Name: Pumpkin Cheesecake with Biscoff Crust Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 10 h 30 min
Cuisine: American
Ingredients: 46 Biscoff cookies; 10 tbsp (140 g) unsalted butter, melted; 2 tbsp (25 g) granulated white sugar; 32 oz (907 g) cream cheese, softened; 1 1/4 cups (250 g) granulated white sugar; 1/4 cup (32 g) cornstarch; 1 cup (244 g) canned pumpkin puree (Libby’s recommended); 1/3 cup (82 g) sour cream, at room temperature; 1 tbsp pumpkin pie spice; 1 tbsp vanilla extract; 3 whole eggs, at room temperature; 2 egg yolks, at room temperature; 1/2 cup (112 g) unsalted butter, softened; 4 oz (113 g) cream cheese, cold; 1 1/2 cups (195 g) powdered sugar

Jump to Recipe· 4.3 from 27 reviews

If you’re craving a dessert that captures the essence of fall in every bite, look no further than this Pumpkin Cheesecake with Biscoff Crust Recipe. This luscious cheesecake boasts a velvety, creamy pumpkin filling dressed up with the perfect balance of warming spices, all nestled on a crisp, buttery Biscoff cookie crust that adds a delightful caramelized crunch. Whether you’re serving it at Thanksgiving, a cozy dinner party, or just when you need an indulgent treat, this recipe is the ultimate crowd-pleaser that tastes as amazing as it sounds.

Ingredients You’ll Need

A thick slice of pumpkin cheesecake is shown on a white plate with a white marbled background. The cheesecake has two clear layers: a dense, smooth, orange pumpkin layer on top, and a dark brown, crumbly crust at the bottom. The top layer is creamy and dense with a slightly rough texture on the sides. On top, there are three swirls of white whipped cream piped neatly along the edge, each sprinkled lightly with brown spices. A piece of the cheesecake is broken off on the plate with a silver fork holding the piece close by. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple ingredients is the first step toward creating something truly special. Each element in this Pumpkin Cheesecake with Biscoff Crust Recipe plays a crucial role, from the spiced sweetness of the Biscoff cookies that form the crust, to the rich cream cheese and pumpkin puree that give the filling its irresistible texture and flavor. The balance of spices and sugar brings warmth and depth to every forkful.

Biscoff cookies: These spiced cookies form a wonderfully flavorful and crunchy crust, adding that iconic caramelized taste.
Unsalted butter: Melted butter binds the crust crumbs and adds richness without overpowering the other flavors.
Granulated white sugar: A touch of sweetness in both crust and filling beautifully enhances the pumpkin’s natural taste.
Cream cheese: Softened to room temperature, it creates the cheesecake’s signature creamy and smooth texture.
Cornstarch: Essential for structure, this keeps the cheesecake perfectly firm yet silky without cracking.
Canned pumpkin puree: Libby’s is recommended for its consistent quality, delivering rich pumpkin flavor and moisture balance.
Sour cream: Adds tang and helps create a luscious mouthfeel in the filling.
Pumpkin pie spice: A warm blend of cinnamon, nutmeg, cloves, ginger, and allspice that elevates every taste bud experience.
Vanilla extract: Brings a sweet, aromatic note that complements the spices and pumpkin beautifully.
Eggs and egg yolks: Room temperature eggs help bind everything together for that perfect creamy consistency.
Powdered sugar: Used in the cream cheese frosting for a smooth, sweet finish on top.

How to Make Pumpkin Cheesecake with Biscoff Crust Recipe

Step 1: Prepare the Biscoff Crust

Start by preheating your oven to 350 degrees. To keep your cheesecake safe from water during baking, wrap the bottom and sides of a 9-inch springform pan with multiple layers of tinfoil—8 sheets is perfect for extra peace of mind. Next, pulse the Biscoff cookies in a food processor until finely ground, then mix in sugar and melted butter until the mixture resembles wet sand. Press this crumbly goodness firmly into the base and about an inch up the sides of the pan. Bake the crust for 12 minutes until golden and fragrant, then allow it to cool completely before adding the filling.

Step 2: Mix the Cheesecake Filling

With the crust cooling, start your filling by beating softened cream cheese, granulated sugar, and cornstarch on medium speed until incredibly smooth and lump-free. Halfway through mixing, scrape your bowl to ensure everything becomes perfectly combined. Then gently fold in the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, mixing just until cohesive and creamy. Finally, add in the eggs and egg yolks, again mixing cautiously to avoid whipping too much air into the batter. Overmixing can ruin the texture, so go slow and steady!

