The classic pumpkin cheesecake is now elevated with a buttery Biscoff cookie crust. Each bite is a harmonious blend of flavors: smooth pumpkin filling, warm pumpkin spice, and the irresistible crunch of caramelized Biscoff.

Pumpkin Cheesecake FAQs
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I use a different type of cookie for the crust?
While Biscoff cookies are a perfect pairing for this pumpkin cheesecake, you can experiment with other cookies like a traditional graham cracker crust I used in my lemon cheesecake recipe or Oreo crust from my raspberry white chocolate cheesecake. Both of those crust flavors would be fantastic with pumpkin cheesecake.
Can I substitute the pumpkin puree with canned pumpkin pie filling?
I do not recommend doing pumpkin pie filling instead of pumpkin puree. While you probably could use canned pumpkin pie filling, it’s generally recommended to use pure pumpkin puree for a more authentic flavor.
Does it matter what pumpkin puree brand I use?
I personally recommend to use Libby’s Pumpkin Puree and here’s why:
While different brands of pumpkin puree might not have a drastic impact on your baked goods, there are a few reasons why it might matter:
- Sugar Content: Some brands might add more sugar to their pumpkin puree, which could affect the sweetness of your final product.
- Moisture Content: Variations in moisture content can impact the texture of your baked goods.
- Pumpkin Variety: Different brands might use different varieties of pumpkins, which could lead to slight differences in flavor and texture.
How to make amazing cheesecake
A few tips I’ve learned along the way to create perfect cheesecake:
- Springform pan: Springform pans create a nice even bake and releases perfectly from the edges of the cheesecake. I love the quality of this brand, but this one is cost friendly and will also do the job well!
- Room temperature ingredients: Cheesecake batter mixes up SO much better when all of the ingredients are added at room temperature. If you’ve forgotten to set it out on the counter beforehand and are in a rush, put the eggs in a bowl of warm water and put the cream cheese in the microwave for just enough time to soften. Don’t skip this little step.
- Not over mixing: Once you’ve added the eggs to the cheesecake mixture, the key is to NOT over mix to prevent any air bubbles from getting into the cheesecake.
- Water bath: A water bath isn’t necessary, but it will almost guarantee that you won’t get any cracks in your cheesecake. A large roasting pan makes a great water bath. You wrap the bottom of the cheesecake in a thick layer of aluminum foil, stick it in the roasting pan, and have the water line come about 1/3 – 1/2 way up the pan. Allows for a nice slow, even bake that prevents cheesecake from cracking. I’ve even done a water bath in a large baking pan or in a large cast iron pan – anything oven safe that will fit your cheesecake pan!
- Long cooling time: Another factor that can help prevent a cheesecake from cracking is avoiding any sudden changes in temperature. When the cheesecake is done baking, typically around 75 minutes, I turn off the oven and keep the oven door CLOSED. Then after 30-60 minutes, I crack the oven door open and let it sit in there for another few hours before transferring it to the fridge. Don’t rush perfection!
- Whipped cream tips: If you’re making the cheesecake ahead of time, whether storing in the fridge or freezer, I recommend applying the whipped cream fresh. You can apply a generous amount over the entire thing, or let people serve themselves with this fun canister. I got it a few years ago and we are obsessed. Homemade whipped cream without all the additives but still with the fun airy canister effect. You need these nitrogen cartriges to go with it, so don’t forget those! You can also use whip it stabilizer when making homemade whipped cream, as it will help keep the whipped cream stabilized for much longer.
Make ahead and storing tip
This cheesecake is easy to make in advance and store! Spread out the steps and make ahead to limit the work right before an event. I just recommend piping the whipped cream fresh.
– The crust can be made a few days in advance.
– The whole thing can be made up to a couple days in advance.
FREEZE: You can also freeze the whole cheesecake, or wrap slices individually in plastic wrap to make it easy to thaw single servings. If you freeze it, transfer it to the fridge the night before to slowly thaw.
REFRIGERATE: You can keep the cheesecake refrigerated for up to 4-5 days.
A Perfect Pair: Pumpkin Cheesecake and Pumpkin Cheesecake Macarons
Imagine this: a decadent slice of creamy pumpkin cheesecake with a crunchy Biscoff crust, paired with delicate pumpkin cheesecake macarons featured in these photos. It’s a match made in autumn heaven.
