As the leaves begin to turn and a crispness fills the air, there’s a magical pull toward comforting flavors, and nothing captures that essence quite like a Pumpkin Cheesecake. This creamy delight, with its warm notes of cinnamon and nutmeg, rests on a uniquely spiced Biscoff cookie crust that elevates the dessert experience. Perfect for Thanksgiving gatherings, it’s a treat that combines the richness of cheesecake with a seasonal twist. This recipe not only offers a stunning showstopper for your holiday table but also allows you to prepare it ahead of time, freeing you to savor those special moments with family and friends. Are you ready to create the perfect pumpkin treat that will leave everyone asking for seconds?

Why is this pumpkin cheesecake irresistible?

Creamy texture: This pumpkin cheesecake boasts a luxuriously smooth filling that melts in your mouth, offering a decadent treat you’re unlikely to forget. Unique crust: The Biscoff cookie crust adds a delightful twist, combining sweetness and spice that complements the pumpkin perfectly. Time-saving: Designed to be prepped ahead, this recipe allows you to enjoy the festivities without stress. Crowd-pleaser: Serve it at your Thanksgiving table, and watch as it disappears—everyone will be reaching for seconds! Don’t forget to check out my White Chocolate Cheesecake for another creamy delight that’s sure to impress!

Pumpkin Cheesecake Ingredients

For the Crust
• Biscoff Cookies – Provide a sweet, spiced base; can substitute with gingersnaps or graham crackers for a different flavor.
• Unsalted Butter – Binds the crust together and adds richness; be sure to use it melted for best results.
• Granulated Sugar – Sweetens both the crust and filling; essential for balancing flavors.

For the Filling
• Cream Cheese – The key ingredient for a rich texture; ensure it’s softened for easier blending.
• Cornstarch – Stabilizes the batter and helps prevent cracks; important for structural integrity.
• Canned Pumpkin Puree – Adds moisture and flavors your pumpkin cheesecake; Libby’s is recommended for consistency.
• Sour Cream – Enhances the creaminess and adds a bit of tang; make sure it’s at room temperature.
• Pumpkin Pie Spice – Infuses the cheesecake with warm, inviting flavors; adjust based on personal taste preference.
• Vanilla Extract – Elevates the overall flavor of the cheesecake; for best results, use pure vanilla.
• Eggs & Egg Yolks – Bind the filling together, adding richness; use room temperature eggs for even mixing.

For the Frosting
• Powdered Sugar – Sweetens and thickens your frosting; sift it before mixing to ensure a smooth texture.
• Additional Butter – Helps achieve that fluffy frosting consistency; ensure it’s softened too.

This scrumptious Pumpkin Cheesecake is perfect for finishing off your Thanksgiving feast, bringing warmth and comfort to your holiday table!

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

Step 1: Prepare the crust
Preheat your oven to 350°F (175°C). To start making your creamy pumpkin cheesecake, wrap a 9-inch springform pan tightly with multiple layers of aluminum foil to prevent water from seeping in. In a food processor, pulse the Biscoff cookies, sugar, and melted butter until finely crushed and combined. Press the mixture firmly into the bottom of the prepared pan and bake for 12 minutes until golden and fragrant. Let it cool while you prepare the filling.

Step 2: Make the cheesecake batter
In a stand mixer, combine the softened cream cheese with granulated sugar and cornstarch. Beat these ingredients on medium speed for 1-2 minutes until the mixture is smooth and creamy, ensuring no lumps remain. Gradually add in the canned pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, mixing until everything is just incorporated, creating a luscious batter for your pumpkin cheesecake.

Step 3: Incorporate eggs
With the mixer on low speed, carefully add in the eggs and egg yolks one at a time, mixing gently until just combined. Be cautious not to overmix at this stage, as this could affect the texture of your cheesecake. The filling should be smooth and slightly thick, ready to be poured over the cooled Biscoff crust.

