Velvety Pumpkin Cheesecake With a Biscoff Cookie Crust

The Biscoff crust on this pumpkin cheesecake makes this dessert extra decadent!

A buttery Biscoff cookie crust and a velvety, creamy pumpkin filling—this rich and festive pumpkin cheesecake is this season’s sweetest treat!

Baker Madison Reid shared her recipe for pumpkin cheesecake with a Biscoff crust. She thinks this recipe is “a total upgrade from pumpkin pie” (we agree)! Instead of the usual graham crackers, this cheesecake uses crushed Biscoff cookies as a crust.

Baking your cheesecake in a water bath will help to keep the cracks away. Fill a roasting pan with a small amount water and place your cheesecake inside.

Slow and steady wins this cake—turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour after baking.

Finish it off with a dollop of fresh whipped cream and caramel sauce.

Find the full recipe and all of Madi’s notes on her website.

Pumpkin Cheesecake Recipe

By Madison Reid

Total Time: 10 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Rest & Chill Time: 9 hours
Servings: 12

INGREDIENTS

Crust

• 1 package Biscoff cookies 7.65 ounces
• 1/4 cup brown sugar
• 6 tbsp melted butter

Cheesecake

• 32 ounces cream cheese
• 1 1/2 cups granulated sugar
• 15 ounces pumpkin puree
• 1/4 cup sour cream
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

METHOD

1. Preheat your oven to 350 degrees
2. Prepare a 9 inch springform pan with non stick spray and parchment paper lining the bottom
3. Wrap the outside bottom of the springform pan in tinfoil so that no water seeps through from the water bath.
4. In a hand food processor or chopper, chop up the Biscoff cookies
5. Add the brown sugar and melted butter, pulse until it is the consistency of wet sand.
6. Press the crust into the bottom of the prepared springform pan
7. Mix the cheesecake batter, make sure that your cream cheese is softened.
8. In a standing mixer, add cream cheese and sugar. Whip until combined and smooth.
9. Add the pumpkin puree and mix until fully combined.
10. Add the sour cream and whip it all again. You should want your cream cheese batter very smooth.
11. Add the eggs, vanilla, cinnamon and pumpkin spice puree. Mix until everything is combined and smooth.
12. Pour the batter onto the prepared crust.
13. Take a large cake pan, I use an 11″ round cake bath for my water bath.
14. Fill the cake pan about 1/2 full of hot water, and place the water bath in the hot oven.
15. Carefully place the unbaked cheesecake in the center of the water bath.
16. Close the oven and bake for 60 minutes.
17. Once the timer goes off, turn the oven off and leave the cheesecake in. Prop the oven door open very slightly and let the cheesecake sit in the hot oven as it cools down for 1 hour.
18. After 1 hour, remove the cheesecake and let it sit at room temperature for 30 minutes to 1 hour.
19. Cover the cheesecake and place it in the fridge for at least 7 hours to set and chill.
20. Serve with whipped cream and caramel sauce.

Nutrition

Calories: 473kcal Carbohydrates: 37g Protein: 7g Fat: 34g Saturated Fat: 20g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 0.2g Cholesterol: 149mg Sodium: 308mg Potassium: 210mg Fiber: 1g Sugar: 34g Vitamin A: 6815IU Vitamin C: 2mg Calcium: 104mg Iron: 1mg

Find more from Madi on Instagram, @_mrs.madi_, or on her website, mrsmadi.com.