As the chill of autumn settles in, I can’t help but crave those cozy flavors that signal the season’s arrival. Enter my Creamy Pumpkin Cheesecake with Biscoff Crust—a delightful twist on a classic that’s sure to be the star of your Thanksgiving table. This recipe showcases a velvety texture that lovingly cradles the warm spices we all adore, making it not just a dessert, but a sweet experience to savor. One of the best parts? It’s incredibly quick to prep, leaving more time for laughter and stories with loved ones. Plus, the Biscoff crust adds a delightful crunch that perfectly contrasts the creamy filling. Wondering how to whip this luscious treat together? Let’s dive into the delicious details!

Why Is This Pumpkin Cheesecake Special?

Creamy Texture: The pumpkin filling is luxuriously smooth, making every bite melt-in-your-mouth delicious.

Biscoff Bliss: The spiced Biscoff crust adds an irresistible crunch that complements the creamy cheesecake perfectly.

Fall Flavors: Infused with warm spices, this cheesecake captures all the cozy vibes of autumn, ideal for special gatherings.

Quick Prep: Whip it up in no time, allowing you to spend more moments with family and friends.

Perfect for Any Occasion: Whether it’s Thanksgiving or a cozy family dinner, this cheesecake is sure to impress.

Looking for more ideas to treat your loved ones? You might also enjoy my Marshmallow Whip Cheesecake or the decadent Burnt Basque Cheesecake for a delightful twist on your desserts!

Pumpkin Cheesecake Ingredients

For the Biscoff Crust

Biscoff Cookies – Provides a sweet and spiced flavor for the crust; substitute with gingersnaps or graham crackers if desired.
Unsalted Butter – Acts as a binder for the crust; make sure it’s melted before mixing.
Granulated Sugar – Sweetens both the crust and the cheesecake filling; no substitutions needed for the filling.

For the Cheesecake Filling

Cream Cheese – Main ingredient providing a rich, creamy texture; use full-fat for the best results.
Cornstarch – Stabilizes the cheesecake and helps maintain its structure during baking.
Canned Pumpkin Puree – Adds moisture and authentic pumpkin flavor; Libby’s brand is recommended for consistent texture.
Sour Cream – Enhances creaminess and adds a slight tang; ensure it’s at room temperature for easy mixing.
Pumpkin Pie Spice – A blend of warm spices that creates the signature fall flavor; can substitute with individual spices if preferred.
Vanilla Extract – Adds depth of flavor; use pure vanilla for the best results.
Eggs & Egg Yolks – Essential for binding the filling and achieving a custard-like texture; ensure they are at room temperature before use.

For the Frosting

Cream Cheese (for Frosting) – Provides the base for the decorative frosting; ensure it is cold when mixing.
Powdered Sugar – Sweetens the frosting and helps achieve a fluffy consistency.

This Pumpkin Cheesecake is a delightful treat that’ll make any family gathering feel special!

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

Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F. Meanwhile, take a 9-inch springform pan and wrap the outside with 8 sheets of aluminum foil, ensuring it’s tightly sealed. This will create a waterproof barrier for the water bath, which will help keep your pumpkin cheesecake moist as it bakes.

Step 2: Make the Biscoff Crust
In a food processor, pulse the Biscoff cookies into fine crumbs. Combine them with melted unsalted butter and granulated sugar in a mixing bowl. Once well-mixed, firmly press the crumb mixture into the bottom and halfway up the sides of the prepared springform pan. Bake this crust for 12 minutes, then allow it to cool completely.

Step 3: Prepare the Cheesecake Filling
In a stand mixer or large bowl, combine the cream cheese, cornstarch, and granulated sugar. Beat on medium speed for 1-2 minutes until the mixture is completely smooth and creamy, with no lumps. This step is crucial for a velvety pumpkin cheesecake, so take the time to mix thoroughly.

Step 4: Add Pumpkin and Spices
Once the cream cheese mixture is smooth, add the canned pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix on medium-low speed until everything is just combined, scraping the sides of the bowl as needed. You want this filling to be well-blended but not overmixed, to ensure the best texture.