Step 3: Bake with a Water Bath

Pour your luscious pumpkin batter over the cooled Biscoff crust. Set the springform pan inside a large roasting pan and carefully pour boiling water into the roasting pan until it reaches about 1½ inches high on the sides of the springform. The water bath is crucial as it gently regulates the oven’s heat and ensures the cheesecake remains creamy without cracking. Bake at 350 degrees for 1 hour. Then turn off the oven, crack the door open slightly, and leave the cheesecake to continue baking and cooling for another hour. This slow cooling locks in that silky texture we all love.

Step 4: Chill and Prepare Frosting

After baking, use a butter knife to anoint the edges around the springform’s sides for easy release later. Allow the cheesecake to cool fully at room temperature, then cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight. While chilling, whip together the cream cheese frosting by beating softened butter until light and fluffy, then adding cold cream cheese and powdered sugar gradually—first on low speed, then whipping on high for a cloud-like texture. This frosting is perfect for adding a creamy, indulgent touch atop the cheesecake.

Step 5: Assemble and Decorate

Remove the chilled cheesecake from the springform pan with care and transfer it to a beautiful serving plate. Using a piping bag fitted with your favorite decorative tip—Wilton 1M is my top pick—pipe swirls of cream cheese frosting around the edges. For an added flourish, sprinkle a handful of Biscoff cookie crumbs over the frosting for crunch and contrast. Slice, serve, and watch the smiles appear with each bite!

How to Serve Pumpkin Cheesecake with Biscoff Crust Recipe

Garnishes

Adding garnishes elevates this Pumpkin Cheesecake with Biscoff Crust Recipe to stunning dessert status. You can sprinkle crushed Biscoff cookies, toasted pecans, or a dusting of cinnamon on the frosting. For a little extra indulgence, drizzle some caramel sauce or a spiced whipped cream. These touches add texture, flavor, and visual appeal without overshadowing the cheesecake’s star qualities.

Side Dishes

This cheesecake pairs beautifully with cozy spiced beverages such as chai latte or a rich espresso. A fresh fruit compote made from cranberries, figs, or pears can add a refreshing balance to the richness. Consider serving with a handful of lightly salted roasted nuts or a scoop of vanilla bean ice cream for an extra layer of comfort and elegance.

Creative Ways to Present

If you want to impress guests, serve individual mini cheesecakes using ramekins lined with Biscoff crust. Another idea is to create a rustic cheesecake trifle by layering chunks of pumpkin cheesecake, whipped cream, and crushed Biscoff cookies in glass jars. These playful presentations add charm and make serving effortless, so everyone can enjoy their own perfectly portioned slice of fall bliss.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pumpkin Cheesecake with Biscoff Crust Recipe, store any leftovers in an airtight container in the refrigerator. The cheesecake keeps beautifully for up to four days, maintaining its creamy texture and flavors. Be sure to keep it well covered to prevent it from absorbing any fridge odors.

Freezing

If you want to prepare this cheesecake ahead of a special occasion, it freezes wonderfully. Wrap the cooled, un-frosted cheesecake tightly in plastic wrap and foil, and place it in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and then add fresh cream cheese frosting just before serving for the best taste and texture.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer a slightly softer texture, let it sit at room temperature for about 20-30 minutes before serving. Avoid microwaving as it can cause separation or a grainy texture. Remember, this dessert shines when creamy and cool, so patience pays off!

FAQs

Can I substitute Biscoff cookies with other cookies?

Yes! While Biscoff cookies provide a unique caramelized spice flavor, you can use gingersnaps, graham crackers, or even spiced shortbread as alternatives. Just be sure to adjust quantities so the crust holds together well.

Is the water bath really necessary for baking this cheesecake?

Absolutely. The water bath creates a humid environment in the oven, which prevents the cheesecake from cracking and ensures it bakes evenly with that signature creamy texture.

Can I make this cheesecake vegan or dairy-free?

This recipe relies on cream cheese and butter for that decadent texture and flavor. For a vegan or dairy-free twist, you’d need specialty cream cheese alternatives and non-dairy butter substitutes. Keep in mind, texture and taste may vary.

What’s the best way to prevent cracks on top of my cheesecake?

Besides using a water bath, avoid overmixing your batter and don’t open the oven door during baking except to crack it open slightly during the last hour as directed. Also, letting the cheesecake cool gradually and completely helps prevent surface cracks.

How do I know when the cheesecake is done baking?

The cheesecake’s edges should be set but the center will still have a slight jiggle, like gelatin. This jiggly center will firm up as it cools and chills, giving you that perfect creamy texture.

Final Thoughts

Trust me when I say, this Pumpkin Cheesecake with Biscoff Crust Recipe is destined to become a treasured favorite in your dessert repertoire. Rich, creamy, and bursting with seasonal flavors, it’s the perfect way to celebrate autumn and impress your friends and family. Go ahead, give yourself the gift of baking this irresistible cheesecake—it’s a slice of fall magic you won’t regret!