Name: Irresistible Pumpkin Cheesecake with a Crunchy Biscoff Twist
Prep time: 30 min
Cook time: 60 min
Total time: 570 min
Ingredients: 30 cookies Biscoff Cookies (Substitutable with gingersnaps or graham crackers); 10 tbsp Unsalted Butter (Melted); 2 tbsp Granulated Sugar; 32 oz Cream Cheese (Softened to room temperature); 1.25 cups Granulated Sugar; 0.25 cups Cornstarch; 1 cup Canned Pumpkin Puree (Libby’s recommended); 1/3 cup Sour Cream; 1 tbsp Pumpkin Pie Spice; 1 tbsp Vanilla Extract; 3 whole Eggs (Plus 2 yolks, at room temperature); 1/2 cup Unsalted Butter (Softened); 4 oz Cream Cheese (Cold); 1.5 cups Powdered Sugar

As I sifted through my Halloween memories, the aroma of freshly baked pumpkin desserts flooded my senses, and I knew I had to recreate that warm, cozy feeling. Enter my Creamy Pumpkin Cheesecake with Biscoff Cookie Crust—a delightful twist on traditional fall flavors that will steal the spotlight at your Thanksgiving table. This recipe not only features an irresistibly smooth and creamy filling, bursting with the rich essence of pumpkin and aromatic spices, but it also boasts a uniquely crunchy Biscoff crust that offers a perfect sweet balance. Whether you’re looking to impress guests or simply indulge in some seasonal comfort, this cheesecake is a remarkable crowd-pleaser that’s surprisingly easy to master. Are you ready to elevate your dessert game this holiday season?

Why is this Pumpkin Cheesecake a Must-Try?

Irresistible Flavor: The enchanting blend of pumpkin and warm spices creates a decadent filling you’ll crave all season!

Textural Delight: Enjoy the perfect crunch of the Biscoff crust, making each bite a harmonious experience.

Effortless Elegance: Impress family and friends with minimal effort—this cheesecake is surprisingly easy to make!

Customizable Options: This recipe allows for creative variations, whether you swap cookies for graham crackers or add chocolate chips for a twist.

Make Ahead Magic: Prepare this delightful dessert up to two days in advance, freeing up your time for holiday festivities.

If you’re a fan of no-bake desserts, check out my delightful Fried Strawberry Cheesecake for another crowd-pleaser!

Pumpkin Cheesecake Ingredients

For the Crust
• Biscoff Cookies – Provides a sweet, spiced crust; feel free to substitute with gingersnaps or graham crackers for a different flavor profile.
• Unsalted Butter (10 tbsp, 140 g) – Binds the crust ingredients together for a sturdy base.
• Granulated Sugar (2 tbsp, 25 g) – Adds a touch of sweetness to the crust.

For the Cheesecake Filling
• Cream Cheese (32 oz, 907 g) – The base of the cheesecake, ensuring a rich creaminess; it must be softened to room temperature.
• Granulated Sugar (1 1/4 cups, 250 g) – Sweetens the cheesecake filling beautifully.
• Cornstarch (1/4 cup, 32 g) – Helps stabilize the cheesecake and improve texture.
• Canned Pumpkin Puree (1 cup, 244 g) – Adds moisture and rich pumpkin flavor; Libby’s is recommended for consistent results.
• Sour Cream (1/3 cup, 82 g) – Contributes a velvety richness and smoothness.
• Pumpkin Pie Spice (1 tbsp) – Enhances the warm, cozy flavors of fall.
• Vanilla Extract (1 tbsp) – Adds depth to the overall flavor of the cheesecake.
• Eggs (3 whole + 2 yolks) – Provides structure and helps the cheesecake set; ensure they are at room temperature.

For the Frosting
• Unsalted Butter (1/2 cup, 112 g) – Used for the cream cheese frosting, making it fluffy and rich.
• Cream Cheese (4 oz, 113 g, cold) – Adds creaminess to the frosting, balancing flavors perfectly.
• Powdered Sugar (1 1/2 cups, 195 g) – Sweetens and thickens the frosting, making it delightful.

This Pumpkin Cheesecake is a showstopper for your holiday feasts, bringing together seasonal flavors and an irresistible crunch!

Step-by-Step Instructions for Creamy Pumpkin Cheesecake with Biscoff Cookie Crust

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures the temperature is just right for baking the Pumpkin Cheesecake. While the oven heats, grab a 9-inch springform pan and wrap it tightly in several layers of aluminum foil. This protective layer prevents water from seeping in during the water bath baking process, keeping your cheesecake moist and creamy.

