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Pumpkin Cheesecake

Irresistible Pumpkin Cheesecake That'll Wow Your Guests

Indulge in this creamy pumpkin cheesecake featuring a Biscoff crust—a perfect dessert for any autumn occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 9 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscoff Crust
  • 24 cookies Biscoff Cookies Provides a sweet and spiced flavor for the crust; substitute with gingersnaps or graham crackers if desired.
  • 1/2 cup Unsalted Butter Acts as a binder for the crust; make sure it’s melted before mixing.
  • 1/4 cup Granulated Sugar Sweetens both the crust and the cheesecake filling; no substitutions needed for the filling.
For the Cheesecake Filling
  • 16 oz Cream Cheese Main ingredient providing a rich, creamy texture; use full-fat for the best results.
  • 1 tbsp Cornstarch Stabilizes the cheesecake and helps maintain its structure during baking.
  • 15 oz Canned Pumpkin Puree Adds moisture and authentic pumpkin flavor; Libby’s brand is recommended for consistent texture.
  • 1/2 cup Sour Cream Enhances creaminess and adds a slight tang; ensure it’s at room temperature for easy mixing.
  • 1 tbsp Pumpkin Pie Spice A blend of warm spices that creates the signature fall flavor; can substitute with individual spices if preferred.
  • 1 tbsp Vanilla Extract Adds depth of flavor; use pure vanilla for the best results.
  • 3 large Eggs Essential for binding the filling and achieving a custard-like texture; ensure they are at room temperature before use.
  • 3 large Egg Yolks Essential for binding the filling and achieving a custard-like texture; ensure they are at room temperature before use.
For the Frosting
  • 8 oz Cream Cheese (for Frosting) Provides the base for the decorative frosting; ensure it is cold when mixing.
  • 1 cup Powdered Sugar Sweetens the frosting and helps achieve a fluffy consistency.

Equipment

  • 9-inch springform pan
  • Food processor
  • Stand mixer
  • Roasting pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F. Wrap a 9-inch springform pan with 8 sheets of aluminum foil.
  2. Pulse the Biscoff cookies into fine crumbs and mix with melted butter and sugar. Press into the pan and bake for 12 minutes.
  3. Combine cream cheese, cornstarch, and sugar in a bowl and beat until completely smooth.
  4. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla, mixing until just combined.
  5. Gently add eggs and yolks one at a time, mixing until incorporated. Pour the filling into the cooled crust.
  6. Place the pan in a larger roasting pan and pour boiling water halfway up the sides.
  7. Bake for about 1 hour until edges are set and center jiggles slightly.
  8. Turn off the oven and crack the door, leaving the cheesecake inside for 1 hour.
  9. Cool completely at room temperature, then refrigerate for at least 8 hours, preferably overnight.
  10. Beat butter until fluffy, then gradually add cold cream cheese and powdered sugar, mixing until smooth.
  11. Pipe the frosting onto the cheesecake and sprinkle with extra Biscoff crumbs if desired.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 1000IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Do not skip the water bath to avoid cracks in the cheesecake.

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