Biscoff Pumpkin Cheesecake

Sharing is caring!

Biscoff Pumpkin Cheesecake is a rich and creamy fall-inspired dessert you can enjoy anytime. The pumpkin flavor is what really makes this dish stand out on any Thanksgiving table. Top the cake with fresh whipped cream and crumbled Biscoff cookie crumbs.

This pumpkin cheesecake recipe is the ultimate Thanksgiving dessert, for lovers of all things pumpkin and cookie butter, Speculoos, Biscoff… whatever you call those delicious cookies. While making cheesecake isn’t quick, it’s certainly worth it! Plus, this recipe is pretty much foolproof. You’ll have the best-tasting and most beautiful dessert at the holiday dessert table. If you’re a cheesecake lover, you don’t want to miss this special fall-flavored version.

Ingredients: 

The simple ingredients for this delicious cheesecake are easy to find at your local grocery store.

Crust: 

• Biscoff cookies: These speculoos cookies can be found in the cookie aisle. If you can’t find them there, you may need to order them online.
• Granulated sugar: A little sugar sweetens the crust.
• Unsalted butter: Melted butter makes this crust rich and flavorful.

Pumpkin Cheesecake Filling: 

• Cream cheese: Use room-temperature cream cheese for the filling.
• Pumpkin puree: Be sure to buy pure pumpkin puree, not pumpkin pie filling. 
• Sugar: White sugar helps sweeten the cake.
• Eggs: Allow your eggs to come to room temperature before mixing them in.
• Vanilla extract: Pure vanilla has the best flavor.  
• Cinnamon, cloves, ginger, nutmeg: You can use these individual spices or pumpkin pie spice if you have it.

How to make Biscoff Pumpkin Cheesecake : 

Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions. 

Preheat your oven to 425°F. Wrap the outer edge of a greased 9-inch springform cake pan in foil (to keep water from seeping in), and set aside.

Make the crust by combining the cookies, butter, and sugar in a food processor until you get fine crumbs.

Press the crust into the bottom of the pan.

Beat the cream cheese and sugar at a low speed with a stand mixer until well combined, scraping the sides of the bowl.

Stir in the pumpkin puree until well combined.

Add the eggs, one at a time.

Finally, add the vanilla extract and spices and stir to combine.

Scrape the cheesecake batter into the prepared crust and smooth the top.

Place the cheesecake pan in a larger baking dish or roasting pan and fill the outer dish with enough water to come part way up the cake pan.

Place the cheesecake and water bath into the oven. Bake until the center of the cheesecake looks set but still jiggles.

Turn off the oven, crack the door open to gradually lower the temperature, and let the cheesecake sit until slightly set. Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating. 

When you are ready to serve the cheesecake, remove it from the refrigerator, top it with whipped cream and extra Biscoff cookie pieces for decoration, slice, and enjoy! 

Tips for success: 

Here are a few tips for success and variations you can try to make this the best Biscoff pumpkin cheesecake you’ve ever had.

• This is a tall cheesecake and will fill most of the springform pan. If you bake it correctly, the texture is neither too dense nor airy but rather creamy.
• Don’t try to beat cold cream cheese. It must be room temperature, so either wait 30ish minutes or remove the foil wrapping and microwave for about 15 seconds on a plate. Cold cream cheese leads to lumps.
• Top with whipped cream and crumbled Biscoff cookie pieces. 
• Be sure to allow the cake to cool in the refrigerator for at least one to two hours before serving.

Can I make this Biscoff pumpkin cheesecake ahead of time? 

This Biscoff cheesecake is a great recipe to make in advance because it’s better the day after baking anyway. You need to allow plenty of time for cooling and chilling, so even baking up to 2 days in advance is just fine. Don’t add the whipped cream topping until just before serving.  

How to make the Biscoff crust 

Lotus Biscoff cookies are the perfect crust for this cheesecake. It’s crumbly and tastes like you’re eating cookies with your creamy cheesecake. Luckily, making your own homemade crust is super simple too!

1. Start by blending the cookies in a food processor.  
2. Add the butter and sugar and pulse a few times until the mixture resembles coarse sand.  
3. Pour the cookies into the prepared pan and press it down using your fingers and then with the bottom of a measuring cup to smooth and flatten it out. Try to make it as even as possible.  
4. There’s no need to bake this crust before adding the cheesecake mixture, unlike with a traditional pie crust.

And that’s it! Homemade pie crust.

How to serve  

Serve this pumpkin cheesecake at your Thanksgiving or Christmas dinner with other delicious desserts like pumpkin whoopie pies, soft vegan peanut butter cookies, pumpkin challah bread pudding, pumpkin flan, and pumpkin spice mocha protein smoothie. 

How to store:

Refrigerate: Store leftover pumpkin cheesecake tightly wrapped with plastic wrap or in an airtight container for up to 5 days in the refrigerator.

Freeze: You can freeze individual slices or the whole cheesecake covered with plastic wrap and aluminum foil for up to 3 months.

When you’re ready to eat the frozen cake, remove it from the freezer and set it in the refrigerator for a couple of hours up to overnight to thaw.  

FAQs: 

How many Biscoff cookies do I need to make the crust? 

You’ll need 8 ounces of cookies to make the crust.  

What size and shape pan should I use to make pumpkin cheesecake? 

Use a large 11 or 12-inch round cake pan, deep pie dish, spring form pan, or rectangular baking pan to make this cheesecake. The cheesecake filling needs space to go up the sides of the pan.  

How can I prevent cracks in my cheesecake? 

There are a couple of reasons cracks appear in cheesecake. It’s cooled too quickly, it’s overbaked, or it’s moved too roughly before it’s set. One of the best things you can do let the cheesecake cool in the oven for about 30 minutes before removing it to finish cooling it on the counter. This will allow the cake to cool gradually and help prevent cracks.

Of course, even if your cheesecake cracks, you shouldn’t fret. That’s what a whipped cream topping is for, darlings!

Other Delicious Pumpkin-Inspired Fall Desserts  

If you just can’t get enough pumpkin, try some of these delicious recipes:

• small batch vegan pumpkin muffins
• air fryer pumpkin beignets
• pumpkin pecan pralines
• pumpkin chai ice cream
• pumpkin chai tiramisu – a family favorite no-coffee tiramisu recipe!

Happy baking, lovelies!