Step 2: Prepare the Crust
In a food processor, pulse the Biscoff cookies until finely ground and add melted butter alongside granulated sugar. Mix until well combined, creating a wet sand-like texture. Press this mixture evenly into the bottom of your prepared springform pan. Bake for 12 minutes, or until the crust is set and fragrant. Once baked, remove it and let it cool completely while you prepare the filling.

Step 3: Mix the Filling
In a stand mixer, blend the softened cream cheese, granulated sugar, and cornstarch on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps; a silky texture is key for your Pumpkin Cheesecake. Next, add in the canned pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix gently until fully combined, taking care not to overmix and maintain the fluffiness of the batter.

Step 4: Incorporate the Eggs
With the mixer on low speed, add the eggs and yolks one at a time, mixing just until they are incorporated. Be careful not to overbeat the mixture, as this can lead to cracks during baking. The batter should be smooth and creamy, showcasing the vibrant pumpkin color. Pour the filling over the cooled crust in the springform pan.

Step 5: Prepare the Water Bath
Place your filled cheesecake pan into a larger roasting pan. Once done, carefully pour boiling water into the roasting pan until it reaches about 1.5 inches up the sides of the springform pan. This water bath provides moisture during baking, helping to create a velvety texture in your Creamy Pumpkin Cheesecake.

Step 6: Bake the Cheesecake
Bake the cheesecake for 1 hour, until the edges are set but the center still slightly jiggles. This indicates that the cheesecake is perfectly done. Once finished, turn off the oven and crack the door, allowing the cheesecake to cool inside for another hour. This gradual cooling helps prevent sudden temperature changes that can cause cracking.

Step 7: Chill the Cheesecake
After the hour is up, carefully remove the cheesecake from the water bath and let it cool to room temperature. Once completely cooled, cover the springform pan with plastic wrap and chill in the refrigerator for at least 8 hours or overnight. This ensures the flavors meld beautifully, giving you a rich, delightful Pumpkin Cheesecake.

Step 8: Make the Frosting
For the frosting, beat the softened butter in a bowl until it becomes pale and fluffy. Gradually add the cold cream cheese and sifted powdered sugar, mixing until everything is well combined and light. Aim for a creamy, spreadable consistency that will beautifully top your cheesecake, enhancing its taste and presentation.

Step 9: Assemble and Serve
Once the cheesecake is fully chilled, carefully remove it from the springform pan. Pipe decorative swirls of frosting on top, making it visually appealing. For an extra touch, sprinkle with crushed Biscoff cookie crumbs. This final step gives your Pumpkin Cheesecake with Biscoff Cookie Crust an irresistible look, ready to wow your guests!

Pumpkin Cheesecake Variations & Substitutions

Explore the delightful twists you can add to your Pumpkin Cheesecake to make it uniquely yours!

Graham Cracker Base: Replace Biscoff cookies with crushed graham crackers for a classic twist on the crust.
Ginger Snap Delight: Swap in ginger snap cookies for a spicier flavor profile that perfectly complements the pumpkin.
Vegan Version: Use coconut cream and dairy-free cream cheese instead of traditional dairy for a creamy vegan option.
Greek Yogurt Swap: For a healthier take, substitute sour cream with Greek yogurt while keeping that creamy texture intact.
Chocolate Pumpkin Fusion: Add semi-sweet chocolate chips to the filling for a luscious chocolate pumpkin cheesecake experience.
Nutty Crunch: Fold in chopped pecans or walnuts to the crust for an extra layer of crunch and nutty flavor.
Spicy Kick: Enhance with a pinch of cayenne or black pepper in the filling for a surprising heat that contrasts beautifully with the sweetness.
Autumnal Spice: Boost the spice factor by adding an extra dash of cinnamon or nutmeg—perfect for those cozy fall evenings.

Feel free to mix and match these variations to find your perfect flavor! If you want to continue exploring desserts, don’t miss out on my delightful Vegan Mango Cheesecake for another scrumptious treat!

How to Store and Freeze Pumpkin Cheesecake

Fridge: Store your leftover Pumpkin Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 4 days, retaining its delightful creaminess.

Freezer: If you want to freeze the cheesecake, wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months.

Thawing: To enjoy frozen Pumpkin Cheesecake, transfer it to the fridge to thaw overnight before serving. This slow thaw helps maintain its luxurious texture.

Reheating: If you prefer your cheesecake slightly warmed, let it sit at room temperature for about 30 minutes before serving. Avoid using a microwave, as it could alter the texture.

Expert Tips for Pumpkin Cheesecake

Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This step promotes a smoother and creamier filling in your Pumpkin Cheesecake.

Avoid Overmixing: Mix the batter just until combined, particularly after adding eggs. Overmixing can lead to a runny texture or cracks in your cheesecake.

Use a Water Bath: Always bake your cheesecake in a water bath to keep it moist. This simple trick prevents the top from cracking and ensures a silky custard-like texture.