Step 4: Bake the cheesecake
Pour the pumpkin cheesecake batter into the cooled crust. Now, place the springform pan into a larger roasting pan and carefully add boiling water around it, filling until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 1 hour. Afterward, turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for an additional hour to prevent cracks.

Step 5: Cool and chill
Remove the cheesecake from the oven and gently loosen the edges with a knife. Let it cool at room temperature for about 1 hour. Once cooled, cover the cheesecake and refrigerate it for at least 8 hours or overnight. Chilling helps the flavors meld and ensures your creamy pumpkin cheesecake has the perfect texture.

Step 6: Prepare frosting
In a mixing bowl, whip the softened butter until it becomes pale and fluffy. Then, mix in the cream cheese until well combined, creating a buttery base. Gradually sift in the powdered sugar, blending until the frosting reaches a fluffy consistency that is perfect for decorating your creamy pumpkin cheesecake later.

Step 7: Assemble
To assemble your dessert, carefully remove the chilled pumpkin cheesecake from the springform pan. Pipe the cream cheese frosting decoratively around the edges of the cheesecake. For an extra touch, consider sprinkling some crushed Biscoff cookies on top before serving. Your delicious creamy pumpkin cheesecake with Biscoff crust is now ready to impress!

Pumpkin Cheesecake Variations & Substitutions

Feel free to get creative with this recipe; your pumpkin cheesecake can be uniquely yours!

Gluten-Free: Use gluten-free gingersnap cookies, or a gluten-free graham cracker alternative to keep it inclusive.
Flavor Twist: Swap out pumpkin pie spice for cinnamon and nutmeg for a different spiced profile.
Cheesecake Swirl: Add a dollop of caramel sauce into the cheesecake batter for a delightful surprise.
Richer Frosting: Substitute cream cheese with mascarpone in the frosting for an even creamier consistency.
No-Bake Option: For a refreshing twist, prepare a no-bake pumpkin version using whipped cream cheese and gelatin.
Chocolate Lovers: Drizzle melted chocolate over the cheesecake before serving for an indulgent chocolatey flair.
Pumpkin-Maple: Replace granulated sugar with pure maple syrup in the filling for a beautiful, rich sweetness.
Add Some Heat: Mix in a pinch of cayenne pepper or chili powder for a surprising kick that contrasts the sweetness.

Explore these ideas to make your pumpkin cheesecake a personalized masterpiece, and if your taste buds are in the mood for more pumpkin delights, don’t miss my Pumpkin Chocolate Chip Cookies or Healthy Pumpkin Oat Cookies!

Make Ahead Options

These creamy pumpkin cheesecakes are perfect for meal prep enthusiasts! You can make the Biscoff cookie crust up to 24 hours in advance; just bake it, cool it, and store it in the refrigerator wrapped tightly in plastic wrap to maintain its crunch. Additionally, the cheesecake filling can be prepared ahead and assembled up to 3 days before serving. Simply mix and pour the filling over the crust, then bake as instructed. To maintain that luscious creamy texture, ensure you cool it at room temperature before refrigerating for a minimum of 8 hours or overnight. When you’re ready to impress guests, frost and decorate the cheesecake just before serving—creating stunning dessert perfection!

What to Serve with Creamy Pumpkin Cheesecake with Biscoff Crust

Indulging in a slice of this creamy delight opens the door to delicious pairing possibilities that elevate your dessert experience.

Whipped Cream: A classic topping that adds lightness; its airy texture balances the cheesecake’s richness beautifully.
Caramel Sauce: Drizzling homemade or store-bought caramel on top introduces a warm, sweet contrast that complements the pumpkin flavors.
Spiced Apple Cider: This warm beverage echoes the comforting spices in the cheesecake, creating a cozy, seasonal pairing.
Cinnamon Sugar Pecans: Crunchy, sweet pecans provide a delightful textural contrast while enhancing the autumn flavors in the cheesecake.
Chocolate Ganache: Rich chocolate contrasting the creamy pumpkin creates a luxurious melding of flavors that’s hard to resist.
Coffee or Espresso: The boldness of coffee complements the cheesecake’s sweetness, making it an ideal after-dinner drink.
Orange Zest Cream: A whipped cream infused with orange zest brightens the dessert with citrusy freshness, elevating every bite.
Pumpkin Spice Latte: This festive drink echoes the flavors of the cheesecake, making a perfect pairing for your holiday table.
Ginger Snap Cookies: Their spiced crunch invites a delightful texture alongside each creamy bite of cheesecake.
Pecan Pie Bars: For the ultimate dessert platter, pair with rich pecan pie bars, offering diversity in textures and flavors that everyone will love.

