Pistachio and Pumpkin Tiramicheesecake

Name: Pistachio and Pumpkin Tiramicheesecake
Yield: 1-743 servings
Cuisine: American
Ingredients: 2 C / 16oz Biscoff cookies for crust; 1/4-1/3 C Melted Butter; 16 oz Cream Cheese - Soft; 2 Tsp vanilla bean paste / powder; 1 3/4 C Pistachio butter/spread; 1/3 C Sugar; 3/4 C Heavy Cream; 1 ea Make my simple tiramisu for on top!; Crushed Pistachios; 1 (14 OZ) can Pumpkin

Eric @piegasm

This was a dessert mashup for 2025 thanksgiving using a no bake cheese cake from Archerfoods and my Tiramisu base. You can leave out the pumpkin here. Or add something else incredible like my OG Butterfinger in the tiramisu... Crust was Biscoff for fun, use graham crackers or digestives as well.

Go wild here - it was a fun dish to make and was incredibly good. The cheese cake alone while no bake is one of the better ones. My Tiramisu is bomb either way as well.

Some links to what I used for the odder components:

Vanilla bean Powder: https://a.co/d/0aTOM1W8
Pistachio Spread: https://a.co/d/05dyxdF1

Go wild here - it was a fun dish to make and was incredibly good. The cheese cake alone while no bake is one of the better ones. My Tiramisu is bomb either way as well.

Some links to what I used for the odder components:

Vanilla bean Powder: https://a.co/d/0aTOM1W8
Pistachio Spread: https://a.co/d/05dyxdF1

Eric @piegasm

Go wild here - it was a fun dish to make and was incredibly good. The cheese cake alone while no bake is one of the better ones. My Tiramisu is bomb either way as well.

Some links to what I used for the odder components:

Vanilla bean Powder: https://a.co/d/0aTOM1W8
Pistachio Spread: https://a.co/d/05dyxdF1

Go wild here - it was a fun dish to make and was incredibly good. The cheese cake alone while no bake is one of the better ones. My Tiramisu is bomb either way as well.

Some links to what I used for the odder components:

Vanilla bean Powder: https://a.co/d/0aTOM1W8
Pistachio Spread: https://a.co/d/05dyxdF1

Saved

Ingredients

60m - Make the cheesecake a night before!

1-743 servings

Cheesecake Base
2 C/ 16oz Biscoff cookies for crust
1/4-1/3 CMelted Butter
16 ozCream Cheese - Soft
2 Tspvanilla bean paste / powder
1 3/4 CPistachio butter/spread
1/3 CSugar
3/4 CHeavy Cream
Tiramisu topper
1ea Make my simple tiramisu for on top!
Butterfinger Tiramisu
Crushed Pistachios
1 (14 OZ)can Pumpkin

Saved

Steps

60m - Make the cheesecake a night before!

1

Blend or otherwise pulverize the Biscoff (or your preferred crust). Drizzle in the melted butter and combine until it will hold up in the pan like wet sand.
2

Press into a springform cheesecake pan and build up the sides as much as possible while making sure it's even across the bottom. Put the whole pan in the fridge until ready to fill. Most of the base here you will want to keep cold for proper setting.
3

Cream the cream cheese in a mixer until smooth. Add in 1C of the Pistachio spread until uniform, then Mix in the vanilla bean powder until evenly distributed.
4

Swap the mixer bowls to a fresh one, beat the heavy cream and sugar until soft peaks form.
5

Fold your whipped cream into the pistachio and cream cheese mixture gently until no streaks remain and again uniform - don't over do it...
6

Pour the mixture and smooth it out evenly into the chilled crust. Cover the top with plastic wrap to prevent a film and get it back in the fridge overnight to fully set.
7

Gently warm the remaining 3/4 C of Pistachio spread and evenly smooth it over the cold cheesecake, this will be the middle layer that holds this bad boy together. Return it back to the fridge and make the tiramisu
8

Make my tiramisu as you desire, replace the Butterfinger with pumpkin or just make a pure tiramisu if you are fearful of maximum flavor overwhelming your senses.

Butterfinger Tiramisu
9

Build the Tiramisu on top of the chilled cheesecake with a layer of the filling and layers of lady fingers and ending with a smooth layer of filling. Dust the top with cocoa and crushed pistachios.
10

Refrigerate another 30min at least and enjoy!