Dreamy Pumpkin Pie Cheesecake with Biscoff Crust Recipe

Indulging in a pumpkin pie cheesecake with Biscoff crust sparks pure autumn magic.

Creamy layers promise decadent comfort through every delightful bite.

Warm spices dance between smooth cream cheese and caramelized cookie base.

Seasonal ingredients blend into a dessert that feels like a sweet embrace.

Crisp Biscoff cookies create a crunchy foundation for silky pumpkin filling.

Delicate swirls of cinnamon and nutmeg whisper memories of cozy gatherings.

You’ll want to savor each incredible forkful of this irresistible treat.

Grab your apron and let the baking adventure begin!

Pumpkin Pie Cheesecake with Biscoff Highlights

• This pumpkin pie cheesecake elevates ordinary baking into an extraordinary culinary experience that impresses guests with minimal effort.
• The genius combination of classic pumpkin spice and creamy cheesecake creates a harmonious dessert that captures autumn's warmth in every delectable bite.
• Even novice bakers can master this recipe with straightforward steps, simple ingredients, and foolproof techniques that guarantee a professional-looking result every single time.
• Perfect for gatherings, holiday celebrations, or spontaneous sweet cravings, this dessert delivers rich, indulgent flavors that will have everyone asking for seconds.

Ingredients for Pumpkin Cheesecake with Biscoff

• Biscoff Cookies: A classic European cookie that provides a rich, caramelized base for the cheesecake crust.
• Butter: Helps bind the cookie crumbs and creates a smooth, cohesive crust.
• Sugar: Adds sweetness to the crust.
• Cinnamon: Enhances the warm, spiced flavor of the crust.

• Cream Cheese: The primary base that gives the cheesecake its creamy and rich texture.
• Sugar: Provides sweetness to the cheesecake filling.
• Vanilla Extract: Adds a classic, aromatic flavor to the cheesecake.
• Eggs: Help bind and structure the cheesecake filling.
• Sour Cream, Heavy Cream: Contribute to the smooth and rich consistency of the cheesecake.

• Pumpkin Puree: Adds a classic autumn flavor and vibrant orange color to the cheesecake.
• Cinnamon, Nutmeg: Warm spices that complement the pumpkin and create a cozy flavor profile.
• Sugar, Salt, Vanilla Extract: Enhance and balance the pumpkin mixture's taste.

How to Make Pumpkin Pie Cheesecake

Step 1: Craft the Delectable Crust

Warm up your oven to 325F.

Grab Biscoff cookies and crush them into fine crumbs using a food processor.

• Melted butter
• Sugar
• Cinnamon

Press the mixture firmly into a 9-inch springform pan.

Bake for 10 minutes, then let it cool completely.

Step 2: Create Silky Pumpkin Swirl

• Pumpkin puree
• Cinnamon
• Nutmeg
• Vanilla extract
• Sugar
• Salt

Stir until the mixture becomes smooth and velvety.

Step 3: Whip Up Creamy Cheesecake Filling

Using a hand mixer, beat cream cheese until silky.

Add sugar and vanilla, mixing until creamy.

Incorporate eggs one at a time, blending thoroughly after each addition.

Fold in sour cream and heavy cream until the mixture is perfectly smooth.

Step 4: Assemble the Gorgeous Cheesecake

Pour the cheesecake filling over the cooled crust.

Dollop pumpkin mixture on top.

Use a knife to create beautiful swirls, generating a marbled masterpiece.

Step 5: Bake to Perfection

Slide the cheesecake into the oven at 325F.

Bake for 50-60 minutes until edges are set and center has a gentle wobble.

Turn off the oven, crack the door, and let it rest for an hour.

Step 6: Chill and Serve

Refrigerate the cheesecake for 4 hours or overnight.

Remove from springform pan, slice, and indulge in this heavenly dessert.

Tips for Pumpkin Cheesecake with Biscoff Crust

• Add a water bath while baking to create a moist environment and reduce surface cracking on your cheesecake.
• Let cream cheese, eggs, and sour cream reach room temperature before mixing to ensure smooth, lump-free filling.
• Use a thin knife or wooden skewer to create delicate marble patterns, moving in gentle circular motions for an elegant design.
• Press cookie crumb mixture firmly and evenly into the pan to create a solid, compact base that won't crumble when serving.
• Allow complete cooling and extended refrigeration to help cheesecake set perfectly and develop rich, deep flavors.

Store and Reheat Pumpkin Biscoff Cheesecake

• Store the cheesecake in an airtight container or tightly wrapped with plastic wrap for up to 5 days in the refrigerator. Keep the cake intact to maintain its texture and prevent drying out.
• Wrap the entire cheesecake securely in plastic wrap and aluminum foil. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut cheesecake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw in the refrigerator for 2-3 hours before enjoying.
• Warm individual slices in the microwave for 15-20 seconds on low power. Alternatively, let the slice sit at room temperature for 15-20 minutes to soften slightly before serving.

