This Pumpkin Cheesecake combines the cozy spice of pumpkin with creamy cheesecake, all on top of a golden Biscoff cookie crust. Baked gently in a water bath, it comes out crack-free and luxuriously smooth. Chill it overnight, and you'll have a show-stopping dessert that's as perfect for gatherings as it is for quiet moments at home.
There is something about the month of October, that just makes me happy. It's as if the year starts to turn and the weather cools off (although it has not yet here in CA, 90 degrees is really getting OLD), it's halfway to my birthday, it's my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.
The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the crust just on the bottom but I think more is better, so up the sides, I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.
I can GUARANTEE you I will be making this again before Halloween (along with my Pumpkin Blondies Recipe). If you want another fall-inspired cheesecake try my pecan pie cheesecake. These are both a perfect Thanksgiving dessert!
It's not hard to make a cheesecake, you just need patience. And you should start with a great crust.
Biscoff Crust + Pumpkin Filling = Perfect Pair
Pressed and pre-baked, the spiced Biscoff base gives rich flavor and structural mastery, perfectly holding a custardy filling without sogginess.
- Cream Cheese + Sugars + Pumpkin Puree Filling. The classic blend of cream cheese, sugars, and pumpkin yields a silky, deeply spiced batter, mixing just until smooth prevents air bubbles and ensures uniform texture.
- Pumpkin Pie Spice + Vanilla + Dairy. Warm spice and vanilla are essential-tested to taste just right without overpowering. I have a simple recipe for a Homemade Pumpkin Pie Spice. Sour cream and cream add moisture and balance the dense filling.
- Eggs + Egg Yolk. Eggs bind the custard gently; the extra yolk boosts silkiness and richness without adding heaviness.
- Water Bath Baking. Baking the cheesecake in a pan surrounded by hot water ensures moist, crack-free results-it's key to a flawless slice.
Garnish with Whipped Cream, Pieces of Biscoff Cookies and Pumpkin Pie Spice! Adding a cinnamon stick or two on top would be beautiful too! And when I am feeling indulgent I drizzle on some of my salted caramel sauce.
Pumpkin, Spice & Cookie Base Magic
Check out all my cheesecake baking tips here.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Silky Pumpkin Cheesecake on a Biscoff Base
This Pumpkin Cheesecake combines the cozy spice of pumpkin with creamy cheesecake, all on top of a golden Biscoff cookie crust. Baked gently in a water bath, it comes out crack-free and luxuriously smooth. Chill it overnight, and you'll have a show-stopping dessert that's as perfect for gatherings as it is for quiet moments at home.
- Total Time: 10 hours
- Yield: 1- 9 inch Cheesecake 1x
Ingredients
Biscoff Crust
- 12oz Biscoff Cookies, finely crushed
- 6 Tablespoons Salted Butter, melted
Pumpkin Cheesecake
- 2lbs Cream Cheese, softened to room temperature
- 200 grams (1 Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 1 - 15oz Can Pumpkin Puree (no pumpkin pie filling)
- 1 Tablespoon Storebought or Homemade Pumpkin Pie Spice
- 2 Tablespoons Pure Vanilla Extract
- 2oz (¼ cup) Heavy Whipping Cream
- 4oz (½ cup) Sour Cream (or Greek Yogurt)
- 3 Large Whole Eggs + 1 Large Egg Yolk, at room temperature
- Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies
Instructions
Biscoff Crust
- Grease a 9-inch springform pan set aside. Preheat oven to 350F/180C. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes to set the crust then set aside.
Pumpkin Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer beat cream cheese for 2 minutes on medium speed. Add granulated sugar, brown sugar and pumpkin pie spice then beat for another 2 minutes on low- medium speed. Scrape down the sides of the bowl and add in pumpkin puree, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Add in eggs one at a time, add the egg yolk with the last egg. Scrape down the sides of the bowl but not over mix.
- Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 1 hour and 10 minutes to 1 hour and 30 minutes, the middle of the cheesecake should jiggle just a little bit, the internal temperature should reach 145F when it is done. Turn the oven off, slightly crack the door open, and let cool in oven for 1 hour then take out of the roasting pan let cool on the counter for 45 minutes. Wrap with plastic wrap then chill in the refrigerator overnight.
