As the air turns crisp and leaves shimmer in hues of gold, I can’t help but crave the warm embrace of fall flavors. This is where my Creamy Pumpkin Cheesecake with Biscoff Crust steps in, offering a delightful fusion of rich pumpkin puree and the unique spiciness of Biscoff cookies. Not only is this cheesecake a show-stopper for your Thanksgiving dessert table, but its creamy texture is irresistibly smooth, making every bite feel like a comforting hug. Plus, it’s surprisingly simple to prepare, perfect for both seasoned bakers and those just beginning their culinary journey. If you’re ready to impress friends and family alike this holiday season, keep reading to unlock the secrets to this indulgent dessert. What flavor would you pair with your slice of heaven?

What makes this cheesecake unforgettable?

Irresistible Flavor: The blend of creamy pumpkin and spiced Biscoff creates a flavor profile that’s uniquely autumnal and delectable.
Effortless Preparation: With just a few steps, you can create a dessert that feels gourmet, even if you’re a beginner!
Perfect for Gatherings: This cheesecake is a show-stopper that will delight your guests and leave them begging for seconds.
Versatile Options: Feel free to swap the Biscoff for ginger snaps or add a layer of caramel sauce for that extra touch of sweetness. It’s all about making it your own!
Crowd-Pleasing Texture: Imagine that creamy filling paired with the crumbly, spiced crust—a true textural delight that will have everyone raving about your baking skills.

Don’t forget to check out my delicious Oreo Cheesecake Indulge and No-Bake Oreo Cheesecake for more exciting dessert ideas!

Pumpkin Cheesecake Ingredients

For the Biscoff Crust

  • Biscoff Cookies – These provide a uniquely spiced base for the crust; feel free to substitute with ginger snaps for a different flavor.
  • Unsalted Butter (140 g) – Binds the crust ingredients together beautifully; salted butter is an option if needed, just adjust any added salt.
  • Granulated Sugar (25 g) – Sweetens the crust perfectly; this helps create a balanced flavor alongside the pumpkin filling.

For the Cheesecake Filling

  • Granulated Sugar (250 g) – Essential for sweetening the creamy pumpkin filling; avoid substitutes for the best taste.
  • Cornstarch (32 g) – Stabilizes the cheesecake to ensure a dense and creamy texture; do not use flour as a substitute.
  • Cream Cheese (907 g) – The core ingredient for a rich, creamy texture; remember to let it soften for easy mixing.
  • Canned Pumpkin Puree (244 g) – This adds moisture and flavor; Libby’s is my go-to for consistency, but well-drained homemade puree works too.
  • Sour Cream (82 g) – Contributes tanginess and creaminess to the filling; you can swap it with Greek yogurt if you prefer.
  • Pumpkin Pie Spice – Captures quintessential autumn flavors; mix cinnamon, nutmeg, and ginger if pumpkin spice is unavailable.
  • Vanilla Extract – A splash enhances the flavor; use pure vanilla extract for the best results.
  • Eggs – Crucial for structure; ensure they are at room temperature for seamless incorporation.

For the Frosting

  • Unsalted Butter (112 g) – Adds creaminess to the frosting; you can use salted butter but skip additional salt.
  • Cold Cream Cheese (113 g) – The base for a smooth frosting texture; starting cold is key.
  • Powdered Sugar (195 g) – Sweetens the frosting without a grainy finish; sifting ensures a smooth blend.

This Pumpkin Cheesecake is set to be the highlight of your holiday spread. Enjoy making it as much as you will savor each delicious slice!

Step‑by‑Step Instructions for Creamy Pumpkin Cheesecake with Biscoff Crust

Step 1: Prepare the Pan
Start by taking a 9-inch springform pan and wrapping it in several layers of aluminum foil. This will prevent any water from leaking in during the baking process. Set your oven to preheat at 325°F (160°C) while you move on to preparing the crust.

Step 2: Make the Crust
In a food processor, pulse Biscoff cookies until they become fine crumbs. Combine the crumbs in a bowl with melted butter and sugar, stirring until well-blended. Press this mixture evenly into the bottom of your prepared springform pan. Bake it in the preheated oven for 12 minutes, then let it cool completely.

Step 3: Cheesecake Batter
In your stand mixer, beat softened cream cheese, granulated sugar, and cornstarch together until smooth and creamy, approximately 2-3 minutes. Gradually add the canned pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated smoothly.

Step 4: Add Eggs
One at a time, add the room-temperature eggs to your pumpkin cheesecake batter, mixing at low speed until just combined. Be careful not to overmix; you want to maintain a thick and creamy texture. This is crucial for achieving a light and smooth cheesecake.

Step 5: Bake
Pour the pumpkin cheesecake batter over the cooled Biscoff crust in the springform pan. Place this pan inside a larger roasting pan and carefully add boiling water to the outer pan, creating a water bath. Bake in the preheated oven for about 1 hour, or until the edges are set but the center remains slightly jiggly, then turn off the oven and let it cool inside for another hour.

