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Pumpkin Spice Cheesecake
Yield: 12 servings
Move over pumpkin pie, pumpkin spice cheesecake is the new favorite Thanksgiving dessert. This cheesecake is made with a biscoff cookie crust, filled with a creamy pumpkin spice cheesecake filling, and topped with cream cheese whipped cream frosting. You will fall in love with this delicious cheesecake recipe!
Equipment
- 8-inch springform pan or cheesecake pan (3-inch depth) (you could also use a 9-inch pan - the baking time will be about 5 minutes less)
- Stand mixer fitted with a paddle and whisk attachment or electric hand mixer
Ingredients
Biscoff Cookie Crust
- 2 ½ cups biscoff cookie crumbs
- 3 tbsp light brown sugar
- ½ cup unsalted butter melted
- ¼ tsp salt
Pumpkin Spice Cheesecake Filling
- 24 oz cream cheese room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup all-purpose flour
- 15 oz pumpkin puree
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ¼ cup heavy cream
- 4 eggs room temperature
Cream Cheese Whipped Cream
- 4 oz cream cheese
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
Biscoff Cookie Crust
- Preheat oven to 350° F. Line the bottom of a springform pan or cheesecake pan with a parchment circle.
- In a mixing bowl, combine biscoff cookie crumbs, brown sugar, melted butter and salt. Mix together until well combined.
- Pour the biscoff cookie crumb mixture into the prepared springform/cheesecake pan and spread evenly. Use a flat-bottomed measuring cup or drinking glass to firmly press the crumbs into the bottom and up the sides of the pan.
- Bake the crust for 15 minutes in the oven. Remove from the oven and allow to cool while making the cheesecake filling.
Pumpkin Spice Cheesecake
- Turn the oven temperature down to 300° F.
- In the bowl of a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream together room temperature cream cheese, granulated sugar, brown sugar, and all-purpose flour until smooth and creamy.
- Add in pumpkin puree, vanilla extract, and pumpkin pie spice and mix on low until well combined.
- While mixing on low speed, drizzle in heavy cream.
- Continuing to mix on low speed, add in the room temperature eggs, one at a time, mixing in between each addition. Be sure to scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Wrap the springform/cheesecake pan in aluminum foil, on the bottom and up the sides. We are doing this because the cheesecake will bake in a water bath and we don't want the water to leak into the cheesecake. Be sure that the foil covers up the sides and will not allow water into the springform pan.
- Pour the cheesecake filling into the biscoff cookie crust and spread evenly with an offset spatula.
- Place the cheesecake pan in a larger baking pan and place in the oven. Pour approximately ½ inch of water in the larger baking pan around the cheesecake to create a water bath.
- Bake for 1 hour and 30 minutes, until the cheesecake appears set but also slightly jiggly in the middle.
- Turn the oven off and allow the cheesecake to sit in the closed oven for 30 minutes.
- After 30 minutes, open the oven door and allow the cheesecake to begin cooling in the oven for 30 minutes.
- After 30 minutes, remove the cheesecake from the oven and from the water bath and allow to cool to room temperature.
- Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
Cream Cheese Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric hand mixer, cream together cold cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle in heavy cream while mixing on low speed and continue to mix until combined.
- Turn the mixer to medium-high speed and whip until stiff peaks form.
Decorating the Pumpkin Spice Cheesecake
- To decorate the cheesecake as pictured, pipe the cream cheese whipped cream frosting along the outside edge using a Wilton 1M piping tip.
Notes
Pumpkin spice cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
There will likely be extra cream cheese whipped cream frosting left depending on how you choose to decorate the cheesecake. Serve additional cream cheese whipped cream with the cheesecake slices!
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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