If you are looking for a show-stopping dessert that brings all the cozy flavors of autumn together, the Pumpkin Cheesecake with Biscoff Crust Recipe is your new best friend in the kitchen. This delightfully creamy pumpkin cheesecake rests on a perfectly spiced, buttery Biscoff cookie crust, creating layers of texture and flavor that dance together beautifully. Every bite offers a comforting blend of smooth pumpkin filling with warm notes of pumpkin pie spice paired with the caramelized crunch of Biscoff crumbs. It’s not just a dessert; it’s a celebration of fall in every forkful, guaranteed to impress at holiday gatherings or any time you crave something rich yet utterly satisfying.

A close-up of a slice of pumpkin cheesecake placed on a white plate with a white marbled surface underneath. The cheesecake has three layers: a thick, dense, smooth orange pumpkin layer in the middle with small specks, a thin brown crumbly crust at the bottom, and a thick layer of white whipped cream swirled decoratively on top. The cream has small brown crumbs sprinkled on it. A fork with a small piece of the cheesecake is near the plate's edge. The background is softly blurred with warm, dark tones and hints of autumn decorations. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients may look straightforward, but each plays a vital role in crafting the perfect balance of flavor, texture, and color in this Pumpkin Cheesecake with Biscoff Crust Recipe. From the creamy tang of cream cheese to the warming spices in the pumpkin puree, every element is essential for that irresistible taste.

Biscoff cookies (46 cookies): The foundation of the crust, offering caramelized warmth and a crispy base.
Unsalted butter, melted (10 tbsp / 140 g): Helps bind the cookie crumbs together for a rich, buttery crust.
Granulated white sugar (2 tbsp for crust, 1 1/4 cups for filling): Adds sweetness to both crust and filling without overpowering the pumpkin.
Cream cheese, softened (32 oz): The creamy core of the cheesecake that creates a luscious texture.
Cornstarch (1/4 cup / 32 g): Keeps the cheesecake firm and silky without cracking.
Canned pumpkin puree (1 cup / 244 g): Provides rich pumpkin flavor and beautiful orange hue.
Sour cream (1/3 cup / 82 g): Adds a slight tanginess to balance the sweetness.
Pumpkin pie spice (1 tbsp): Infuses the filling with warm cinnamon, nutmeg, and clove flavors.
Vanilla extract (1 tbsp): Enhances the overall flavor with a smooth aromatic note.
Eggs (3 whole + 2 yolks): Bind the ingredients together, giving the cheesecake its rich texture.
Additional unsalted butter, softened (1/2 cup / 112 g): Used in the cream cheese frosting for a fluffy finish.
Cold cream cheese (4 oz / 113 g): Another layer of creaminess for the frosting topping.
Powdered sugar (1 1/2 cups / 195 g): Sweetens and lightens the cream cheese frosting perfectly.

How to Make Pumpkin Cheesecake with Biscoff Crust Recipe

Step 1: Prepare the Biscoff Crust

Start by preheating your oven to 350 degrees Fahrenheit. While that’s warming up, take your Biscoff cookies and pulse them in a food processor into fine crumbs. Mixing these crumbs with melted butter and a touch of sugar will give you a beautifully textured crust that bakes up crisp and fragrant. Press the mixture firmly into the bottom and up the sides of a springform pan lined generously with foil for easy water bath baking. Bake the crust for about 12 minutes until it’s set and smelling divine, then let it cool completely. This crust forms the perfect sturdy but tender base for the creamy pumpkin filling.

Step 2: Mix the Pumpkin Cheesecake Filling

Once your crust has cooled and your oven is ready, boil some water for a water bath — this gentle steam bath helps the cheesecake bake evenly without cracking. In your stand mixer, beat together the softened cream cheese, cornstarch, and sugar until silky smooth. Incorporate the pumpkin puree, sour cream, pumpkin pie spice, and vanilla next, mixing just enough to combine all the gorgeous fall flavors. Carefully add in eggs and yolks, folding them in gently so the batter stays light and velvety. Too much mixing can toughen your cheesecake, so patience here pays off big!

Step 3: Bake the Cheesecake

Pour your luscious batter over the cooled Biscoff crust. Place the springform pan inside a large roasting pan, then slowly pour the boiling water around it to create that gentle water bath. Bake the cheesecake for one hour, then turn off the oven and crack the door open slightly to let it cool slowly for another hour. This slow cooling helps it set perfectly without cracks, giving you a dreamy, smooth texture every time.

