Creamy and filled with Pumpkin this Pumpkin Cheesecake has a gorgeous Biscoff Biscuit Crust and topped with fresh whipped cream. A perfect Halloween Dessert or Thanksgiving addition to the dessert table this Pumpkin Cheesecake with Biscoff Crust is the best Fall treat!
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.
There is something about seasonal desserts, I can't resist them. My favorite Italian restaurant does seasonal cheesecake and I can't wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can't get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.
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, I loved it, my friends loved it and so did my family. If you want another fall-inspired cheesecake try my pecan pie cheesecake.
Jump to:
It's not hard to make a cheesecake, you just need patience. And you should start with a great crust.
How do you make a Biscoff crust
Make sure you crush your Biscoff or Speculoos cookies well, I place them in a food processor. Then in a small bowl combine Biscoff crumbs and butter, mixing so each crumb is moistened. Press into the bottom and slightly up upsides of a springform or bottomless 9-inch pan. Place the pan in the fridge while you make the cheesecake.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
Ingredients
Your basic cheesecake ingredients are here- cream cheese, sugar, brown sugar to this time, pumpkin pie spice, vanilla extract, pumpkin, heavy cream, sour cream or Greek yogurt and eggs. Sounds like a lot but it's so easy to put together! You have to start with room temperature cream cheese, anything colder will leave you with lumps. Let it sit out on the counter for a while till its very soft, I even cut the blocks into chunks to make it quicker.
Start off in the bowl of an electric mixer fitted with a paddle attachment or in a large bowl add the cream cheese and beat for 2-3 minutes on medium-high to really make a smooth base. Next, add the granulated sugar, brown sugar, and pumpkin pie spice then beat for another 2-3 minutes.
You can totally make your own blend of pumpkin pie spice at home with spices you probably already have in your cupboard! Check out my recipe for homemade pumpkin pie spice.
Add in pumpkin puree, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps.
Pour into prepared pan. Place the springform pan in a larger normal 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 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 ½ hours then take out of roasting pan and wrap with plastic wrap. Let sit in the fridge overnight. Before making whipped cream.
Water bath instructions
- Make a water bath to bake the cheesecake
- Place the Springform Pan (affiliate link) in a large Round Cake tin
- Place the Cake Tin in a Roasting Pan and fill the roasting pan with hot water, stopping halfway up the side of the cake tin
- Let the cheesecake rest in the oven when baked
- When about the inner 2-inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour, I usually prop the oven door open with a wooden spoon for the last 20-30 minutes
- Cooling the cheesecake
- Take Cake Pan out of the Roasting pan and let Cheesecake cool further on a wire rack for one hour
- After the cheesecake has cooled wrap it in plastic wrap and let the cheesecake chill overnight or a minimum of 6 hours
How to garnish pumpkin cheesecake
With most cheesecakes, I love to add fresh whipped cream. I have a whole post dedicated to making stabilized whipped cream, it only takes 4 ingredients and five minutes. I love how the airy whipped cream complements the crunchy crust and thick cheesecake. And because we are doing a pumpkin cheesecake with all the fall flavors I like crushing more of the speculoos cookies on top, it gives the cheesecake a fun look while adding more flavor and texture.
Tips & Tricks for Baking a Perfect Cheesecake
As always I highly suggest you take these steps to make sure you have the best cheesecake possible
- Bake your cheesecake the day before
- Baking your cheesecake the day before means it has plenty of time to chill (very necessary) and it is already made so you can focus on other party planning things!
How do I make a cheesecake with no cracks
- Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks
- When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles
- Bake the Cheesecake in a Springform Pan (affiliate link) for easy release when you serve it
- Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off
- Bake the cheesecake in a water bath (see above)
What is the best way to serve cheesecake with clean slices
- When cutting the cheesecake to serve always have a hot cloth nearby to wipe the knife clean after each cut
- When serving let the cheesecake sit for 5-10 minutes before serving
Fancy some more pumpkin? Try my:
- Chocolate Chunk Pumpkin Bread Recipe
- Pumpkin Blondies Recipe
- Nutella Pumpkin Tiramisu
- Mini Pumpkin Cheesecakes Recipe
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Pumpkin Cheesecake with Biscoff Crust
Creamy and filled with Pumpkin this Pumpkin Cheesecake has a gorgeous Biscoff Biscuit Crust and topped with fresh whipped cream. A perfect Halloween Dessert or Thanksgiving addition to the dessert table this Pumpkin Cheesecake with Biscoff Crust is the best Fall treat!
- Total Time: 10 hours
- Yield: 1- 9 inch Cheesecake 1x
Ingredients
Biscoff Crust
- 12 oz Biscoff Cookies, finely crushed
- 6 tbsp butter melted
Pumpkin Cheesecake
- 2 lbs Cream Cheese, softened
- 200 grams (1 cup) Granulated Sugar
- 100 grams (½ cup) Light Brown Sugar
- 1 15oz can Pumpkin Puree (no pumpkin pie filling)
- 1 tbsp & 1 teaspoon pumpkin pie spice
- 3 tbsp vanilla extract
- 2oz (¼ cup) Heavy Whipping Cream
- 4oz (½ cup) Sour Cream (or Greek Yogurt)
- 4 Large Eggs, at room temp.
- 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. Place in fridge while you make the cheesecake.
Pumpkin Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium speed. Add granulated sugar, brown sugar and pumpkin pie spice then beat for another 2-3 minutes on low- medium speed. 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. Do 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 30 minutes to 1 hour and 45 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- 1 ½ hours then take out of the roasting pan and wrap with plastic wrap. Let sit in the fridge 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. Store 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
Keywords: how to make pumpkin cheesecake, easy pumpkin cheesecake recipe, the best pumpkin cheesecake recipe
*This post was originally published October 1, 2014
Ashley says
I'm with you - I loveeee October! And this cheesecake sounds ridiculously good!
Lydia says
WOW. this is just pure sex! Juan Ton you've done it again! In love!!!!!!!!!
Nicole says
My daughter adores pumpkin AND Biscoff! I need to make this for her.
Lydia says
Juanita POST SOMETHING!
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!
★★★★★
Elizabeth says
Yes Pumpkin is really a great cheesecake option!!
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
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