Pumpkin Biscoff Cheesecake Dump Cake
A cozy and easy dessert that combines creamy pumpkin cheesecake with a crispy Biscoff crumble, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 8 oz Cream Cheese
- 1 box Biscoff Cake Mix
- 1 cup Biscoff Crumbs
- 1/2 cup Butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish.
- Mix the cream cheese and pumpkin puree in a medium bowl until smooth.
- Layer the cream cheese mixture evenly in the baking dish.
- Add a layer of Biscoff cake mix on top without stirring.
- Drizzle melted butter over the cake mix evenly.
- Top with Biscoff crumbs.
- Bake for 45-50 minutes until golden brown and set.
- Cool for 10-15 minutes before serving.
Notes
For a special presentation, swirl extra cream cheese filling on top before baking or add chopped nuts to the topping for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pumpkin, cheesecake, dump cake, fall dessert, easy dessert