This pumpkin cheesecake with biscoff crust recipe has been my go-to dish whenever there's a Friendsgiving happening. I've made this recipe dozens of times over the years and I decided to finally share the recipe.
Pumpkin Spice Cheesecake Ingredients
- Biscoff cookies
- Butter
- Pumpkin Puree
- Cream Cheese
- Eggs
- Flour
- Heavy Cream
- Brown and Granulated Sugar
- Vanilla Extract
- Pumpkin Pie Spices
Equipment needed
How to make Pumpkin Cheesecake with Biscoff Crust
- Preheat oven to 325 degrees F.
- Spray a 9-inch springform pan with baking spray
- Crush biscoff cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together. Press the mixture evenly in the bottom of the prepared pan. Place into the oven and bake for 8 minutes. Set aside.
4. Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
5. Add the eggs in one at a time, mix until just combined. (Don't over-beat the batter)
6. Pour the cheesecake batter into the prepared pan.
7. Lightly tap the springform pan against the counter to get rid of any airbubbles in the batter.
8. Place in the oven and bake for 90 minutes.
9. Remove the cheesecake from the oven and place on a wire rack. Cool for 5 minutes, then run a sharp flat edge knife around the outside edge of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.
10. Let the cheesecake cool for an hour, then place in the refrigerator for at least 6 hours or until chilled through.
11. Prior to serving, prepare your whipped cream. Beat the whipped cream, powdered sugar, salt, cinnamon and cream of tartar until stiff peaks form.
12. Gently add the whipped cream to a piping bag with your choice of piping tip, I used 2D and added it to the edges and center of the cheesecake. Top with biscoff cookie crumbles as additional garnish
How to bake a cheesecake using a water bath
This pumpkin cheesecake with biscoff crust comes out creamy and evenly because it's baked using a bain-marie. For this, you'll wrap your spring form pan in aluminum foil before pouring in the cheesecake filling. The aluminum wrap helps ensure none of the water leaks into the cheesecake filling.
Once you've poured your batter into the prepared pan, place the springform pan into a larger baking pan and fill without about 2-3 cups of tap water. The water will fill the oven with steam allowing for the cheesecake to bake with a creamier texture. The water bath will also prevent cracks as well as the "deflated" cheesecake
What to use for the crust if you don't have biscoff cookies
If you don't have biscoff/speculoos cookies, gingersnap cookies are a great alternative. In a pinch, you can use cinnamon graham crackers.
Best Pumpkin Cheesecake Recipe Variations
Crust Variations:
- Graham Cracker Crust: A classic option that provides a sweet and crumbly base.
- Oreo Crust: For a chocolatey twist, use crushed Oreo cookies for the crust.
- Gluten-Free Crust: Use a gluten-free graham cracker crust or a homemade gluten-free crust.
Filling Variations:
- Cream Cheese Swirls: Swirl in cream cheese for a tangy and creamy contrast.
- Chocolate Swirls: Fold in melted chocolate chips or chocolate ganache for a decadent twist.
- Caramel Drizzle: Drizzle caramel sauce over the cheesecake for a sweet and salty topping.
Topping Variations:
- Candied Pecans: Sprinkle candied pecans over the cheesecake for a crunchy texture.
- Chocolate Shavings: Shave chocolate over the cheesecake for a decorative touch.
- Pumpkin Spice Sprinkle: Sprinkle pumpkin pie spice over the cheesecake for a warm and cozy flavor.
Tips and tricks for this Recipe for Pumpkin Cheesecake
Pumpkin cheesecake is a classic fall dessert that is both delicious and easy to make. Here are some top tips and tricks to ensure your pumpkin cheesecake comes out perfect:
Ingredients:
- Good Quality Pumpkin: Use high quality pumpkin puree for the best flavor.
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- Eggs: Use room temperature eggs for a lighter and fluffier cheesecake.
Preparation:
- Prep the Pan: To prevent the cheesecake from cracking, wrap the bottom of the springform pan in aluminum foil and place it in a larger baking pan.
