Crazy for Crust

Oct 02

Ghost topped Pumpkin Cheesecakes with Biscoff Crust


These cupcakes are topped with meringue GHOSTS. They were made to look like ghosts for Halloween and nothing else. 

These pumpkin cheesecakes with biscoff crust have a ghost meringue top – perfect for Halloween!

pumpkin cheesecakes with biscoff crust and ghost meringue |

I’ve mentioned to you before about the Core class I like to take at the gym. It’s taught by a woman from the planet SuperCore.

The class is really a good one, and I love the teacher. I keep going back even though she tries to kill me in new ways each week. Which is why, when she has a substitute, I’m often weary of who will be teaching.

Once, there was this lady. She had us do strange things with the large exercise ball. And after 25 minutes I had no sweat in strange places and my abs felt pain-free, thus rendering it the wasted 25 minutes I’d never get back.

The Queen of SuperCore has been out the past week and a half for her own wedding. So there’s been a sub. I skipped a few classes, but finally decided to give it a go last Thursday.

I was a little skeptical of the teacher at first. Although looking extremely buff and wearing a Boston Marathon shirt, she was very calm. But she turned out to be a very good sub. My abs wanted to murder her after 25 minutes, which, for me, is what rates a good core class.

There was one issue though. One little thing about gym classes I never really thought about.

She left the lights on during our workout. Full brightness, hello neighbor! I can see you really well! lights.

I mean, besides the obviousness of worrying about whether my shorts were riding up a little too much, having the lights on was…well, it was just plain weird.

At one point, sitting on the large exercise ball, doing crunches while trying not to vomit, I happened to cross eyes with a woman facing me. We both looked quickly away, almost embarrassed. Ashamed.

I spend the remainder of the class willing myself to look at my feet, lest I be caught in a cross-gaze with the man across the room.

Lights on in the gym classroom = just plain weird. Who knew?

Now, as much as I wanted to skip the class that day, I’m so glad I went. Because then I went home and made these.

And promptly ate three.

I {heart} pumpkin cheesecake. It’s smooth, creamy, and pure Fall on a plate. These cheesecakes were adapted from my friend Hayley (who is also doing ghosts today for Halloween week!) I misread her recipe and forgot to add the egg. I got worried, but it didn’t matter. They were super awesome. And I had some filling left over that I used as a dip…since it was egg-free.

I normally like to pair gingersnaps with pumpkin. I did that last year. And this year too. But this time I paired the pumpkin cheesecake with Biscoff Cookies.

Yes, I just said Biscoff Cookies. The stuff that Biscoff is made of. Those cookies are dangerous. I didn’t use the whole package…but I ended up eating the rest anyway. And paired with the pumpkin cheesecake these really do create a party in your mouth.

And let’s not forget the ghosts. They are made of fluffy meringue frosting. Super sweet and fluffy and GOOD.

I think these are my new favorite dessert.

Totally worth working out in a lighted room for.

Although that’s just really weird. There are just some things you need the lights off for, you know?

Ghost topped Pumpkin Cheesecakes with Biscoff Crust


For the Crust:

  • 22 Biscoff Cookies, crushed
  • 5 tablespoons butter, melted

For the Cheesecake:

  • 8 ounces cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
  • 1 tablespoon pumpkin pie spice

For the Meringue Icing Ghosts

  • 5 large egg whites
  • 1 cup sugar
  • 1/4 teaspoons cream of tartar
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • Black food coloring


  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners.
  2. Make the crust: Mix crushed cookies and melted butter in a small bowl. Divide evenly amongst muffin liners and press to compact.
  3. Make the cheesecake: Beat the cream cheese until fluffy. Add in the sweetened condensed milk, pumpkin, and pie spice.
  4. Stir until combined. Evenly divide among crusts, filling liners almost to the top (they will not rise). I had some left over.
  5. Since it is egg-free, it would make a great dip! (Or, you can make more crusts.)
  6. Bake for 18-20 minutes until the cheesecake shows slight cracks on the top. Cool completely before making frosting. (I chilled mine overnight in the fridge to make sure they were completely cooled.)
  7. Make the meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined.
  8. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth, about 2 to 3 minutes. Place the bowl on the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla extract; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
  9. Place meringue in a large ziploc bag with the tip of one corner snipped off. Pipe the meringue onto the cheesecakes by placing the tip of the bag over the center of the cake, and piping one large circle. Continue piping, raising the bag straight up, until you have the height ghost you want. Release pressure on the bag and pull it away quickly to create the top of the ghost. Add eyes using a toothpick and black food coloring. Store in refrigerator.

Cheesecake recipe from The Domestic Rebel, Meringue recipe from Food Network.

Enjoy, and thanks for reading!

92 comments on “Ghost topped Pumpkin Cheesecakes with Biscoff Crust

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