Instructions
- Preheat the oven to 350°F (175°C). Line a 9 inch (23 cm) square baking pan with parchment paper, leaving some overhang on two sides to make removing the cheesecake easier.
- In a food processor, pulse the maple roasted pecans and Biscoff cookies until finely ground. Add the melted butter and mix until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 to 12 minutes. Remove from the oven and let cool slightly.
- Using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the pumpkin purée, cinnamon, nutmeg, and 1 ½ cups of the cream cheese mixture. Mix until smooth and well combined.
- Pour the remaining cream cheese mixture over the pre baked crust and smooth the surface. Spoon dollops of the pumpkin mixture over the top. Using the tip of a knife, gently swirl the two mixtures together to create a beautiful marbled effect.
- Reduce the oven temperature to 325°F (160°C). Bake for 50 to 60 minutes, or until the edges are set and the centre remains slightly wobbly.
- Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours before lifting the cheesecake out of the pan and cutting it into 9 squares.