Step 4: Chill Overnight

After baking, gently loosen the edges of the cheesecake with a butter knife to prevent sticking, then let it cool fully at room temperature. Cover with plastic wrap and place it in the refrigerator for at least eight hours or overnight. This resting period allows the flavors to meld together and the cheesecake to firm up to that irresistible sliceable consistency.

Step 5: Prepare the Cream Cheese Frosting

While waiting for your cheesecake to chill, whip up the cream cheese frosting by beating softened butter until pale and fluffy. Add the cold cream cheese and continue mixing until smooth. Gradually sift in powdered sugar, mixing on low speed to avoid a sugar cloud, then crank it up until the frosting is light and airy. This frosting adds a luscious, sweet contrast to the spiced filling, creating a perfect finishing touch.

Step 6: Assemble and Decorate Your Pumpkin Cheesecake with Biscoff Crust Recipe

Carefully release the chilled cheesecake from the springform pan and transfer it to your serving plate. Use a piping bag fitted with a decorative tip to swirl the frosting around the edges in lovely patterns. If you like, sprinkle some crushed Biscoff cookie crumbs over the frosting for extra texture and caramel flavor. Your masterpiece is now ready to wow your guests or treat your family!

How to Serve Pumpkin Cheesecake with Biscoff Crust Recipe

The image shows a pumpkin pie with two slices cut out on a round wooden board. The pie has two layers, a smooth orange pumpkin filling on top and a darker brown crust at the bottom. The top edge of the pie is decorated with thick white whipped cream swirls sprinkled with a light brown spice. The wooden board sits on a white marbled surface, with a small orange pumpkin, star anise, cinnamon sticks, and a small wooden bowl of brown spice scattered around the pie. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The cream cheese frosting swirls are classic, but you can amp things up by adding a sprinkle of toasted pecans, a drizzle of caramel sauce, or even a dusting of cinnamon on top. These simple garnishes complement the warm spices and add a lovely texture contrast that makes each bite a little celebration.

Side Dishes

This cheesecake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a cool, creamy counterpoint to the dense filling. For a cozy touch, serve alongside hot spiced tea or a robust coffee, both of which balance out the cheesecake’s sweetness.

Creative Ways to Present

Consider serving slices on rustic wooden boards for a farmhouse feel or use elegant plates with gold accents for a holiday party look. You could also create mini cheesecakes in individual ramekins using the same recipe scaled down — perfect for a personal touch or festive gatherings where guests can dig right in!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cheesecake with Biscoff Crust Recipe should be covered tightly and stored in the refrigerator. It keeps beautifully for up to four days, maintaining its creamy texture and fresh flavor without drying out.

Freezing

You can freeze the cheesecake, whole or sliced, by wrapping it tightly in plastic wrap and then in aluminum foil. For best results, freeze for up to one month. Thaw overnight in the refrigerator before serving to preserve its luscious texture.

Reheating

Cheesecake is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you prefer it less chilled, simply let slices sit on the counter for 20-30 minutes to soften slightly before serving.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used but requires cooking and pureeing first. Keep in mind that canned pumpkin puree has a consistent moisture level ideal for baking, so your cheesecake texture might vary slightly with fresh pumpkin.

What if I don’t have Biscoff cookies? Can I use another type of cookie?

While Biscoff cookies provide a unique caramel spice flavor, you can substitute with graham crackers or gingersnap cookies for a tasty crust. The flavor and texture will differ, but it will still be delicious.

Why is my cheesecake cracking on top?

Cracks usually form from overbaking, mixing too vigorously, or rapid cooling. Using the water bath and allowing the cheesecake to cool slowly with the oven door cracked, as in this recipe, greatly reduces cracks.

How long does it take to make this Pumpkin Cheesecake with Biscoff Crust Recipe?

Active preparation takes about 40 minutes, but with baking and chilling, plan for roughly 10 hours total, mostly hands-off time for baking and refrigeration.

Can I make this cheesecake ahead for a party?

Absolutely! This cheesecake tastes even better after resting overnight, making it an ideal make-ahead dessert. Just decorate and serve when ready for your event.

Final Thoughts

If you love the cozy flavors of fall and the comforting creaminess of cheesecake, this Pumpkin Cheesecake with Biscoff Crust Recipe is a must-try. It’s a perfect dessert to share with friends and family, full of irresistible flavors and beautiful presentation. I promise once you make it, it will quickly become one of your favorite go-to recipes for the season!

Pumpkin Cheesecake with Biscoff Crust Recipe