MALLORY’S PIE SHOP is back with another one, and love, this might be my favorite pie of the season so far! If pumpkin pie and cheesecake had a beautiful love child, it would be THIS Pumpkin Cheesecake. I’m not exaggerating. This is a fun mix up on the classic pumpkin pie we all know and love, and it is absolutely FANTASTIC. It has all the cozy, warm spice of your favorite Thanksgiving pie, but in a thick, rich, ultra creamy cheesecake that melts in your mouth.
And we are not stopping at a regular graham cracker crust. Oh no. This pumpkin cheesecake sits on a buttery, caramelized Biscoff cookie crust that tastes like cinnamon and brown sugar in the BEST way. Then it gets topped with a cloud of homemade vanilla whipped cream and a drizzle of salted caramel. Every bite is creamy, spiced, sweet, and a little salty. It is SO decadent.
This is the perfect addition to your Thanksgiving spread, Friendsgiving, or honestly any fall gathering where you want people asking for the recipe. Cheesecake might sound intimidating, but I promise this one is so doable. I’ll walk you through every step, including my water bath and slow cooling method that gives you a smooth, crack free top every time. Plus it needs to chill for hours anyway, which makes it the PERFECT make ahead holiday dessert.
P.S. Use pumpkin puree, NOT pumpkin pie filling! Pumpkin pie filling is already sweetened and spiced, and it will throw off the whole cheesecake. Grab the can that just says 100% pure pumpkin.
Ingredients Needed
- Biscoff Cookies: The star of this crust! They crush into fine crumbs with warm notes of cinnamon, brown sugar, and caramel. They make the base of this pumpkin cheesecake taste extra cozy and special.
- Unsalted Butter: Melted butter binds the cookie crumbs together so you can press them firmly into the pan. It adds rich, buttery flavor and helps the crust bake up crisp. Using unsalted lets you control the saltiness, especially with salted caramel on top.
- Light Brown Sugar: Used in both the crust and the filling. It adds a deep, molasses like sweetness that pairs perfectly with pumpkin and warm spices. It also keeps the filling moist and tender.
- Cream Cheese: The backbone of any great cheesecake. It needs to be fully softened to room temperature so it beats up silky smooth with zero lumps. Full fat cream cheese gives you that rich, dense, creamy texture.
- Sour Cream: Adds a gentle tang that keeps the cheesecake from tasting too heavy. It also makes the filling extra creamy and helps prevent cracking. Just a quarter cup makes a big difference.
- Vanilla Bean Paste: Rounds out all the flavors with warm, rich vanilla. It goes in both the filling and the whipped cream. Vanilla extract works perfectly too.
- Pumpkin Puree: Brings that classic pumpkin pie flavor and gorgeous orange color. It makes the filling velvety and moist. Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
- Ground Cinnamon: Adds warm, cozy flavor that pairs perfectly with the pumpkin. It also ties right into the cinnamon notes in the Biscoff crust.
- Pumpkin Pie Spice: This little blend of cinnamon, ginger, nutmeg, and cloves is what makes it taste like Thanksgiving. It gives the cheesecake that unmistakable pumpkin pie flavor.
- Eggs: Room temperature eggs bind the filling and help it set into that smooth, creamy texture. Adding them one at a time keeps the batter silky without overmixing.
- Heavy Whipping Cream: Whipped into a fluffy homemade topping that’s light and airy against the rich cheesecake. Keep it cold so it whips up quickly.
- Powdered Sugar: Sweetens the whipped cream without any grittiness and helps it hold its shape. Just enough to make it taste like a dream.
- Salted Caramel: The sweet and salty finishing touch! A little drizzle over the whipped cream makes every slice look and taste AMAZING. Store bought works great, or grab my homemade salted caramel sauce.
Substitutions and Modifications
- Crust: Swap the Biscoff cookies for graham crackers or gingersnaps.
- Butter: Only have salted butter? Use it and the crust will just be a touch saltier.
- Spices: No pumpkin pie spice? Use 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a pinch of cloves.
- Sweetener: Use dark brown sugar for an even deeper, more caramel like flavor.
- Topping: Skip the caramel and finish with crushed Biscoff cookies or toasted pecans instead.
- Make it mini: Bake in a lined muffin tin for individual pumpkin cheesecake bites (about 20 to 25 minutes).
Why You’ll Love This Pumpkin Cheesecake
- It’s the BEST of pumpkin pie and cheesecake combined in one creamy, decadent dessert.
- The Biscoff cookie crust adds the most AMAZING cinnamon caramel flavor.
- It’s a make ahead dessert, which makes it perfect for Thanksgiving.
Equipment Needed
- Food Processor or Blender: Crushes the Biscoff cookies and mixes the crust together in seconds.
- 9 Inch Springform Pan: Lets you release the cheesecake cleanly without flipping it out of the pan.
- Aluminum Foil: Wraps the base of the springform pan to keep water out during the water bath.
- Large Roasting Pan: Holds the hot water bath that helps the cheesecake bake evenly without cracking.
- Stand Mixer with Paddle and Whisk Attachments: The paddle beats the filling smooth and the whisk whips the cream into fluffy peaks.