Step 6: Make Frosting
In a mixing bowl, whip the softened butter and cold cream cheese together until the mixture is light and fluffy, taking about 2-3 minutes. Gradually incorporate the powdered sugar, blending until fully combined and smooth. This frosting will be the final touch for your delicious Pumpkin Cheesecake.

Step 7: Assemble & Serve
Once the cheesecake has cooled, carefully remove it from the springform pan. Spread the cream cheese frosting evenly across the top of the cheesecake. Optionally, sprinkle some crushed Biscoff cookies on top for added texture and flavor. Slice and serve this delightful Pumpkin Cheesecake to impress your family and friends.

Make Ahead Options

Making this Creamy Pumpkin Cheesecake ahead of time is a lifesaver for busy home cooks, especially during the hectic holiday season! You can prepare the crust and cheesecake filling up to 3 days in advance. Simply complete the crust and allow it to cool fully before pressing the crumbs into the springform pan. For the filling, mix all ingredients, pour into the prepared crust, and then bake. After cooling, cover the cheesecake tightly with plastic wrap and refrigerate. On the day of serving, whip up the frosting just before serving and spread it over the chilled cake for that fresh taste, ensuring it remains just as delicious as when newly made. Enjoy the gift of time while tantalizing your guests with this incredible dessert!

How to Store and Freeze Pumpkin Cheesecake

Fridge: Store your Pumpkin Cheesecake in an airtight container for up to 4 days to preserve its creamy texture and flavor.

Freezer: If you want to savor it later, slice the cheesecake and wrap each piece tightly in plastic wrap, then place them in an airtight freezer bag. It can be frozen for up to 3 months.

Thawing: When you’re ready to enjoy, transfer the cheesecake or slices to the fridge to thaw overnight. This helps retain moisture and keep it creamy.

Reheating: For serving, you can enjoy it chilled, or warm individual slices in the microwave for about 10-15 seconds to enhance the flavor experience!

Pumpkin Cheesecake: Delightful Variations

Feel free to let your creativity shine as you customize this delightful dessert to suit your taste and mood!

  • Ginger Snap Crust: Swap Biscoff cookies for ginger snaps for a spicier crust that perfectly complements the pumpkin filling. The blend of flavors adds a warm, zesty touch.

  • Chocolate Indulgence: Mix in a few tablespoons of cocoa powder or chocolate shavings to the cheesecake batter for a rich, chocolatey twist. It’s a delightful surprise and pairs beautifully with pumpkin.

  • Caramel Drizzle: Add a luscious layer of caramel sauce on top before serving for an extra layer of sweetness. Each bite takes you to a caramel paradise, adding an indulgent flair.

  • Nutty Crunch: Stir in some chopped pecans or walnuts into the crust mixture for a delightful crunch. The nutty flavor adds a unique texture and complements the creamy filling well.

  • Maple Syrup Aura: Replace granulated sugar in the filling with maple syrup for a refined sweetness. With its distinct flavor, this twist brings a taste of autumn to every slice.

  • Spiced-Up Pumpkin: Increase the spice level by adding a sprinkle of cinnamon or nutmeg to the batter. This secretly intensifies the seasonal flavor, making it even more comforting.

  • Creamy Yogurt Alternative: If looking for a lighter option, substitute sour cream with Greek yogurt in the filling for a tangy twist that doesn’t compromise on creaminess.

  • Zesty Lemon: Add a splash of lemon juice to the batter for a refreshing tang that beautifully contrasts the rich flavors. Think of it as brightening up each bite!

As you explore these variations, remember to check out my delightful Rhubarb Streusel Cheesecake for a fruity alternative and No-Bake Oreo Cheesecake for an effortless experience!

Expert Tips for Pumpkin Cheesecake

  • Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for easier mixing and a smoother texture in your pumpkin cheesecake.
  • Don’t Overmix: Once the eggs are added, mix just until incorporated; overmixing can lead to a dense cheesecake instead of a light and creamy one.
  • Water Bath Importance: Always bake in a water bath to avoid cracks and achieve the ideal creamy texture. Wrap your pan well to prevent leaks!
  • Chill Overnight: Allow the cheesecake to chill overnight; this step enhances the flavors and ensures better cutting once it’s time to serve.
  • Check for Doneness: The edges should be set while the center remains slightly jiggly when you take it out of the oven—this ensures a perfectly creamy consistency.

What to Serve with Creamy Pumpkin Cheesecake with Biscoff Crust

To elevate your dessert experience, consider these delightful accompaniments that complement every creamy, autumn-inspired bite.

  • Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the dense cheesecake, enhancing its luxurious feel.

  • Caramel Drizzle: Drizzling warm caramel sauce on top not only adds a sweet, gooey texture but also accentuates the Biscoff spices beautifully.

  • Spiced Pecans: Toasted pecans sprinkled over the cheesecake create a satisfying crunch while echoing the pumpkin pie spice flavors.

  • Cranberry Compote: This tart and vibrant compote offers a refreshing balance to the richness of the cheesecake, making each bite an explosion of flavor.