Step 5: Incorporate the Eggs
Gently add the eggs and egg yolks one at a time to the filling. Mix on low speed after each addition until just incorporated. Be careful not to overmix, as this can lead to a runny consistency. Once the eggs are fully blended, pour the luscious filling into your cooled Biscoff crust.

Step 6: Create the Water Bath
Place the springform pan with the cheesecake filling into a larger roasting pan. Carefully pour boiling water into the roasting pan, filling it until it reaches halfway up the sides of the springform pan. This water bath is essential for even baking and preventing cracks in your pumpkin cheesecake.

Step 7: Bake the Cheesecake
Transfer the entire setup into the preheated oven and bake the cheesecake for about 1 hour. You’ll know it’s done when the edges are set but the center slightly jiggles when gently shaken. This indicates a creamy, perfectly baked filling waiting to set.

Step 8: Cool Gradually in the Oven
After baking, turn off the oven and crack the door open. Leave the cheesecake inside the oven for an additional hour. This gradual cooling method prevents sudden temperature changes that can create cracks in your pumpkin cheesecake’s surface.

Step 9: Chill the Cheesecake
Once cooled, carefully remove the cheesecake from the oven. Use a knife to loosen the edges from the pan before removing the sides of the springform pan. Allow it to cool completely at room temperature, then cover and refrigerate for at least 8 hours, or overnight for optimal flavor.

Step 10: Prepare the Frosting
When you’re ready to serve, begin making the frosting. In a mixing bowl, beat softened butter until fluffy. Gradually add the cold cream cheese and powdered sugar, mixing until smooth and light. Ensure this frosting is airy, as it will add a delightful finish to your creamy pumpkin cheesecake.

Step 11: Frost and Decorate
Finally, pipe the frosting onto the chilled pumpkin cheesecake. You can add a decorative touch with extra Biscoff crumbs on top if desired. This final addition will complement the cheesecake perfectly, creating a beautiful and delicious masterpiece ready to impress your guests!

How to Store and Freeze Pumpkin Cheesecake

Fridge: Store any leftover pumpkin cheesecake in an airtight container for up to 4 days to maintain its creamy texture and flavor.

Freezer: For longer storage, wrap the cheesecake tightly in plastic wrap and then aluminum foil before freezing. It can last up to 2 months.

Thawing: To enjoy frozen pumpkin cheesecake, thaw it in the refrigerator overnight for the best texture.

Reheating: While not typically served warm, if desired, gently reheat individual slices in the microwave for about 15-20 seconds to enhance the flavor.

Pumpkin Cheesecake Variations & Substitutions

Feel free to get creative and make this Pumpkin Cheesecake truly yours with these fun and delicious adaptations!

Gingersnap Crust: Use gingersnap cookies instead of Biscoff for a spicier, more robust crust that complements the pumpkin flavors beautifully.
Caramel Surprise: Layer a drizzle of caramel sauce between the cheesecake and frosting for a sweet surprise that elevates each bite.
Chocolate Twist: Incorporate mini chocolate chips into the cheesecake filling for a delightful contrast to the pumpkin spice.
Nutty Crunch: Add chopped walnuts or pecans to the crust for an extra crunch that enhances the texture and flavor.
Low-Carb Option: Substitute the sugar with a sugar alternative for a lighter take, perfect for those watching their carbs during the holiday season.
Pumpkin Spice Latte: Mix in a teaspoon of instant coffee granules to infuse your cheesecake with a hint of coffee that pairs lovely with the pumpkin spices.
Sour Cream Substitute: For a tangier flavor, swap sour cream with Greek yogurt, keeping the creamy texture intact but adding a healthful twist.
Vegan Variation: Use a mixture of silken tofu and coconut cream to achieve a plant-based version of this rich dessert, allowing everyone to indulge.

Explore these variations to match your taste, or discover some new favorites to share at your next family gathering. And if you’re eager for more delightful desserts, try my Marshmallow Whip Cheesecake or the ever-popular Millionaires Cheesecake for a treat that’s bound to impress!

