Pumpkin Cheesecake (with Biscoff crust)

by Denielle B

Looking for a slightly different take on a classic dessert? This pumpkin cheesecake with a Biscoff cookie crust is the perfect dessert to bring to your next family gathering or holiday party, especially this coming Thanksgiving. With its rich and creamy pumpkin filling and irresistible cookie base, it’s sure to be a hit with everyone!

Making the crust

Now, let’s get into this pumpkin cheesecake recipe. Just crush up some Biscoff cookies until they resemble fine crumbs. You can do this easily in a food processor or Ziploc bag. Mix the crumbs with melted butter then press into a springform pan. For extra insurance, I like to line the bottom with parchment paper first. Bake for 10 minutes to set the crust before moving on to the filling.

Making the filling

Next, let’s talk about the filling. The key to cheesecake is using room temperature ingredients and not overmixing. Make sure to use a paddle attachment when you mix the ingredients — this will prevent incorporating too much air into the batter. Too much air can cause cracks when baking.

Gently beat the softened cream cheese until light and fluffy. Then add both sugars and beat briefly to combine. Scrape down the sides as needed. Next, stir in room temp sour cream followed by pumpkin purée. Mix in the spices (cinnamon, ginger, cloves, nutmeg) for warmth and aroma. Then, add cornstarch, salt and vanilla extract. Mix until the pumpkin purée is fully incorporated. Add the eggs one at a time, mixing everything first after each egg is added until the batter becomes more homogenous.

pumpkin cheesecake with Biscoff crust

Baking the cheesecake in a bain marie

When baking cheesecake, I highly recommend using a water bath (bain marie) to distribute heat evenly and prevent cracks. Wrap the springform pan in foil to avoid water seeping in. Place the pan in a roasting pan and slowly pour boiling water around the outside until it’s about an inch deep. Bake for an hour, then turn off the oven and leave it in there for another hour with the door closed. After that, remove the foil and let it cool completely before chilling. Refrigerate it for at least 6 hours. I’d recommend chilling it overnight, but if you’re really impatient, 6 hours would suffice. Let me know if you give it a try!


Tools you’ll need

pumpkin cheesecake with Biscoff crust

Pumpkin Cheesecake (with Biscoff crust)

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Crust
  • 35-40 Biscoff biscuits (or any speculoos cookies of your choice; produces about 2 to 2 and 1/3 cups of ground biscuits)
  • 6 tbsp unsalted butter, melted
Filling:
  • 24 oz (3 bars) cream cheese, softened and room temp
  • 2/3 cup dark brown sugar, packed
  • 1/3 cup white sugar
  • 1/2 cup sour cream, room temp
  • 1 can (15 oz) pumpkin purée, room temp
  • 3 eggs, room temp
  • 1.5 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 350 degrees F.
  2. In a food processor, crush the Biscoff cookies into fine crumbs for the crust. If you don't have a food processor, you can also put the cookies in a Ziploc bag and use a rolling pin or something similar to crush the cookies. Pour in a small bowl, add the melted butter, and mix together until the butter is coating all the crumbs.
  3. Pour and press the crust mixture into a greased 9-inch springform pan. I like to line the bottom of my pan with parchment paper, but you don't have to do that. As long as your pan is sufficiently greased (bottom and all around the sides inside), you're good. Bake in the oven for 10 minutes. After baking set aside to cool a bit.
  4. In a stand mixer with a paddle attachment, beat the softened cream cheese for about 3 minutes on medium speed (this is 4 on KitchenAid mixer). You don't want it beating too fast because you don't want to incorporate air into it because your cheesecake will crack. Meanwhile, start boiling about 6 cups of water for the bain marie (water bath).
  5. Add both sugars and beat for another minute or two. You may need to occasionally scrape the sides of your mixing bowl with a silicone spatula. Add the room temp sour cream and beat again for a minute. Then, add the pumpkin purée, spices (cinnamon, ginger, cloves, nutmeg), cornstarch, salt and vanilla extract and mix until the pumpkin purée is fully incorporated. Add the eggs one at a time, mixing everything first after each egg is added until the batter becomes more homogenous.
  6. Wrap the outside sides and bottom of the springform pan in two to three layers of aluminum foil, basically creating a barrier. This is to help avoid getting water (from the bain marie) through the springform pan seams into your batter. Then, carefully pour your batter into the springform pan. Lightly shake and tap the pan onto the counter to even out the mixture and to get rid of potential air bubbles. 
  7. Place your batter-filled springform pan into a roasting pan, or a baking dish deep and wide enough to fit. Carefully pour boiling water into that larger pan until there's about an inch of water around the outside of your springform pan. Place the whole ensemble into the oven and bake for 1 hour.
  8. Once the hour is up, turn off the oven. Then, leave the cheesecake there for another 1 hour with the oven door closed. Once that hour is done, take it out of the oven, remove the springform pan from the bigger pan, and carefully remove the foil around it. Let it cool to room temp.
  9. Refrigerate it for at least 6 hours. I'd recommend chilling it overnight, but if you're really impatient, 6 hours would suffice. Serve and enjoy!
Did You Make This Recipe?
How did it go? Tag me on Instagram at @hungrylittleasiangirl.
pumpkin cheesecake with Biscoff crust

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