Go Back Email Link
+ servings
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
  • 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