What Goes with Pumpkin Cheesecake

• Pair with Warming Spiced Mulled Wine: Complement the rich, autumnal flavors of the pumpkin cheesecake with a glass of warm mulled wine infused with cinnamon, cloves, and orange zest, enhancing the dessert's warm spice notes.
• Create Caramel Whipped Cream Topping: Whip heavy cream with a touch of caramel sauce and a sprinkle of cinnamon to dollop on top of each slice, adding a luxurious and complementary flavor that matches the Biscoff crust's sweetness.
• Match with Aged Bourbon: Serve a small pour of smooth, oak-aged bourbon alongside the cheesecake, as its caramel and vanilla undertones will beautifully highlight the dessert's creamy texture and spiced pumpkin profile.
• Garnish with Candied Pecans: Sprinkle crispy, sugared pecans around the plate to provide a crunchy contrast to the creamy cheesecake and add a nutty dimension that echoes the warm spices in the dessert.

Swaps for Pumpkin Cheesecake Flavors

• Gluten-Free Pumpkin Pie Cheesecake: Replace Biscoff cookies with gluten-free gingersnap cookies or almond flour for a celiac-friendly crust that maintains delicious flavor and texture.
• Vegan Pumpkin Cheesecake Alternative: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of dairy cream, and replace eggs with cornstarch and ground flaxseed to create a plant-based version that's creamy and rich.
• Low-Carb Pumpkin Cheesecake Adaptation: Use crushed pecans or almond flour mixed with melted butter for the crust, replace sugar with erythritol or stevia, and incorporate full-fat cream cheese to craft a keto-friendly dessert that's low in carbohydrates.
• Spiced Maple Pumpkin Cheesecake Remix: Swap white sugar with maple syrup, add extra warming spices like cardamom and ginger to the pumpkin mixture, and garnish with candied pecans for a seasonal twist on the original recipe.

FAQs

• What makes the Biscoff crust unique?

Biscoff cookies have a caramelized, spiced flavor that creates a more complex and rich base compared to traditional graham cracker crusts. The cookies add a distinctive warmth and subtle sweetness that perfectly complements the creamy cheesecake.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, which can incorporate too much air and cause cracking. Bake the cheesecake in a water bath or by letting it cool gradually in the oven with the door cracked to prevent sudden temperature changes that can cause surface cracks.

• Can I make this cheesecake ahead of time?

Yes, this cheesecake actually improves with time. You can prepare it 1-2 days in advance and keep it refrigerated. The flavors will meld together, making it even more delicious when served.

• What's the best way to create a perfect swirl pattern?

Use a knife or skewer and drag it gently through the pumpkin and cheesecake layers in a figure-eight or zigzag motion. Don’t overmix, as you want distinct marbled streaks to remain visible.

Pumpkin Pie Cheesecake with Biscoff Crust Recipe

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4.6 from 38 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Silky pumpkin pie cheesecake nestles atop a crisp Biscoff cookie base, creating a luxurious autumn dessert that marries classic flavors with modern creativity. Indulgent layers of spiced pumpkin and creamy cheesecake promise a memorable finale you’ll savor with pure delight.

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Ingredients

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Crust:

• 1 1/2 cups biscoff cookie crumbs
• 3 tablespoons (45 ml) unsalted butter, melted
• 2 tablespoons (30 g) granulated sugar
• 1 teaspoon ground cinnamon

Filling:

• 3 (8 ounces/226 g) packages cream cheese, softened
• 1 cup (200 g) granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• 1 cup (240 ml) sour cream, at room temperature
• 1/2 cup (120 ml) heavy cream, at room temperature
• 1/2 cup (120 g) pumpkin puree
• 2 tablespoons (30 g) granulated sugar

Spices and Seasonings:

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Craft the foundation by pulverizing Biscoff cookies into fine granules using a food processor. Blend with melted butter, sugar, and cinnamon until thoroughly incorporated. Press the mixture firmly into a 9-inch springform pan, creating an even base layer. Bake at 325F for 10 minutes, then allow to cool completely.
2. Prepare the vibrant pumpkin swirl by whisking pumpkin puree with warming spices, vanilla, sugar, and salt until achieving a silky, uniform consistency. Set aside for later integration.
3. Create the luxurious cheesecake filling by whipping cream cheese until ultra-smooth. Gradually incorporate sugar and vanilla, beating until achieving a creamy texture. Introduce eggs individually, ensuring thorough blending after each addition. Gently fold in sour cream and heavy cream until achieving a perfectly uniform mixture.
4. Carefully pour the cheesecake filling over the cooled Biscoff crust. Strategically dollop the pumpkin mixture across the surface. Using a knife, delicately weave through the layers, generating an artistic marbled pattern.
5. Position the cheesecake in the preheated 325F oven. Bake for 50-60 minutes, monitoring until edges stabilize and center maintains a gentle wobble. Once complete, turn off oven, slightly open the door, and allow the cheesecake to gradually cool for approximately 60 minutes.
6. Transfer the cheesecake to the refrigerator, chilling for a minimum of 4 hours or preferably overnight. When ready to serve, carefully release from the springform pan, slice into elegant portions, and indulge in the decadent creation.

Notes

• Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and even mixing.
• Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
• Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method.
• For a gluten-free version, substitute Biscoff cookies with gluten-free graham crackers or almond flour-based crust.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 30 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 80 mg