  • Coffee: A warm cup of coffee pairs perfectly with the cheesecake, its bold flavors highlighting the creamy pumpkin and spiced crust.

  • Hot Apple Cider: For a truly cozy pairing, a glass of spiced hot apple cider brings out the seasonal essence of fall in each bite.

  • Chocolate Shavings: For chocolate lovers, a sprinkle of dark chocolate shavings on top can introduce a delightful depth of flavor that contrasts nicely with the cheesecake’s sweetness.

  • Ice Cream: A scoop of vanilla or cinnamon ice cream adds a creamy, cold touch that creates a dreamy texture contrast with the warm cheesecake.

  • Pumpkin Spice Latte: Ready to set the mood? Complement your slice with a pumpkin spice latte, perfectly echoing the flavors of the cheesecake.

  • Cheesecake Cookies: For a playful twist, serve alongside mini cheesecake cookies that mimic the cheesecake’s flavors, bringing joy to any gathering.

Pumpkin Cheesecake Recipe FAQs

What type of pumpkin puree should I use?
I recommend using canned pumpkin puree for consistency and flavor; Libby’s is my go-to brand. If you prefer homemade, just make sure it’s well-drained to avoid excess moisture, which can affect the cheesecake’s texture.

How long can I store the pumpkin cheesecake in the fridge?
Your Pumpkin Cheesecake can be safely stored in an airtight container in the refrigerator for up to 4 days. Keeping it covered ensures it stays moist and delicious while preventing any unwanted fridge odors from tainting its flavor.

Can I freeze my cheesecake?
Absolutely! To freeze your cheesecake, first, slice it into portions and wrap each slice tightly with plastic wrap. Then, place the wrapped slices in an airtight freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy, simply transfer the cheesecake to the fridge to thaw overnight.

What if my cheesecake cracks while baking?
No worries! If your cheesecake develops cracks, it’s often due to overmixing or baking at too high a temperature. Prevent this by avoiding overmixing once you add the eggs, and always bake in a water bath. If cracks do occur, you can cover them with frosting or a layer of whipped cream when serving for a lovely presentation.

Is this cheesecake safe for people with allergies?
This Pumpkin Cheesecake contains dairy and eggs, so it may not be suitable for those with lactose intolerance or egg allergies. For a lactose-free option, consider using lactose-free cream cheese and yogurt. Always ensure to check ingredient labels for potential allergens before serving.

Pumpkin Cheesecake

Creamy Pumpkin Cheesecake with Irresistible Biscoff Crust

Indulge in this creamy pumpkin cheesecake with a delightful Biscoff crust that captures the essence of fall flavors.
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320

Ingredients
  

For the Biscoff Crust
  • 200 g Biscoff Cookies Feel free to substitute with ginger snaps for a different flavor.
  • 140 g Unsalted Butter Salted butter is an option if needed, just adjust any added salt.
  • 25 g Granulated Sugar This helps create a balanced flavor alongside the pumpkin filling.
For the Cheesecake Filling
  • 250 g Granulated Sugar Essential for sweetening the creamy pumpkin filling.
  • 32 g Cornstarch Stabilizes the cheesecake to ensure a dense and creamy texture.
  • 907 g Cream Cheese Let it soften for easy mixing.
  • 244 g Canned Pumpkin Puree Libby’s is recommended for consistency.
  • 82 g Sour Cream You can swap it with Greek yogurt if preferred.
  • Pumpkin Pie Spice Mix cinnamon, nutmeg, and ginger if unavailable.
  • Vanilla Extract Use pure vanilla extract for the best results.
  • Eggs Ensure they are at room temperature for seamless incorporation.
For the Frosting
  • 112 g Unsalted Butter You can use salted butter but skip additional salt.
  • 113 g Cold Cream Cheese Starting cold is key for a smooth texture.
  • 195 g Powdered Sugar Sifting ensures a smooth blend.

Equipment

  • 9-inch springform pan
  • food processor
  • stand mixer
  • mixing bowl
  • Roasting pan
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Prepare the Pan: Wrap a 9-inch springform pan in aluminum foil and preheat oven to 325°F (160°C).
  2. Make the Crust: Pulse Biscoff cookies to fine crumbs. Combine with melted butter and sugar, then press into the pan. Bake for 12 minutes and let cool.
  3. Cheesecake Batter: Beat cream cheese, sugar, and cornstarch until smooth. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla; mix until combined.
  4. Add Eggs: Incorporate room-temperature eggs one at a time, mixing at low speed until just combined.
  5. Bake: Pour batter over cooled crust. Place in a larger pan, add boiling water to create a water bath. Bake for about 1 hour until edges are set.
  6. Make Frosting: Whip butter and cold cream cheese until fluffy, then add powdered sugar and blend until smooth.
  7. Assemble & Serve: Spread frosting on cooled cheesecake, optionally topping with crushed Biscoff cookies.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 2000IUCalcium: 40mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Chill overnight for enhanced flavors.

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