Biscoff Pumpkin Cheesecake

This Biscoff pumpkin cheesecake is the most delicious baked pumpkin cheesecake with a Biscoff cookie crust, perfectly sweetened and with just enough spice. This is the best autumn cheesecake, and really easy to make with some simple easy to follow steps. An absolute showstopper!

Jump to:

• What’s so good about this pumpkin biscoff cheesecake?
• Ingredients you need for Biscoff pumpkin cheesecake:
• Steps to make this:
• What to serve pumpkin cheesecake with a biscoff crust with:
• Storing leftover cheesecake
• The best way to make a pumpkin cheesecake water bath:
• Recipe tips and tricks:
• Recipe FAQs:
• For more delicious cheesecake recipes:
• Biscoff Pumpkin Cheesecake

What’s so good about this pumpkin biscoff cheesecake?

• It’s so dreamy! It has the perfect pumpkin flavor, and the brown sugar and spices really give it this cozy autumn feel. It’s one of the best cheesecakes I’ve ever eaten!
• The steps are really simple and straightforward, you make an easy Biscoff cookie crust, a simple pumpkin cheesecake filling, and pile on a mound of whipped cream, no fancy piping required.
• The Biscoff cookie crust is the perfect compliment to a pumpkin cheesecake. The cinnamony flavor of the cookies accentuates the creamy, rich, cinnamon pumpkin cheesecake filling.

Ingredients you need for Biscoff pumpkin cheesecake:

Lotus Biscoff biscuits: Those yummy speculoos biscuits, they give the perfect crunch and cinnamon flavor to the cheesecake. You can use graham crackers, digestive biscuits or gingersnaps instead.

Melted butter: You can briefly melt the butter in the microwave in 30 second intervals or on the stovetop.

Cinnamon and salt: a pinch of each to enhance the crust flavor

Cream cheese: I tend to use Philadelphia cream cheese, the most important thing is that you use full fat cream cheese and that it’s softened to room temperature so that the cheesecake is lump free.

Brown sugar: Unlike a lot of cheesecake recipes, this one has a majority of brown sugar, you can use light or dark brown, the sticky type. Brown sugar perfectly complements the pumpkin and autumn flavor.

Granulated sugar: We also use a little bit of white sugar to round out the sweetness.

Vanilla extract

Sour cream: you can also substitute Greek yogurt, just gives a nice richness to the cheesecake batter.

Cinnamon, ginger, nutmeg, all spice, and a pinch of salt: Instead of using pumpkin pie spice, which I never find in the Middle East, an easy combination of a few warming spices perfectly does the trick, and gives the most delicious autumn flavor to this pumpkin cheesecake.

Flour: Just a little flour helps prevent the cheesecake from cracking. You can also substitute with cornstarch if you prefer.

Steps to make this:

1. Make the Biscoff crust: Crush the cookies into fine crumbs, using a food processor is my preferred method, but you could also bash the biscuits into fine crumbs in a large freezer bag using a rolling pin. Mix the crumbs with the melted butter, cinnamon, and salt until thoroughly moistened then press into a lightly greased and parchment paper lined springform baking pan.
2. Bake the crust for 10 minutes until just toasty and fragrant, then set aside to cool while you prepare the pumpkin filling.
3. Make the pumpkin cheesecake filling: Make sure you start off with your cream cheese, eggs and sour cream at room temperature. Add the softened cream cheese, brown sugar, and granulated sugar to a mixer bowl. Mix with a paddle attachment on medium low speed until smooth, 1-2 minutes.
4. Add eggs one at a time, mixing between each addition. Add the pumpkin, sour cream, vanilla, spices and salt and mix until just combined.
5. Pour the batter in the prepared crust and bake for one hour in the preheated oven, then turn off the oven and keep in for another hour, with the door lightly cracked open. Remove and cool at room temperature, then in the fridge, preferably overnight.
6. Make the sweetened whipped cream by whipping the heavy cream, sugar, and vanilla on medium high until soft peaks form. Pile this cream onto the cheesecake, serve and enjoy!

What to serve pumpkin cheesecake with a biscoff crust with:

I love serving with a mound of sweetened whipped cream and a dusting of cinnamon. You can also drizzle some Lotus Biscoff spread on top to enhance that Biscoff cheesecake flavor. You can omit the whipped cream entirely if desired, or you can pipe individual swirls of whipped cream over each slice! This would also be delicious with a salted caramel drizzle.

Storing leftover cheesecake

Leftovers will last 5-7 days tightly covered in the fridge, the whipped cream may start to deflate a little, but it will still taste amazing.

You can also freeze the pumpkin cheesecake (preferably without the whipped cream on top) either whole or in slices, tightly wrapped for 2-3 months. Thaw overnight in the fridge.

The best way to make a pumpkin cheesecake water bath:

1. Prepare the Springform pan: Grease the bottom and sides of the springform pan with a little butter, and place a circle of parchment paper at the bottom of the pan before putting the crust inside.
2. Wrap the Pan REALLY thoroughly: Tear off a large piece of aluminum foil. Place the springform pan in the center and fold the foil up around the sides, then repeat this again with several sheets of foil. Press the foil, tightly sealed, alongside the bottom and sides of the pan.
3. Prepare the Roasting Pan: Place the wrapped springform pan inside a larger roasting pan or baking dish. Make sure it fits comfortably without touching the sides.
4. Add Hot Water: Before baking, place the aluminum foil wrapped cheesecake pan inside a deep roasting pan, then carefully pour hot water until it reaches about halfway up the sides of the cheesecake pan. I like using a hot water kettle to boil the water if available.
5. Cool Gradually: After baking, turn off the oven and let the cheesecake cool in the water bath for about an hour with the oven door slightly ajar, I use a wooden spoon to prop it open. This gradual cooling also helps prevent cracking.
6. Remove the Cheesecake: Once cooled, carefully lift the springform pan out of the water bath, and cool completely at room temperature before refrigerating.

Recipe tips and tricks:

• Crush the Biscoff cookies finely, and tightly pack them into the springform pan. This will help keep the crust intact and not crumbly. You can lightly grease the base of a measuring cup and use this to press down on the crust to really tightly pack it in.
• Start off with your cheesecake ingredients at room temperature, to prevent lumps and guarantee a smooth, creamy and rich pumpkin cheesecake.
• Your heavy cream should be cold however, so that it whips really nicely. I even like sticking the mixer bowl in the fridge for 20-30 minutes.
• Use canned pumpkin, not pumpkin pie filling. This gives you full control on the sweetness and spices in the cheesecake.
• Don’t overmix, and mix at a relatively low speed. This helps prevent cracks in the cheesecake.
• Wrap the pan really tightly with a few layers of aluminum foil, for extra insurance to prevent water from the water bath from seeping in.

Recipe FAQs:

For more delicious cheesecake recipes:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!