Pumpkin Biscoff Cake with Pumpkin Cheesecake Filling

cakebycourtney.com

Mary Beth

subheading: FOR THE CAKE:

18 Biscoff or Speculoos Cookies

2 cups plus 2 tablespoons (255 g) all-purpose flour

1 ¾ teaspoons (7 g) baking powder

¾ teaspoon (3 g) baking soda

¾ teaspoon (4.2 g) salt

1 cup (226 g) unsalted butter, at room temperature

⅔ cup (133 g) granulated sugar

1 cup (220 g) brown sugar, packed

4 eggs, at room temperature

2 cups (480 g) buttermilk, at room temperature

subheading: FOR THE CRUMBLE:

5 (40 g) Biscoff cookies

½ cup (40 g) oats

¼ cup (55 g) light brown sugar, packed

¼ cup (30 g) all-purpose flour

¼ cup (40 g) pecans

¼ cup (56.5 g) unsalted butter, cold and cut into cubes

1 teaspoon (2.6 g) pumpkin pie spice

subheading: FOR THE CHEESECAKE FILLING:

½ cup (120 g) heavy whipping cream

¼ cup (31.25 g) powdered sugar

8 ounces cream cheese

½ cup (113 g) pumpkin puree

2 tablespoons (25 g) brown sugar, packed

1 teaspoon (4.2 g) vanilla

1 teaspoon (2.6 g) pumpkin pie spice

subheading: FOR THE PECAN BUTTER:

2 cups (300 g) chopped pecans

1 tablespoon (13.6 g) olive oil

subheading: FOR THE BUTTERCREAM:

2 cups (452 g) unsalted butter, slightly cold

subheading: Pecan butter recipe above:

½ cup (125 g) Biscoff cookie butter

6 cups (750 g) powdered sugar, measured and then sifted

This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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