- Use an angled spatula or knife to loose cheesecake then release from the springform pan. I like to pipe stabilized whipped cream on top and add more crushed Biscoff biscuits and a sprinkling of pumpkin pie spice. Store in an airtight container in the fridge for up to 4 days.
Notes
*Total time includes chill time
- Prep Time: 15 minutes
- Cook Time: 9 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Dana says
I made this recipe one Thanksgiving because I found the recipe in a magazine and it was a recipe that was supplied in a Phily Cream Cheese advertisement. This was the BEST cheese cake I have ever made. I recommend everyone to try it at least once!
Ann says
Hi. How many eggs do I need for this recipe? It doesn't say in the ingredients?
Elizabeth says
Hi Ann- sorry about that- the ingredient must have been deleted accidentally. Four large eggs. Thanks for letting me know and please let me know if you make the recipe:)
shira klahr says
you mention eggs twice in the recipe , that is extremely confusing, and incorrect, i assume
Elizabeth says
Sorry for the confusion Shira- the recipe only needs 4 eggs- the recipe card has been updated. Please let me know if you make this cheesecake!
Marsha Phillips says
Couple of questions- first do you use the whole 15oz can of pumpkin puree? Regarding the baking- for the second part, do you crack the oven door after turning it off or do you just keep it closed after turning it off? Thank you!
Elizabeth Waterson says
Hi Marsha, yes you use the full 15oz of pumpkin puree and yes you can leave the oven door slightly cracked. Please let me know if you have any other questions or if you try the recipe I Would love to know what you think! XX Liz
Joanna says
Loved it! Pumpkin Cheesecake perfection!
Elizabeth says
Thank you for the review Joanna, I am so happy you loved it 🙂
Carol says
I made this last year for thanksgiving and it was such a hit with my family, I cannot wait to make it again this year!
Colleen | Bakes & Blunders says
Pumpkin cheesecake has got to be one of the best desserts ever. And I love the Biscoff crust! Definitely need to try this recipe. Pinning for later 😀
Yvonne says
This Cheesecake really is the best! Just follow all the instructions, from the room temperature ingredients to the water bath! Made it with my granddaughter. She was thrilled it was sooo yummy. Was going to freeze it for her Mom’s birthday but we decided to eat it instead! The Biscoff crust, really good. Shall definitely make this again!
Elizabeth Waterson says
Yay Yvonne!! I am so happy you tried this recipe and you liked it!!! The Biscoff really just adds that extra something special!! Hope to see you soon!! XX Liz
Amanda says
this amount of filling is way too much for a 9 inch cake pan
Elizabeth Waterson says
Hi Amanda, I am so sorry you had trouble with the recipe. Most standard 9-inch springform pans are 3 inches high, if yours was not as deep then it would be too much filling. So sorry again you had issues. Take care. XX Liz
Janet says
I prepared a separate, small pan for the excess. This meant I could keep some of this delicious cheesecake at home -- just for me!
P.S. I didn't even use a springform pan.
Gurpreet kaur says
This recipe is love my kitchen was filled with pumping spice and I used homemade pumpkin puree. it's so fun and exciting to make it. My boyfriend brought it for everyone at his work and they all loved the cheesecake. I think this is worth to try it, for people who don't like pumpkin spice
Thanks to you
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Gurpreet. I need to try making it with homemade pumpkin puree, glad to hear it worked out well for you Take care. XX Liz
Susan says
Best cheesecake EVER!!!
I’ll definitely be making it again next year!!!
Elizabeth Waterson says
Aww, thank you so much Susan for the lovely review. May I ask a huge favor, please? If you make another recipe would you leave a star rating with the review? That is what google looks for so I would be so grateful for your help! Thank you XX Liz
sophia says
hi! i’m really excited to try this for thanksgiving! can i put my springform pan in a pie dish instead of another cake pan (i don’t have anything larger than 9in). thanks!:)
Nikki says
Delicious cheesecake recipe! It’s easy to follow, and a new forever recipe in my kitchen for Thanksgiving.
Elizabeth Waterson says
Hi Nikki, thank you so much for the lovely review!! so glad you enjoyed the recipe! Take care. XX Liz