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.
What you'll need for this pumpkin cheesecake with biscoff crust
- 9 inch spring form pan
- Stand mixer
- Biscoff cookies
- Pumpkin Puree
- Cream Cheese
- Heavy Cream
- Brown and Granulated Sugar
- Vanilla Extract
- Pumpkin Pie Spices
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. I made a cinnamon whipped cream and piped them using a Wilton 2D piping tip. I topped the whipped cream with some biscoff cookie crumbles.
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.
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?
The BEST Pumpkin Cheesecake with Biscoff Crust
- 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
- 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