This pumpkin cheesecake is sure to please the pumpkin pie fans and cheesecake lovers alike. The velvety smooth texture of the pumpkin cheesecake filling strikes a harmonious chord with the crisp Biscoff cookie crumb crust creating this remarkable holiday dessert.
In this cheesecake, for the crumb crust I went beyond graham crackers and reached out for Biscoff cookies. I am so glad I took that route, for the spice and caramel notes of Biscoff cookies balances off this cake’s pumpkin flavor. Moreover, I found out that the Biscoff cookie crumb crust retains its crispiness for a longer time. A welcome contrast to the creamy and satin smooth filling.
For the filling, I use one 15 ounce can of pumpkin along with one pound of cream cheese. The 15 ounce can is enough to lend the sweet and earthy pumpkin flavor to this cheesecake. All the pumpkin pie spices, orange zest and juice are used to highlight the pumpkin flavor of this cake. Heavy cream subdues the slightly mealy, fibrous texture of the pumpkin and makes the cake taste lush.
I prefer and always do bake my cheesecake in a water bath. Baking in a water bath undeniably results in better cheesecakes than those baked directly on the oven rack.
This pumpkin cheesecake is good on its own right and can stand alone without the crutches of whipped cream or some fancy sauce. And I want to leave it with that, a tall and handsome cheesecake with a magnificent pumpkin flavor. This one has all the attributes of a center piece of your holiday table.
Video
Recipe
Pumpkin Cheesecake Crust
| Ingredients | |
|---|---|
 | 1 (8 ounce) pack Biscoff cookies |
| 3 tablespoons sugar |
| ½ teaspoon ground cinnamon |
| 6 tablespoons unsalted butter, melted |
| Instructions | |
|---|---|
| Heat oven to 325 degree F |
| Pulse Biscoff cookies and sugar and cinnamon in a food processor, until the cookies are finely ground |
| Drizzle melted butter over the cookie crumbs and pulse some more until evenly moist |
| Empty crumbs into a 9-inch springform pan. Using bottom of ramekin or dry measuring cup, press crumbs firmly and evenly into pan bottom |
| Bake crust for 15 minutes |
| Let crust cool completely, about 30 minutes |
| When cool, wrap outside of the pan with two 18-inch square pieces of aluminum foil and set the springform pan in a roasting pan |
| Bring a kettle of water to boil |
Pumpkin Cheesecake Filling
| Ingredients | |
|---|---|
| 1 ⅓ cups sugar |
| 1 teaspoon ground cinnamon |
| ½ teaspoon ground ginger |
| ¼ teaspoon ground nutmeg |
| ¼ teaspoon ground cloves |
| ¼ teaspoon allspice |
| ½ teaspoon salt |
| 1 (15 ounce) can unsweetened pumpkin puree |
| 1 pound cream cheese, softened |
| 1 tablespoon vanilla extract |
| 2 tablespoon orange juice |
| 1 teaspoon orange zest |
| 5 large eggs, room temperature |
| 1 cup heavy cream |
| Instructions | |
|---|---|
| Whisk sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in a bowl and set it aside |
| Using stand mixer fitted with paddle, beat cream cheese on medium speed, about 1 minute |
| Scrape down bowl, then beat in sugar mixture in 3 additions on medium speed until combined, for about 1 minute, scraping down bowl after each addition |
| Add pumpkin, vanilla, orange zest, and orange juice. Beat on medium speed until combined |
| Scrape down the bowl and reduce speed to medium-low. Add eggs one at a time, and beat until incorporated, about 1 minute |
| Reduce speed to low, add heavy cream, and beat until combined, about 45 seconds. Give filling a final stir by hand using a rubber spatula |
| Pour filling into prepared pan and smooth top with rubber spatula |
| Set roasting pan on oven rack and pour boiling water into roasting pan to a level about halfway up the sides of springform pan |
| Bake cake until center is slightly wobbly when pan is shaken, about 1 ½ hours |
| Let the cake cool in the roasting pan until the water is just warm, about 45 minutes. Letting the cake cool slowly while still on the roasting pan prevents cracks on it. |
| Remove springform pan from water bath, discard foil |
| Continue to cool until barely warm, about 3 hours |
| Wrap with plastic wrap and refrigerate until chilled, at least 4 hours |
| Let cheesecake sit at room temperature for about 30 minutes before serving |
| Remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen. Then slide cake onto serving platter and serve |
Note: This cheesecake can be made up to 3 days in advance and refrigerated
If you make this Pumpkin Cheesecake With A Biscoff Cookie Crust, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Pumpkin flavored dessert for the ones who refuse pumpkin pie on Thanksgiving day
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