Biscoff Pumpkin Cheesecake

This is the most delicious baked pumpkin cheesecake with a Biscoff crust, perfectly sweet and subtly spiced, the best autumn bake! Really easy method, and step by step photos and videos to help you to making this better than any bakery cheescake.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 20

Cook Time 1

Resting time 5

Servings people

Calories 535kcal

Author Farah Abumaizar

Ingredients

For the Biscoff crust:

2 cups Biscoff cookie crumbs 280g
1/2 cup unsalted butter, melted 115g
pinch salt
pinch cinnamon

For the pumpkin cheesecake:

24 oz full fat Philadelphia cream cheese, at room temperature 680g
1 cup light brown sugar, packed 200g
1/4 cup granulated (white) sugar 50g
4 large eggs, room temperature
1 can pumpkin puree 15oz, 450g
1/4 cup sour cream, at room temperature 55g
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoon flour

For the whipped cream:

1 cup heavy whipping cream, cold 250ml
2 tablespoon powdered sugar (icing)
1 teaspoon vanilla extract

Instructions

For the crust:

Preheat oven to 350F(180C). Lightly grease a 9 inch springform baking pan, and line the bottom with a circle of parchment paper. Wrap the outside of the baking pan with a few sheets of aluminum foil, I do 3 or 4 sheets, pressing it tightly to the outside of the pan and letting it extend a few inches above the baking pan, this is to prevent water from the water bath from seeping in.
Combine the Biscoff cookie crumbs, melted butter, pinch of salt and cinnamon in a medium bowl with a fork until crumbs are evenly moistened and well combined. Press the biscuit crumbs firmly into the base and a couple of inches up the sides of the prepared springform pan.
Bake for 10 minutes on the middle rack of the oven, then remove from the oven and let cool while you make pumpkin cheesecake batter, keep the oven on.

For the pumpkin cheesecake:

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. Scrape down the bowl with a spatula.
Add the eggs, one at a time, letting each egg incorporate before you add the next. Scrape the bowl again once all the eggs have been added.
With the mixer off, add the pumpkin puree, sour cream, vanilla, all the spices, and the salt, then sprinkle the flour over the top. Turn the mixer to medium low and mix until just combined.
Pour this pumpkin cheesecake mixture into the prepared crust, then place this pan inside a deep roasting pan. Boil some water in a kettle, then pour the boiling water into the roasting pan, to come up halfway up the sides of the foil wrapped cheesecake pan.
Carefully, transfer this to the middle rack of the oven. If you find it easier, you can place the roasting pan with the cheesecake in it in the oven first, then pour the boiling water into the oven.
Bake for 1 hour, then turn the oven off, prop open the oven door a little with a wooden spoon, and keep the cheesecake in the oven for another hour.
Once one hour has passed with the cheesecake in the turned off oven, remove from the oven and the roasting pan, and let it cool for an hour at room temperature.
Transfer to the fridge, and let it sit for at least 3-4 hours in the fridge, preferably overnight.

For the whipped cream and assembling:

Add the cold heavy cream, powdered sugar and vanilla to a cold mixer bowl (it'll whip faster if the bowl is cold). Beat on medium high until soft peaks form.
Add a mound of whipped cream to the center of the chilled cheesecake, and sprinkle with a little cinnamon. Enjoy cold!

Video

Notes

Ingredient notes:

You can use any other type of biscuit for the crust if you prefer, like Digestive, Graham crackers, Gingersnaps etc.

Instead of sour cream, you can substitute Greek yogurt if desired.

You can use homemade pumpkin puree, just make sure to really strain the water out of it. Do not substitute canned pumpkin pie filling.

Make sure the cream cheese, eggs, and sour cream are at room temperature, and that the heavy cream is cold.

Recipe tips:

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 to press down on the crust to really tightly pack it in.
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. Turn off the oven after one hour, and keep the cheesecake in the oven for another hour, then cool at room temperature. This gradual cooling down process will also help prevent cracks.

Storing leftovers:

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.

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