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.

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Prep Time 30

Cook Time 1

Cooling Time 1

Total Time 2 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

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

Prepare the Pan: Wrap a 9-inch springform pan in aluminum foil and preheat oven to 325°F (160°C).
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.
Cheesecake Batter: Beat cream cheese, sugar, and cornstarch until smooth. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla; mix until combined.
Add Eggs: Incorporate room-temperature eggs one at a time, mixing at low speed until just combined.
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.
Make Frosting: Whip butter and cold cream cheese until fluffy, then add powdered sugar and blend until smooth.
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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