Chill for Best Flavor: For optimal taste, make your Pumpkin Cheesecake a day in advance. This allows flavors to develop and enhances overall creaminess.

Check Your Oven’s Temperature: Use an oven thermometer to ensure accuracy; some ovens may not be calibrated correctly, leading to inconsistent baking results.

Customize the Crust: Feel free to substitute Biscoff cookies with graham crackers or flavored ginger cookies for a different yet delightful flavor profile in your crust!

Make Ahead Options

These Pumpkin Cheesecake with Biscoff Cookie Crust is perfect for saving time during busy holiday meal prep! You can prepare the crust and filling up to 24 hours in advance, allowing the flavors to meld beautifully. Simply make the crust and let it cool completely, then prepare the filling and pour it over the crust. Cover tightly and refrigerate until you’re ready to bake. For best results, bake and chill the cheesecake overnight. When you’re ready to serve, whip up the frosting, pipe it on top, and enjoy a creamy dessert that’s just as delicious as when made fresh! This prep-ahead strategy ensures a stress-free celebration!

What to Serve with Creamy Pumpkin Cheesecake with Biscoff Cookie Crust

Indulging in a slice of creamy pumpkin cheesecake creates a comforting fall experience, making the perfect pairing essential for an unforgettable meal.

Whipped Cream: A dollop of freshly whipped cream adds a light, airy touch that enhances the rich flavors. It creates a delightful contrast to the creamy texture of the cheesecake.
Spiced Fruit Compote: Warm spiced apple or cranberry compote brings a touch of tartness and complements the pumpkin nicely. The warmth of the fruit contrasts beautifully with the chilled cheesecake.
Caramel Sauce: Drizzling homemade or store-bought caramel sauce can elevate your pumpkin cheesecake to a new level of decadence. The sweet, buttery flavor pairs seamlessly with the spiced cheesecake.
Chocolate Ganache: A rich dark chocolate ganache offers a luxurious, velvety twist that pairs excellently with the warm notes of pumpkin. This combination is sure to impress chocolate lovers at your gathering.
Nutty Biscotti: Serve slices of almond or hazelnut biscotti alongside your pumpkin cheesecake for an added crunch. The nutty flavors enhance the spiced notes of the dessert, making each bite delightful.
Pecan Pie Tart: If you want to create a dessert spread, a small slice of pecan pie tart complements the flavors of pumpkin wonderfully. The nutty sweetness adds depth to your dessert buffet.
Mulled Wine: A glass of warm mulled wine with spices can create a cozy atmosphere while perfectly pairing with the rich notes of the cheesecake. This beverage will enhance the sensory experience of your meal.
Chai Latte: Consider serving a warm chai latte to bring out the cozy spices in your cheesecake. The creamy tea provides a soothing drink that complements the pumpkin flavor delightfully.

Each of these pairing suggestions enhances the sensational experience of enjoying your creamy pumpkin cheesecake, helping you create a full and satisfying meal that resonates with warmth and flavor!

Pumpkin Cheesecake with Biscoff Crust Recipe FAQs

What type of pumpkin puree should I use?
I recommend using Libby’s canned pumpkin puree for consistent texture and flavor in your Pumpkin Cheesecake. Avoid using pumpkin pie filling as it contains added spices and sugars which might alter the taste of your cheesecake.

How should I store leftover cheesecake?
Store your leftover Pumpkin Cheesecake in an airtight container in the refrigerator. It will remain fresh for up to 4 days. This ensures that the cheesecake retains its delightful creaminess and flavor.

Can I freeze Pumpkin Cheesecake?
Absolutely! To freeze your Pumpkin Cheesecake, first, let it cool completely. Then, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, simply transfer it to the fridge and let it thaw overnight.

What does it mean to mix the batter until just combined?
Mixing the batter until just combined means stopping the mixer as soon as you no longer see dry ingredients. This technique helps prevent overmixing, which can lead to a runny texture and cracking during baking. Aim for a smooth and creamy batter without lumps, but don’t be too vigorous!

How do I prevent cracks from forming on my cheesecake?
Using a water bath is essential for avoiding cracks during baking. Place your filled springform pan into a larger roasting pan and pour boiling water around it before baking. Additionally, allow the cheesecake to cool slowly in the oven with the door ajar after baking, which helps reduce sudden temperature changes that can cause cracking.

Is there a dairy-free option for this Pumpkin Cheesecake?
Yes! For a dairy-free version, you can use vegan cream cheese and plant-based sour cream alternatives. Just ensure that other ingredients, like eggs, are also substituted for suitable vegan alternatives if desired. This way, you can still enjoy the flavors of pumpkin and spices without the dairy!