Pumpkin Cheesecake with Biscoff Cookies

Discover cheesecake with a twist! Introducing the Pumpkin Cheesecake with Biscoff Cookie Crust. This decadent holiday dessert combines the velvety richness of cream cheese, the earthy notes of pure pumpkin, and the irresistible, buttery crunch of whole Biscoff cookies. This pumpkin cheesecake recipe is sure to be a crowd-pleaser at your Thanksgiving or holiday table! It will have the entire family asking for seconds!

Why Pumpkin + Biscoff Cheesecake?

Who here has had Biscoff cookies before?

Upon trying them for the first time, it's easy to eat an entire sleeve of them. Why? They are crisp, sweet, and have tons of warming spices that taste like the holidays.

So naturally pumpkin + biscoff is a match made in food heaven. I will be the first to admit that I have a cheesecake recipe obsession and LOVE to get creative with flavors and I was first inspired by my Caramel Pumpkin Cheesecake + Pecan Crust recipe. As you can see, when you search 'cheesecake' on Orchards + Sweet Tea you will find some of my all-time fave holiday cheesecakes, from Eggnog Cheesecake + Snickerdoodle Cookie Crust, Sweet Potato Caramel Cheesecake or this Creamy Spiced Orange Cheesecake. Plus, these Bakery-Style Biscoff Cookie Butter Cookies are the perfect sweet to indulge in right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea or as a slam dunk in your favorite glass of milk

Y'all let me tell you, this is SO special. This pumpkin cheesecake recipe tastes like the holidays, so be sure to have it this year on your dessert table. Adults and kids alike obsess over this cheesecake. Prepare to be captivated by the perfect balance of tangy, sweet, + buttery notes in every delightful bite. Of course, the filling is velvety, soft, fluffy, and light. Definitely melts-in-your-mouth. This fall/winter dessert recipe is sure to be a crowd-pleaser!

Ingredients in Pumpkin Cheesecake with Biscoff Cookies

Here are the ingredients you will need to have on hand to create this amazing pumpkin cheesecake recipe!

For the Biscoff Cookie Crust:

• Biscoff Cookies. The perfect sweet and crunchy base!
• Organic brown sugar. For sweetness,
• Cinnamon. Adds a nice warmth and flavor.
• Unsalted butter. For moisture and richness.

For the Pumpkin Cheesecake:

• Organic cream cheese: Provides creamy texture. This should be softened to room temperature so it blends up light and fluffy.
• Organic pumpkin puree: Adds flavor and moisture.
• Organic brown sugar: Imparts sweetness and depth.
• Organic all-purpose flour: Functions as a thickening agent.
• Vanilla extract: Enhances with aromatic essence.
• Organic eggs: For binding and structure. These should also be at room temperature for a smooth, lump-free cheesecake.
• Low-fat/full-fat sour cream: Adds creaminess and tang.
• Sea salt: Balances flavors.
• Ground cinnamon: Introduces warmth and aroma.
• Ground nutmeg: Provides spicy complexity.

Toppings:

• Whipped cream, store-bought or homemade
• Biscoff cookies, crumbled

SPECIAL TIPS FOR MAKING THE PERFECT CHEESECAKE.

AVOID THOSE LUMPS!

Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.

COMBINE CAREFULLY + SLOWLY.

Be sure to add in the eggs ONE AT A TIME and always keep the mixer’s speed on low to avoid over-mixing. A light mix always does the trick!

USE THE RIGHT PAN.

I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.

ALWAYS ADD A WATER BATH.

I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.

KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.

Yup, that’s right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That’s why it’s imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them out of it entirely.

DO THE WOBBLE, WOBBLE TEST!

When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don’t worry—while it cools, the trapped heat will continue to cook the center nicely.

COOL, COOL, AND COOL!

Lastly, be sure that your cheesecake is FULLY cooled before covered. This avoids condensation form forming and that not so great wetness that happens on the tops when covered before cooled.

Once fully cooled at room temperature, you’re free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

Why You’ll Love This Pumpkin + Biscoff Cookies Cheesecake

• The perfect marriage of creamy cheesecake + comforting biscoff cookie flavor
• The epitome of DELICIOUS.
• The ultimate pumpkin cheesecake recipe AKA the PERFECT holiday dessert!
• Perfect textural balance of smooth + crumbly layers.
• Make-ahead option for stress-free entertaining.
• A total crowd-pleasing dessert that will have everyone asking for seconds.
• Pure indulgence in every mouthwatering bite.

How to Make Pumpkin Cheesecake with Biscoff Cookies

To Make the Biscoff Cookie Crust:

• Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.

• Grind the biscoff cookies, until almost finely ground (it’s OK to leave a few medium chunks if you’re a lover of a little crunch!). Combine the cookies, cinnamon, brown sugar, and melted butter in a small bowl and mix with a spatula until well incorporated.

• Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).

• Bake the crust for about 5 minutes and then remove it from the oven and allow it to cool until you’re ready to use.

To Make the Filling:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.

• Next, add the pumpkin puree, vanilla extract, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything at low speed. Now, add the sour cream and spices and continue mixing until combined.