Expert Tips for Pumpkin Cheesecake

• Room Temperature Ingredients: Ensure all ingredients like cream cheese and eggs are at room temperature to avoid lumps in your filling for a smooth pumpkin cheesecake.

• Gentle Mixing: Mix your pumpkin cheesecake batter gently after adding eggs. Overmixing can introduce air pockets, leading to cracks during baking.

• Water Bath Magic: Always bake in a water bath. This creates a humid environment, preventing your cheesecake from drying out and ensuring that creamy texture we love.

• Cooling Process: After baking, allow your cheesecake to cool slowly in the oven. This gradual cooling helps prevent cracks and maintains that velvety finish.

• Frosting Consistency: Whip your frosting until it’s fluffy but not too runny. Achieving the right consistency will give your pumpkin cheesecake a beautiful decorative touch.

How to Store and Freeze Pumpkin Cheesecake

Fridge: Refrigerate your pumpkin cheesecake, well-covered with plastic wrap or in an airtight container, for up to 4 days to maintain its creamy texture.

Freezer: For longer storage, freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: To enjoy chilled, simply serve straight from the fridge. Avoid reheating, as it can alter the cheesecake’s smooth texture.

Leftover Frosting: Store any extra frosting in the fridge for up to 1 week. You can use it to enhance flavor when serving slices later!

Pumpkin Cheesecake Recipe FAQs

How do I choose the best pumpkin puree for my cheesecake?
Absolutely! For the best results, I recommend using canned pumpkin puree, specifically Libby’s. It has a consistent texture and flavor that blends beautifully into your cheesecake. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter your cheesecake’s flavor profile.

What’s the best way to store leftover pumpkin cheesecake?
To keep your delectable pumpkin cheesecake fresh, refrigerate it in an airtight container or covered tightly with plastic wrap for up to 4 days. This ensures it retains its creamy texture and flavor. If you find yourself with extra frosting, it can last up to a week in the fridge, ready to enhance your slices later on!

Can I freeze pumpkin cheesecake? If so, how?
Yes, you can certainly freeze your pumpkin cheesecake! First, let it cool completely, then slice it into pieces. Wrap each slice tightly with plastic wrap, followed by aluminum foil to prevent freezer burn. It can be stored like this for up to 3 months. When you’re ready to enjoy, thaw the slices in the refrigerator overnight—this keeps the texture creamy and delightful!

What should I do if my cheesecake cracks during baking?
Very! If your cheesecake cracks, don’t stress too much. Next time, ensure you’re mixing the batter gently after adding eggs to avoid incorporating too much air. Additionally, using a water bath while baking helps create a steam-filled environment, which significantly reduces the risk of cracks developing. If cracks do appear, a generous layer of frosting will cover it up beautifully!

Can I make this recipe gluten-free?
Absolutely! To make a gluten-free pumpkin cheesecake, simply substitute the Biscoff cookies with gluten-free gingersnap cookies or any gluten-free cookie that you enjoy. This way, you can savor the creamy delight without any gluten concerns. Don’t hesitate to ask if you need further customization options!

Are there any dietary restrictions I should be aware of?
While this pumpkin cheesecake is richly satisfying, it does contain common allergens like dairy and eggs. If you’re looking for dairy-free alternatives, consider using vegan cream cheese and a dairy-free sour cream substitute. Always make sure to double-check ingredient labels, especially with pre-made products, to ensure they meet dietary needs.