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Pumpkin Cheesecake with Biscoff Crust Recipe

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4.3 from 27 reviews

  • Author: Ava
  • Total Time: 10 hours 30 minutes
  • Yield: 10 servings

Description

Pumpkin Cheesecake with a crunchy Biscoff cookie crust, topped with smooth cream cheese frosting. This creamy, spiced pumpkin cheesecake blends the warm flavors of pumpkin pie spice with a buttery cookie crust for a perfect Thanksgiving dessert or festive treat.

Ingredients

For the Biscoff Crust

  • 46 Biscoff cookies
  • 10 tbsp (140 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated white sugar

For the Pumpkin Cheesecake

  • 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

For the Cream Cheese Frosting

  • 1/2 cup (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 1 1/2 cups (195 g) powdered sugar

Instructions

  1. Prepare the Biscoff Crust: Preheat oven to 350°F (175°C). Wrap at least 4 sheets of tinfoil tightly around the bottom and sides of a 9-inch springform pan to prevent water from seeping in during baking. Pulse Biscoff cookies in a food processor until finely ground. Add sugar and melted butter; pulse again until combined, scraping edges if needed. Press crust mixture evenly on bottom and about 1 inch up the sides of the prepared pan. Bake for 12 minutes, then let cool completely.
  2. Prepare the Pumpkin Cheesecake Batter: If oven isn’t still hot, preheat to 350°F (175°C). Boil a pot of water to create a water bath. In a stand mixer with paddle attachment, beat softened cream cheese, granulated sugar, and cornstarch on medium speed for 1-2 minutes until smooth with no lumps. Scrape bowl halfway through mixing.
  3. Add Pumpkin and Flavorings: Mix in pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract on medium-low speed just until incorporated. Scrape sides and bottom of bowl again to ensure even mixing.
  4. Add Eggs: Mix in whole eggs and egg yolks on medium-low speed just until combined. Avoid overmixing to prevent runny texture.
  5. Assemble and Bake: Pour cheesecake batter over cooled Biscoff crust in springform pan. Place pan in a large roasting pan. Carefully pour boiling water into roasting pan until it reaches about 1.5 inches high, avoiding splashing cheesecake batter. Bake for 1 hour, then turn off oven. Crack oven door open slightly using a wooden utensil to keep it ajar, and let cheesecake rest inside oven for an additional 1 hour to finish baking as it cools.
  6. Cool and Chill: Remove cheesecake from oven. Run a butter knife around edges to loosen crust from pan sides. Let coolest on counter. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  7. Make the Cream Cheese Frosting: In a medium bowl, beat softened butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes. Add cold cream cheese and mix on medium speed until smooth. Gradually add powdered sugar, mixing on low until combined, then on high for 1-2 minutes until light and fluffy. Transfer frosting to a piping bag with decorative tip.
  8. Assemble and Serve: Carefully remove chilled cheesecake from springform pan and place on serving plate. Pipe cream cheese frosting swirls around the edges. Optionally sprinkle Biscoff cookie crumbs atop the frosting. Serve immediately. Store leftovers in an airtight container in fridge for up to 4 days.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
  • Libby’s canned pumpkin is recommended for consistent texture and flavor.
  • Do not overmix the cheesecake batter to avoid a runny, whipped cream-like texture.
  • Using a water bath while baking is essential to prevent cracking and ensure even cooking.
  • Wrap the springform pan thoroughly with multiple layers of foil to avoid water seepage.
  • Chill the cheesecake overnight before decorating and serving for best results.
  • Biscoff cookies can be substituted with gingersnap or graham cracker crust, adjusting quantity accordingly.
  • Leftovers keep well in the refrigerator for up to 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pumpkin-cheesecake-with-biscoff-crust-recipe/