What Kind Of Pumpkin Should I Use?

When it comes to the pumpkin flavor, I use the canned pumpkin specifically for pumpkin puree, NOT pumpkin pie filling (I use the organic version from Libby's). Simply open the canned pumpkin, scoop out the required amount, mix it together well with the spices, heat everything in a saucepan together, let it cool, and wallah!

Can I Use Fresh Pumpkin Puree?

Certainly! You can use fresh pumpkin puree if you have it on hand for this pumpkin cheesecake recipe. Just make sure it's cooked and pureed before adding it. But I do love the ease of canned pumpkin and that it can be easily found all year round!

How to Make Your Own Pumpkin Puree

If you're thinking about making your own pumpkin puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:

• Step 1: Cut your pumpkins in half and scoop out the seeds. Be sure to save the seeds for another time because you can definitely use those!
• Step 2: Feel free to cube the pumpkins into medium-large chunks and then place them unto a baking sheet lined with parchment paper. NOTE: ensure that the skin of pumpkin are peeled off at this point.
• Step 3: Always season your pumpkin pieces (salt, black pepper, + smoked paprika) and lightly grease with olive oil until coated.
• Step 4: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until the edges are golden and they become super tender once tested with a fork or knife.
• Step 5: Using a food processor or blender, puree your pumpkin along with water or veggie stock, until smooth. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.

How To Make Your Own Whipped Cream

If you'd like to add an extra layer of deliciousness to this Pumpkin Cheesecake with Biscoff Cookies by dolloping a bit of whipped cream on top---no worries! While you do have the option of purchasing store-bought whipped cream, here's how you make your own easily in a stand-mixer:

• Chill your bowl. Before you begin, be sure to add the bowl of your mixer to the freezer for about 10 minutes so that it's greatly chilled. This helps the ingredients to whip faster and with best results. 
• Whip the ingredients. In the bowl of an electric mixer on medium-high speed, whip 2 cups of organic heavy cream and 1 teaspoon vanilla, using the whisk attachment for 4-5 minutes. At some point, fluffy peaks should begin to form. Stop mixing, scoop the whipped cream into a jar or sealed container and set aside in the refrigerator until ready to use. Voila! The perfect holiday dessert

How To Serve Pumpkin Cheesecake with Biscoff Cookies?

This pumpkin holiday dessert is a delicious masterpiece on its own, featuring creamy cheesecake, pumpkin bliss, and a buttery biscoff crust. So Slice it up and share the joy! You can enhance the experience by adding a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgence, drizzle it with caramel sauce or sprinkle some cinnamon!

Biscoff + Pumpkin Cheesecake Recipe Q + A's

Other Holiday Recipes You'll Love

If you're a fan of this amazing Pumpkin Cheesecake with Biscoff Cookie holiday dessert, check out these other holiday favorites!

• Cranberry Maple Roast Chicken
• Butternut Squash Sweet Potato Shepherd's Pie
• Vegan BBQ Wellington
• Brown Butter Pumpkin Cornbread
• Vegan Sweet Potato Crumble Bread

MADE OUR RECIPE(S)?

If you choose to make this Pumpkin Cheesecake with Biscoff Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Pumpkin Cheesecake with Biscoff Cookies

November 11, 2021 •

By Shanika

5 from 3 votes

Discover cheesecake with a twist! Introducing the Pumpkin Cheesecake with Biscoff Cookie Crust. This decadent dessert combines the velvety richness of cream cheese, the earthy notes of pure pumpkin, and the irresistible, buttery crunch of whole Biscoff cookies. This pumpkin dessert is sure to be a crowd-pleaser at your Thanksgiving or holiday table! It will have the entire family asking for seconds!

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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Ingredients

BISCOFF COOKIE CRUST:

• 12-14 Biscoff cookies
• 3 Tbsps organic brown sugar
• ½ teaspoon ground cinnamon
• 3 Tbsps unsalted butter, melted + more, if needed

PUMPKIN CHEESECAKE + FILLING:

• 16 ozs. organic cream cheese, softened at room temp. 
• 1 cup organic pumpkin puree (Canned version, not pie filling!)
• ¾ cup organic brown sugar
• 4 Tbsps organic all-purpose flour 
• 2 tsps vanilla extract
• 2 organic eggs, at room temp. 
• 3 Tbsps low-fat or full-fat sour cream
• ¼ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

TOPPINGS:

• Whipped cream, store-bought or homemade (See Notes!)
• Biscoff cookies, crumbled

Instructions

TO MAKE THE BISCOFF CRUST:

• Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
• Grind the biscoff cookies, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookies, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
• Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
• Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

TO MAKE THE FILLING:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
• Next, add the pumpkin puree, vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
• Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
• Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
• Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
• Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
• Once cheesecake has fully chilled, top with whipped cream, and crumbled Biscoff cookies. Slice and enjoy.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
• CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
• HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*

 

Nutrition

Calories: 307kcal | Carbohydrates: 43g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 539mg | Potassium: 294mg | Fiber: 1g | Sugar: 31g | Vitamin A: 5026IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1mg

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