- Bake in a Water Bath: Create a water bath by placing the wrapped springform pan in a larger roasting pan and filling it with hot water to about halfway up the sides. This will help the cheesecake bake evenly and prevent it from cracking.
- Cool Gradually: Let the cheesecake cool in the oven with the door slightly ajar for about an hour before removing it from the water bath. This will help prevent it from cracking.
- Chill Thoroughly: Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
How to decorate your pumpkin cheesecake
I kept the decorations for this pumpkin cheesecake with biscoff crust simple.
I made a cinnamon whipped cream and piped them using a Wilton 2D piping tip. I topped the cheesecake with the whipped cream with some biscoff cookie crumbles.
How to store Biscoff Pumpkin Cheesecake
If you're planning on eating this pumpkin cheesecake with biscoff crust in the next couple of days, I like to store all of my cakes in an airtight cake container. It helps to keep the cake fresh. If you've already cut into the cheesecake, I like to place plastic wrap along the sides of the exposed cheesecake to avoid it from drying out.
If you're looking for a long-term storage solution, you'll need to freeze it. To freeze it you'll need to:
- Remove the sides of the springform pan before you leave the cheesecake to freeze in the freeze.
- Let it sit in the freezer uncovered for an hour.
- After an hour, take the cheesecake out of the freezer and separate it from the bottom of the pan.
- Once you remove the frozen cheesecake from the pan, wrap it tightly in plastic wrap.
- After you've wrapped it in plastic wrap, wrap it in aluminum foil.
To defrost the whole frozen cheesecake, take it out of the freezer and leave it overnight in the refrigerator. If you are defrosting individual slices, you can defrost them in a refrigerator or at room temperature for an hour before serving.
Looking for more pumpkin recipes?
Check out my pumpkin pie tres leches cake and for something on the savory side, try my pumpkin soup with crispy proscuitto.
Check out other desserts here
Cheesecake with Biscoff Crust
Ingredients
- For the Crust:
- 12 ounces of Biscoff cookies
- ÂĽ cup granulated sugar
- ÂĽ teaspoon of salt
- 6 tablespoons unsalted butter melted
- For the Cheesecake:
- 3 - 8 ounce packages cream cheese room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ÂĽ cup heavy cream
- 1 - 15 ounce can pumpkin puree
- 1 tablespoon vanilla extract
- ÂĽ cup all-purpose flour
- ÂĽ teaspoon of salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 4 large eggs
- For the Cinnamon Whipped Cream:
- ½ cup heavy whipping cream
- ½ teaspoon cinnamon
- pinch of salt
- ÂĽ teaspoon cream of tarter
- â…“ cup of powdered sugar
Instructions
- Preheat oven to 325 degrees F.
- Spray a 9-inch springform pan with baking spray
- Crush biscoff cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together. Press the mixture evenly in the bottom of the prepared pan. Place into the oven and bake for 8 minutes. Set aside.
- Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
- Add the eggs in one at a time, mix until just combined. (Don't over-beat the batter)
- Line the outside of your springform pan with heavy duty aluminum foil. This will prevent any water from the water bath seeping into the pan. Place the aluminum covered pan inside a large baking pan.
- Place the aluminum covered pan inside a large baking pan. Add to the baking pan about 1-2 cups of water
- Pour the cheesecake batter into the prepared pan. Bake for 90 minutes.
- Remove the cheesecake from the oven and place on a wire rack. Cool for 5 minutes, then run a sharp flat edge knife around the outside edge of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.
- Let the cheesecake cool for an hour, then place in the refrigerator for at least 6 hours or until chilled through.
- Prior to serving, prepare your whipped cream. Beat the whipped cream, powdered sugar, salt, cinnamon and cream of tartar until stiff peaks form.
- Gently add the whipped cream to a piping bag with your choice of piping tip, I used 2D and added it to the edges and center of the cheesecake. Top with biscoff cookie crumbles as additional garnish
Marlie says
Looks amazing! Can’t wait to make it for turkey day
Penny says
We made this for thanksgiving, it was PHENOMENAL. Not even leftovers. Amazing recipe.
Mary says
It was perfect