The rich, velvety texture of the cheesecake complements the airy, light macarons. The sweet pumpkin flavor, balanced with a hint of spice, is consistent in both treats, creating a harmonious culinary experience. Whether you’re hosting a fall gathering or simply indulging in a personal treat, this pairing is sure to impress.
More cheesecake recipes you’ll love…
- Key Lime Pie
- White Chocolate Raspberry Truffle Cheesecake
- Thin Mint Cheesecake Pie
- Biscoff Cookie Butter Swirl Cheesecake
- Best Classic Cheesecake
Pumpkin Cheesecake
Ingredients
Biscoff Crust
- 250 grams (30) Lotus Biscoff cookies
- ⅓ cup melted butter
Pumpkin Cheesecake
- 32 oz cream cheese (I prefer full fat, not neufchatel)
- 215 grams (1 cup) brown sugar
- 100 grams (1/2 cup) white sugar
- 1 tbsp vanilla extract
- 2 tbsp all purpose flour (or corn starch)
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 oz (1/4 cup) sour cream
- 15 oz Libby's pumpkin puree
- 3 large eggs
- 1 egg yolk
Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- ½ tsp vanilla extract
- 1 package or 2 tsp whip it stabilizer *optional
Instructions
Crust
- In a food processor, blend Biscoff cookies (or mash in a plastic bag) until blended into fine crumbs. Add melted butter. Mix until evenly blended.
- Press into the bottom of a 9″ springform pan greased with nonstick spray. Bake for about 8-10 minutes. Set aside.
Cheesecake
- Gather the cold ingredients and bring to room temperature.
- Using a stand mixer with the paddle attachment or large bowl and hand mixer, mix together the softened cream cheese and both sugars until smooth and light, about 1 minute. Add flour, cinnamon, pumpkin spice, and vanilla. Mix again until combined.
- Add sour cream and pumpkin puree. Stir again on low speed until just combined.
- Then one at a time, add the 3 eggs + 1 extra yolk. Once it's combined, stop the mixer immediately. You do NOT want to over mix this. Over mixing can cause cracking and air bubbles.
- To do the water bath, wrap the bottom of the pan in aluminum foil to prevent water from leaking in. Gently tap the pan to remove any air bubbles, then gently set the springform pan in the water bath. The waterline should not be taller than the aluminum foil.(The water bath is optional. I like the even bake that it provides, and it primarily prevents cracking. However, with this recipe if you do experience cracking, one trick is to just cover the top with whipped cream generously like a cream pie. No one will know!)
- Pour batter into prepared crust. Bake for about 75 minutes until the edges of the cheesecake are set and the center is just slightly jiggly. Add more time if needed. Turn off the oven and crack the oven door to allow the cheesecake to cool slowly for a one hour. (This slow cool process also helps prevent cracking!) Then remove and chill in the fridge for at least 4 hours.
Whipped Cream
- To make the whipped cream, beat together cold whipping cream, powdered sugar, vanilla, and optional stabilizer (just helps the whipped cream stay set longer). You could top the cheesecake with swirls, spread on the entire top like a meringue pie, or serve on the side.
- Tip: Put your beaters and bowl in the freezer prior to mixing to get it really cold. It helps the whip cream form stiff peaks nicely.
- Optional: Dust the top of the cheesecake and whipped cream with a little more cinnamon or biscoff crumbs.
- Cheesecake will last well for a few days. You can also freeze whole or as slices for a few months. Enjoy!
Notes
-
Crush up the graham crackers using a food processor or place in a ziplock bag and crush with a rolling pin. Add sugar and melted butter and mix until combined.
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Press the crust into a 9″ springform pan, working the crumbs about half way up the side. (Pressing the crust in using a measuring cup is really handy!)
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Bake for 10 minutes. Remove from oven and set aside to cool.
Where do you find whip it stabilizer?
Good question. I’ve had the best luck finding it on Amazon. It’s linked earlier in the post.I’ll link it here as well for you!
In the recipe, it tells you to add the heavy cream with the cream cheese, etc. However, in the list of ingredients for the actual cheesecake, I do not see heavy cream listed.
You are correct! No heavy cream in this recipe. I use it commonly in other cheesecake recipes so I think that step got incorrectly copied.Thank you! just changed!
Made this for Thanksgiving and it was so incredibly good!! The steps were super clear and I didn’t feel like it was very complicated at all. And that biscoff crust with it was fantastic! Thank you, Lori! I will absolutely be making this again!
Oh you’re so kind. Thank you for taking the time to comment!