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Pumpkin Cheesecake with Biscoff Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 44 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 12 minutes
  • Total Time: 10 hours 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Cheesecake with a Biscoff cookie crust combines a creamy, spiced pumpkin filling with a buttery, crunchy crust made from Biscoff cookies. The cheesecake is beautifully baked in a water bath to ensure a smooth texture, topped with a fluffy cream cheese frosting that complements the rich pumpkin flavor. Perfect for autumn and holiday gatherings, this dessert is both visually stunning and deliciously satisfying.

Ingredients

Scale

Biscoff Crust

  • 46 Biscoff cookies
  • 10 tbsp (140 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated white sugar

Pumpkin Cheesecake Filling

  • 32 oz (907 g) cream cheese, softened
  • 1 1/4 cups (250 g) granulated white sugar
  • 1/4 cup (32 g) cornstarch
  • 1 cup (244 g) canned pumpkin puree (Libby’s)
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1 tbsp pumpkin pie spice
  • 1 tbsp vanilla extract
  • 3 whole eggs, at room temperature
  • 2 egg yolks, at room temperature

Cream Cheese Frosting

  • 1/2 cup (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 1 1/2 cups (195 g) powdered sugar

Instructions

  1. Prepare the Biscoff Crust: Preheat your oven to 350°F (175°C). Wrap at least 4 sheets of tinfoil around the bottom and edges of a 9-inch springform pan to prevent water seepage during baking; using 8 sheets is recommended for extra protection. In a food processor, pulse the Biscoff cookies until finely ground, then add sugar and melted butter, pulsing until thoroughly combined. Press this mixture firmly along the bottom and about an inch up the sides of the pan, then bake the crust for 12 minutes. Allow it to cool completely before filling.
  2. Prepare the Pumpkin Cheesecake Filling: Ensure the oven is at 350°F if turned off. Bring a pot of water to boil on the stove, enough to reach about 1 1/2 inches on the sides of your springform pan. In a stand mixer fitted with a paddle attachment, beat the softened cream cheese with cornstarch and sugar on medium speed for 1-2 minutes until smooth, scraping the bowl halfway to ensure no lumps. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, mixing on medium-low until just combined, scraping the bowl again. Lastly, add eggs and egg yolks, mixing gently on medium-low until incorporated, careful not to overmix. Pour this batter into the cooled Biscoff crust.
  3. Bake the Cheesecake in a Water Bath: Place the springform pan inside a larger roasting pan. Pour the boiling water carefully into the roasting pan around the cheesecake to create a water bath, avoiding splashing. Bake for 1 hour, then turn the oven off and crack the door open slightly with a wooden utensil to let the cheesecake continue baking gently as it cools for additional 1 hour. This method ensures a creamy texture without cracks.
  4. Cool and Chill: Remove the cheesecake from the oven after 2 hours total, run a butter knife around the edges to loosen it from the pan, and let cool completely at room temperature. Then cover with plastic wrap and refrigerate for at least 8 hours or overnight to set fully.
  5. Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened butter on high speed for 5-10 minutes until pale and fluffy. Add the cold cream cheese and mix on medium speed until combined. Gradually sift in the powdered sugar, mixing on low speed until incorporated, then increase to high speed and beat for 1-2 minutes until the frosting is light and fluffy. Transfer frosting to a piping bag fitted with a decorative tip, such as Wilton 1M.
  6. Assemble and Serve: Carefully release the chilled cheesecake from the springform pan and place it on a serving plate. Pipe decorative swirls of cream cheese frosting around the edges and optionally sprinkle Biscoff cookie crumbs over the frosting for added crunch and presentation. Serve immediately or store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Using multiple layers of tinfoil for the springform pan is essential to prevent water from leaking into the cheesecake while baking in a water bath.
  • Do not overmix the cheesecake batter once eggs are added to avoid incorporating excess air, which can cause cracks.
  • The water bath baking technique helps achieve a smooth, creamy cheesecake texture.
  • Allow the cheesecake to cool slowly in the oven with the door ajar to prevent sudden temperature changes that might crack the surface.
  • The frosting should be fluffy but not too soft; chilling it briefly if too soft will help with piping.
  • Leftover cheesecake should be refrigerated promptly and consumed within 4 days for best quality.

Find it online: https://yumrecipesfood.com/pumpkin-cheesecake-with-biscoff-crust-recipe/