- Rubber Spatula: Scrapes down the sides of the bowl so every bit of the filling gets fully mixed.
Pumpkin Cheesecake with Biscoff Crust
Ingredients
Biscoff Crust
- 2 cups (473.18 g) crushed Biscoff cookies
- 4 tbsp (56 g) salted butter melted
- 2 tbsp (24 g) light brown sugar
Pumpkin Cheesecake Filling
- 24 oz (680.39 g) cream cheese softened to room temperature
- 1 cup (220 g) light brown sugar
- ¼ cup (57.5 g) sour cream
- 1 tbsp (15 g) vanilla bean paste or vanilla extract
- 15 oz (425.24 g) 1 can pumpkin puree
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) pumpkin pie spice
- 4 (4) large eggs room temperature
Whipped Cream Topping
- 1 cup (238 g) heavy whipping cream cold
- ¼ cup (30 g) powdered sugar
- 1 tsp (5 g) vanilla extract or vanilla bean paste
- ¼ cup (59.15 g) salted caramel store bought or homemade
Instructions
- Make the crust. Preheat your oven to 325°F. Add the Biscoff cookies, melted butter, and brown sugar to a food processor or blender and blend until it looks like wet sand.
- Press it into the pan. Line or grease a 9 inch springform pan. Press the crumbs firmly into the bottom and up the sides.
- Bake the crust. Bake for 10 minutes, then set it aside while you make the filling.
- Beat the cream cheese. In a stand mixer with the paddle attachment, beat the softened cream cheese for 2 minutes until light and fluffy.
- Add the flavor. Add the sour cream, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and vanilla. Beat until completely smooth.
- Add the eggs. Add the eggs one at a time, mixing on low after each until just combined. Scrape down the sides and bottom of the bowl so EVERYTHING gets incorporated. Don’t overmix here, or you’ll whip in air that can cause cracks.
- Wrap the pan. Wrap the outside base of the springform pan in aluminum foil so it’s completely secure and water can’t sneak in.
- Fill and set up the water bath. Pour the filling over the crust and smooth the top. Set the pan in a large roasting pan and fill it with hot water about halfway up the sides of the springform pan.
- Bake. Bake at 325°F for 55 to 65 minutes, until the edges are set and the center is still slightly jiggly.
- Cool slowly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cool is the secret to a crack free top!
- Finish cooling. Remove it from the water bath and foil and let it cool at room temperature for 1 hour.
- Chill. Refrigerate for at least 4 hours, or overnight for the best texture.
- Make the whipped cream. When you’re ready to serve, whip the cold heavy cream, powdered sugar, and vanilla in a stand mixer with the whisk attachment on medium high speed until light and fluffy.
- Top and enjoy! Release the cheesecake from the pan, top it with the whipped cream, and drizzle with salted caramel. Slice it up and ENJOY, love!
How to Store Pumpkin Cheesecake
- Counter: Because of the dairy, don’t leave it out longer than 2 hours.
- Fridge: Cover and store for up to 5 days. Add whipped cream right before serving for the best look.
- Freezer: Freeze without the whipped cream topping, tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge.
Tips and Tricks
- Let your cream cheese and eggs come fully to room temperature for the smoothest, lump free filling.
- Mix on low once the eggs go in. Too much air leads to cracks.
- Don’t skip the water bath and slow oven cool. They keep the cheesecake creamy and crack free.
- For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
Frequently Asked Questions
Why did my pumpkin cheesecake crack?
Cracks usually come from overmixing after adding the eggs, overbaking, or cooling too quickly. Mix gently, pull it while the center still jiggles, and let it cool slowly in the oven with the door cracked.
Do I really need a water bath?
I highly recommend it! The water bath keeps the oven humid and the heat gentle, so your cheesecake bakes evenly and stays creamy and smooth.
Can I use pumpkin pie filling instead of pumpkin puree?
No! Pumpkin pie filling is already sweetened and spiced, so it will make your cheesecake too sweet and throw off the flavor. Stick with 100% pure pumpkin puree.
How do I know when my cheesecake is done?
The edges should look set and the center should still have a slight wobble when you gently shake the pan. It will keep setting as it cools and chills.
Can I make pumpkin cheesecake ahead of time?
YES! It’s even better made a day ahead. Bake it, chill it overnight, and add the whipped cream and caramel right before serving.
Can I make this without a springform pan?
You can bake it in a deep 9 inch pie dish and serve it straight from the dish. It just won’t have the tall, clean sides.
Can I use a graham cracker crust instead?
Absolutely! Graham crackers or gingersnaps both work great, but the Biscoff crust is what makes this one extra special.
Do you LOVE Cheesecake?! Check out MORE of my Favs:
Salted Caramel Pretzel Cheesecake Dip (Easy Fall Dessert)
Brown Butter Chocolate Chip Cookie Cheesecake Recipe
Let’s Bake Together!
I hope this Pumpkin Cheesecake earns a permanent spot on your Thanksgiving table! It’s creamy, cozy, and the perfect way to bring a little something new to your classic pumpkin pie lineup. Stay tuned, because MALLORY’S PIE SHOP has SO many more pies coming your way this season. If you make this recipe, I would LOVE to see it! Tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on. Happy baking, love! 🎃🍰
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