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    Home » Recipes » Desserts » The BEST Pumpkin Cheesecake with Biscoff Crust

    Published: Nov 8, 2021 · Modified: Sep 21, 2022 by Cari · This post may contain affiliate links. · 2 Comments

    The BEST Pumpkin Cheesecake with Biscoff Crust

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    Jump to Recipe

    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 cheesecake with biscoff crust

    Equipment needed

    • 9 inch spring form pan
    • Stand mixer

    Ingredients needed

    • Biscoff cookies
    • Butter
    • Pumpkin Puree
    • Cream Cheese
    • Eggs
    • Flour
    • Heavy Cream
    • Brown and Granulated Sugar
    • Vanilla Extract
    • Pumpkin Pie Spices
    pumpkin cheesecake with biscoff crust

    Directions for baking

    • 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.
    pumpkin cheesecake with biscoff crust
    Biscoff crust in the aluminum wrapped springform pan

    • 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)
    • Pour the cheesecake batter into the prepared pan.
    • Lightly tap the springform pan against the counter to get rid of any airbubbles in the batter.
    pumpkin cheesecake with biscoff crust
    Pumpkin cheesecake filling inside the aluminum wrapped pan

    • Place in the oven and 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
    pumpkin cheesecake with biscoff crust

    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.

    How to decorate your pumpkin cheesecake

    I kept the decorations for this pumpkin cheesecake with biscoff crust simple.

    pumpkin cheesecake with biscoff crust
    Piping the cinnamon whipped cream

    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.

    pumpkin cheesecake with biscoff crust
    close up of the whipped cream

    How to store your 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.

    pumpkin cheesecake with biscoff crust

    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.

    pumpkin cheesecake with biscoff crust

    Check out other desserts here

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      Dulce De Leche Cheesecake Recipe
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      The best fudge topped brownie recipe
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    pumpkin cheesecake with biscoff crust
    Print Recipe
    5 from 2 votes

    The BEST Pumpkin Cheesecake with Biscoff Crust

    Prep Time25 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 55 mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 371kcal
    Author: Cari

    Ingredients

    • For the Crust:
    • 12 ounces of Biscoff cookies
    • ¼ cup granulated sugar
    • ¼ 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
    • ¼ cup heavy cream
    • 1 - 15 ounce can pumpkin puree
    • 1 tablespoon vanilla extract
    • ¼ cup all-purpose flour
    • ¼ 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
    • ¼ teaspoon cream of tarter
    • ⅓ 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

    Video

    Notes

    This cheesecake can be made upto 3 days ahead of time, if made ahead of time garnish just before serving with fresh whipped cream.
    If you don't have biscoff/speculoos cookies, gingersnap cookies are a great alternative. In a pinch, you can use cinnamon graham crackers.
    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.

    Nutrition

    Serving: 1g | Calories: 371kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 118mg | Potassium: 183mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6707IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

    « Guava White Chocolate Cookies
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    Categories: Desserts

    Reader Interactions

    Comments

    1. Marlie says

      November 09, 2021 at 3:43 pm

      5 stars
      Looks amazing! Can’t wait to make it for turkey day

      Reply
    2. Penny says

      December 02, 2021 at 3:00 pm

      5 stars
      We made this for thanksgiving, it was PHENOMENAL. Not even leftovers. Amazing recipe.

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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