Expert Tips for Pumpkin Cheesecake

Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing for a smooth and creamy filling.
Water Bath Necessity: Never skip the water bath; it prevents cracks and keeps your pumpkin cheesecake moist throughout the baking process.
Careful Mixing: Overmixing after adding eggs can lead to a runny texture, so mix gently to maintain that luscious creamy filling.
Proper Chilling: For maximum flavor, refrigerate the cheesecake overnight. The resting time allows the flavors to meld beautifully.
Decorate Thoughtfully: When frosting, keep the cream cheese cold for a fluffier consistency, and don’t forget a sprinkle of Biscoff crumbs on top for added charm!

What to Serve with Creamy Pumpkin Cheesecake with Biscoff Crust

Treat your loved ones to a full feast that perfectly complements this velvety, spiced delight.

Whipped Cream: A dollop of freshly whipped cream adds a light, airy element that contrasts beautifully with the dense cheesecake.
Spiced Apple Cider: Warm, spiced apple cider enhances the cozy autumn vibe and offers a sweet, tangy balance to the creamy dessert.
Candied Pecans: The crunch and caramelization of candied pecans provide a delightful texture, adding a nutty sweetness that pairs nicely with pumpkin.
Chocolate Drizzle: A rich chocolate drizzle can elevate the flavors, adding a touch of indulgence to each slice of pumpkin cheesecake.
Fruit Compote: A homemade berry compote brings a bright, tart note that cuts through the richness, perfect for freshening up each bite.
Coffee: Serve alongside a warm cup of coffee; its robust flavor complements the cheesecake’s sweetness and helps to cleanse the palate.
Pumpkin Spice Latte: For the ultimate fall experience, a pumpkin spice latte combines flavors that tie into your dessert, making it a seasonal treat to savor.
Biscoff Cookie Crumbles: Sprinkle extra Biscoff crumbs on top for a delightful crunch, echoing the flavors from the crust and drawing everything together splendidly.
Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy companion, creating a melt-in-your-mouth experience that’s downright comforting.

Make Ahead Options

These creamy pumpkin cheesecake delights are perfect for meal prep, allowing you to save time during hectic holiday seasons! You can prepare the Biscoff crust and pumpkin filling up to 24 hours ahead of time. Simply follow the initial steps to make the crust, then after it cools, pour the filling over it. Cover the cheesecake tightly and refrigerate it overnight; this helps the flavors meld beautifully, ensuring it tastes just as delicious when served. When you’re ready to enjoy, bake it as indicated, cool, and finish with the frosting. This way, you’ll have a stunning dessert that’s ready to wow your guests!

Pumpkin Cheesecake Recipe FAQs

What type of pumpkin puree should I use?
I recommend using canned pumpkin puree, specifically Libby’s, for consistent texture and flavor. If you’re up for a challenge, you can also roast and puree your own pumpkin, but make sure to drain any excess moisture to avoid a watery cheesecake.

How should I store leftover pumpkin cheesecake?
To keep your pumpkin cheesecake fresh, store it in an airtight container in the refrigerator for up to 4 days. If you find yourself with leftovers, I suggest covering it tightly to maintain that creamy texture.

Can I freeze pumpkin cheesecake, and how?
Absolutely! To freeze your pumpkin cheesecake, wrap it tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. It can last up to 2 months. When you’re ready to indulge, thaw it in the refrigerator overnight for the best texture.

Why did my cheesecake crack while baking?
Cracking often occurs due to sudden temperature changes or overmixing the batter, especially after adding the eggs. Using the water bath method, as mentioned, helps create a moist environment during baking, decreasing the chance of cracks. If you notice cracks forming, don’t worry! They’re easily covered with frosting.

Are there any dietary considerations for this recipe?
Certainly! This pumpkin cheesecake contains dairy and eggs, so it’s not suitable for vegans. For those with gluten allergies, consider using gluten-free cookies for the crust. Always check all ingredients, especially the pumpkin pie spice, for any allergens or gluten content.

How long should I let the cheesecake chill before serving?
For the best flavor and texture, I recommend chilling your pumpkin cheesecake for at least 8 hours, or ideally overnight. This allows the flavors to meld together beautifully and ensures a deliciously smooth slice!