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–+ servings

Pumpkin Cheesecake (with Biscoff Cookie Crust)

This pumpkin cheesecake is the ultimate holiday treat for pumpkin lovers. It features a crisp Biscoff cookie crust and a smooth, creamy pumpkin filling that bakes to the perfect, silky texture every time. Topped with a dollop of whipped cream, it’s an impressive and not-too-sweet dessert that fits right into any holiday spread.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 1 9-inch cheesecake
Category Sweet

Ingredients
 

For the Biscoff Cookie Crust (see Notes for Graham Cracker Crust substitute)

  • 2 cups Biscoff crumbs (approx. 1 sleeve, or 250g)
  • 5 Tbsp unsalted butter, melted

For the Pumpkin Cheesecake

  • 24 oz (3 blocks) full-fat cream cheese, at room temperature
  • ¾ cup granulated sugar
  • ½ cup dark brown sugar, packed
  • 1 Tbsp cornstarch
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 cup pumpkin purée
  • 1 ½ tsp pure vanilla extract
  • ½ tsp kosher salt (I use Diamond Crystal)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves

For the Whipped Cream (optional; for serving)

  • 1 cup heavy whipping cream, chilled
  • ½ tsp pure vanilla extract
  • 2 Tbsp powdered (icing) sugar

Equipment

Instructions

Preparing the Biscoff Cookie Crust

  • Preheat the oven to 350℉.
  • In a food processor, pulse the Biscoff cookies until they form crumbs (but not a fine powder). Alternatively, place the cookies in a large resealable bag and use a rolling pin to break them into crumbs.
  • In a large bowl, combine the Biscoff crumbs and melted butter. Stir together with a fork until evenly moistened. (Note: The mixture should have the texture of wet sand.)
    2 cups Biscoff crumbs
    5 Tbsp unsalted butter, melted
  • Sprinkle ⅓ to ½ of the mixture around the outer edge of a 9” waterproof springform pan, pressing it gently into the sides of the pan to form an edge about 1” high.
    Pro tip: I use the side of a measuring cup to help press the crust in smoothly.
  • Sprinkle the remaining Biscoff mixture evenly across the bottom of the springform pan and gently press it down to form a uniform layer.
  • Set the pan in the center of the preheated oven and bake the crust until it just begins to brown (about 10 to 15 minutes). Transfer the pan to a wire rack to cool while preparing the cheesecake filling.

Preparing the Pumpkin Cheesecake Filling

  • Reduce the oven temperature to 325℉ and prepare a large pot or kettle of boiling water (you'll need it later for the water bath).
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), mix the cream cheese on medium speed until smooth and creamy, scraping down the paddle attachment and the sides and bottom of the bowl as necessary.
    Pro tip: To prevent lumps from forming, ensure that the cream cheese is at least room temperature (if not slightly warm). To warm cream cheese quickly, cut each block into quarters and warm in the microwave for 15- to 20-second intervals until it reaches the desired temperature and consistency.
    24 oz (3 blocks) full-fat cream cheese, at room temperature
  • In a medium sized bowl, whisk together the granulated sugar, brown sugar, and cornstarch until no lumps remain.
    ¾ cup granulated sugar
    1/2 cup dark brown sugar, packed
    1 Tbsp cornstarch
  • Pour the sugar/cornstarch mixture into the bowl with the cream cheese. Continue mixing on medium speed until perfectly smooth, again scraping down the paddle attachment and the sides and bottom of the bowl as necessary.
  • In a small bowl, whisk together the whole eggs and egg yolks with a fork.
    3 large eggs, at room temperature
    2 large egg yolks, at room temperature
  • Pour the whisked eggs into the cream cheese mixture and continue mixing on medium speed until well combined.
  • Add in the sour cream, pumpkin purée, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Mix until smooth and well combined, again scraping down the paddle attachment and the sides and bottom of your bowl, as necessary.
    ½ cup sour cream, at room temperature
    1 cup pumpkin purée
    1 ½ tsp pure vanilla extract
    ½ tsp kosher salt
    1 tsp ground cinnamon
    ½ tsp ground ginger
    ¼ tsp ground nutmeg
    ⅛ tsp ground cloves
  • Pour the mixture into the springform pan over the cooled crust. Gently tap the pan on the countertop to release any air bubbles. (You can also use a toothpick or sharp knife to pop any small air bubbles that appear on the surface.)
  • Set the springform pan in a large roasting pan. To create a water bath, carefully pour enough boiling water into the roasting pan until it reaches about 1" up the sides of the springform pan.
    Pro tip: If your springform pan isn't waterproof or you're worried about water leaking into your pan, place the springform pan directly on the middle oven rack and put a frying pan filled with boiling water on the lower rack just beneath the cheesecake.
  • Carefully set the entire water bath into the center of the oven. Bake until the cheesecake has a slight "wobble" in the center (about 3” from the middle) when gently shaken (about 75 to 90 minutes). (Note: It should not flow like a liquid.)
    Pro tip: Baking time can vary greatly depending on the oven. I recommend keeping a close eye on the cheesecake around the 70-minute mark. Generally speaking, for a soft and delicate cheesecake, bake for 70 to 80 minutes. For a more firm cheesecake, bake for 80 to 90 minutes.
  • When done, turn off the oven, but leave the cheesecake and water bath inside the oven with the door slightly ajar. Allow it to cool slowly in the oven for 1 hour (this helps to prevent cracking). After 1 hour, remove the springform pan from the oven and water bath, and set it on a wire rack at room temperature to cool completely.
  • Cover the top of the springform pan with paper towel (to help reduce moisture), then wrap it with plastic wrap and place it in the fridge to chill overnight (ideally for at least 24 hours). Do not remove the cheesecake from the springform pan until it has chilled and fully set.
    Pro tip: Cheesecake improves in both flavor and texture the longer it sits in the fridge. For best results, I recommend making the cheesecake a day or two ahead.

Preparing the Whipped Cream (for serving)

  • In a large bowl, combine heavy whipping cream, vanilla, and powdered sugar. Using an electric hand mixer, beat on high speed until stiff peaks form. Serve immediately to prevent the whipped cream from deflating.
    1 cup heavy whipping cream, chilled
    ½ tsp pure vanilla extract
    2 Tbsp powdered (icing) sugar

Notes

  1. Substitute with a Graham Cracker Crust: Biscoff cookies behave differently from graham crackers when baked because of their higher fat and sugar content. For a graham cracker crust alternative, check out my Classic Cheesecake recipe.

Nutrition

Calories: 6660kcal | Carbohydrates: 541g | Protein: 95g | Fat: 472g | Saturated Fat: 268g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 112g | Trans Fat: 2g | Cholesterol: 2100mg | Sodium: 4611mg | Potassium: 2383mg | Fiber: 9g | Sugar: 416g | Vitamin A: 54539IU | Vitamin C: 13mg | Calcium: 1341mg | Iron: 11mg
Nutrition Disclaimer