Irresistible Pumpkin Cheesecake
Add Preferred SourcePumpkin cheesecake is the perfect blend of fall flavors and creamy cheesecake goodness. With a spiced cookie crust and rich pumpkin filling, this dessert will be the star attraction at your next gathering. Whether you’re hosting a holiday dinner or just want to treat yourself, this recipe will help you create a dessert that’s as impressive as it is delicious. You’ll love how the caramel sauce and crushed Biscoff cookies add a delicious finishing touch. Get ready to enjoy a slice of pumpkin-infused cheesecake that everyone will rave about.
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Nothing screams fall more than pumpkin cheesecake! It’s a delicious twist on a traditional pie and makes for a showstopping centerpiece. It’s now one of my most requested desserts when I have gatherings, and trust me, there’s never a slice left. It’s got Halloween, Thanksgiving, Christmas, or Fall written all over it, as it’s an instant crowd-pleaser, and you can make it the day before, so it’s perfect for meal prep.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Cheesecake with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
A good baked cheesecake is always worth the effort in my opinion, and I’ve made it as easy as possible if you follow my instructions below.
Preheat and Prepare the Pan
Preheat your oven to 390°F (200°C). Line the outside of a 9-inch springform pan with a large sheet of aluminum foil or parchment paper, making sure it reaches up and over the sides to keep water out.
Make the Crust
Crush the Biscoff cookies (or any other spiced cookies) in a food processor until they’re sandy. Mix the crushed cookies with melted butter until they’re thoroughly combined.
Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for about 10 minutes.
Tip: Let the crust cool for a few minutes before adding the cheesecake mixture. This helps create a firm base.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Prepare the Cheesecake Filling
Lower the oven temperature to 230°F (110°C) and get a pot of water boiling. In a large bowl, use an electric mixer to blend the cream cheese, pumpkin puree, and brown sugar until everything is fully mixed.
Add the eggs one at a time, mixing well after each one. Then, add the flour and mix just until it’s combined.
Remember to scrape the sides of your bowl occasionally to incorporate all ingredients.
Bake the Cheesecake
Pour the cream cheese mixture over the cooled crust. Place the springform pan in a large baking tray and carefully pour the boiling water into the tray so the pan sits in the water. Bake for 90 minutes.
Turn off the oven, open the oven door slightly, and use a wooden spoon to keep it open. Let the cheesecake cool completely in the oven.
Tip: Cooling the cheesecake in the oven with the door slightly open helps prevent cracks on the surface.
Chill and Decorate
Once the cheesecake has cooled, move it to the refrigerator and let it chill for at least 4 hours, preferably overnight.
When you’re ready to serve, decorate the cheesecake with caramel sauce, crushed Biscoff cookies, and, if you like, a bit of whipping cream and white chocolate chips.
Enjoy your cheesecake; now all you need to figure out is where you’re going to hide a second slice for you!
Recipe Notes and Expert Tips
- Choosing the Right Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. The latter has added sugars and spices that can alter the taste and texture of your cheesecake.
- Softening the Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps. You can leave it out at room temperature for about an hour or microwave it for 15-20 seconds.
- Preventing Cracks: To avoid cracks in your cheesecake, bake it in a water bath and cool it gradually by leaving the oven door slightly open after baking; I use a wooden spoon to prop the door open.
- Crust Tips: Press the crust mixture firmly into the pan to create a solid base. Allow the crust to cool for a few minutes before adding the filling.
- Decoration: Get creative with your decorations! Drizzle caramel sauce, sprinkle crushed Biscoff cookies, and add optional whipping cream or white chocolate chips for an extra touch.
- Chilling Time: For the best texture, chill your cheesecake for at least 4 hours or overnight. This helps it set properly and enhances the flavor.
- Serving: For clean slices, use a sharp knife and wipe it clean between cuts. This will keep the slices looking neat and professional.
How to Store Leftover Pumpkin Cheesecake
It’s rare that there will be any leftover pumpkin cheesecake, but if you do find yourself with any, here’s how to store it.
To keep your pumpkin cheesecake fresh, cover any leftovers tightly with plastic wrap or place them in an airtight container and store them in the refrigerator for up to five days.
You can also freeze the cheesecake. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag. It will keep well for up to two months.
When you’re ready for more, just thaw a slice in the refrigerator overnight, then let it sit at room temperature for 15-20 minutes before you serve it.
More Pumpkin Recipes For You To Try
- Pumpkin Chocolate Bars
- Easy Pumpkin Roll
- Pumpkin Pie
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Spiced Muffins
Ingredients
For the Cheesecake Crust
- 3 cups Biscoff cookie or other spiced cookies
- ⅓ cup butter melted
For the Cheesecake
- 3 ½ cups cream cheese softened
- 1 ¾ cups pumpkin puree
- 1 cup brown sugar
- 5 large eggs
- ⅓ cup all-purpose flour
For the Decoration
- ¼ cup caramel sauce
- ¼ cup Biscoff cookies crushed
- Whipping cream optional
- White chocolate chips optional
Instructions
- Preheat the oven to 390/200ºC. Line the outside of a 9-inch springform pan with a big sheet of aluminum foil and close it up, bring the foil to the upper side of the pan to prevent the water from entering.
- Crush the biscoff cookies in a food processor until sandy, then add the melted butter and mix until thoroughly combined. Transfer the crumb mixture to the pan and press down firmly to make the crust. Bake for 10 minutes.3 cups Biscoff cookie, ⅓ cup butter
- Lower the oven temperature to 230F 110ºC and bring a pot of water to boil. In a big bowl, using an electric mixer, mix the cream cheese, pumpkin puree, and brown sugar until fully combined. Add the eggs one at a time and continue to mix, then add the flour and mix until just combined.3 ½ cups cream cheese, 1 ¾ cups pumpkin puree, 1 cup brown sugar, 5 large eggs, ⅓ cup all-purpose flour
- Remove the crust from the oven and allow to cool for a few minutes. Once cool, add the cream cheese mixture to the crust. Place the pan in a large baking tray and add the boiling water so it's sitting in water. Bake for 90 minutes; turn the oven off, open the oven door slightly, and prise it open with a wooden spoon. Let the cheesecake cool completely there. Transfer to the refrigerator for at least 4 hours but preferably overnight.
- When ready to serve, decorate the cake with caramel sauce, crushed Biscoff cookies, icing or cream, and white chocolate chips. Serve and enjoy!¼ cup caramel sauce, ¼ cup Biscoff cookies, Whipping cream, White chocolate chips
Notes
- Choosing the Right Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. The latter has added sugars and spices that can alter the taste and texture of your cheesecake.
- Softening the Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps. You can leave it out at room temperature for about an hour or microwave it for 15-20 seconds.
- Preventing Cracks: To avoid cracks in your cheesecake, bake it in a water bath and cool it gradually by leaving the oven door slightly open after baking; I use a wooden spoon to prop the door open.
- Crust Tips: Press the crust mixture firmly into the pan to create a solid base. Allow the crust to cool for a few minutes before adding the filling.
- Decoration: Get creative with your decorations! Drizzle caramel sauce, sprinkle crushed Biscoff cookies, and add optional whipping cream or white chocolate chips for an extra touch.
- Chilling Time: For the best texture, chill your cheesecake for at least 4 hours or overnight. This helps it set properly and enhances the flavor.
- Serving: For clean slices, use a sharp knife and wipe it clean between cuts. This will keep the slices looking neat and professional.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
