Oh, fall! When the leaves start to turn those gorgeous shades of amber and crimson, I just want to curl up with something warm, comforting, and utterly delicious. And what’s more comforting than a creamy slice of cheesecake? But this isn’t just any cheesecake, my friends. We’re talking about my absolute favorite Pumpkin Cheesecake with Biscoff Cookies! Imagine the creamiest, dreamiest pumpkin cheesecake you’ve ever had, but with a ridiculously good crust made from those amazing spiced Biscoff cookies. Seriously, it’s a match made in dessert heaven, straight from my kitchen to yours!

Why You’ll Love This Pumpkin Cheesecake With Biscoff Cookies

This cheesecake is a total winner for so many reasons! Firstly, that flavor combination of creamy pumpkin and spiced Biscoff cookies is just out of this world. You’ll absolutely love how they just melt together. Plus, it’s surprisingly easy to whip up, perfect for when you want to impress without the stress. Bring it to any get-together, and trust me, it’ll be the star of the show! It’s got those cozy fall vibes everyone adores, but it’s truly delicious any time of year. And the way it looks? That Biscoff topping makes it a real stunner!

Ingredients for the Perfect Pumpkin Cheesecake With Biscoff Cookies

Okay, gathering your goodies is half the fun! For this dreamy Pumpkin Cheesecake With Biscoff Cookies, you’ll want to have these on hand. We’re keeping it pretty straightforward, which is part of why I love it so much.

For that irresistible crust and topping, grab:

1 1/2 cups Biscoff cookie crumbs (I like to pulse mine in the food processor for a nice fine texture!)
1/4 cup unsalted butter, all melted and ready to go
1/2 cup crushed Biscoff cookies, just for sprinkling on top before serving

And for the star of the show, the creamy pumpkin filling:

2 (8-ounce!) packages of cream cheese, make sure they’re softened – this is super important for a smooth cheesecake!
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice (or your favorite blend!)
1/2 cup pumpkin puree (the canned stuff is perfect here, just make sure it’s puree, not pie filling!)
1/2 cup heavy cream

Crafting Your Pumpkin Cheesecake With Biscoff Cookies: Step-by-Step

Alright, let’s get down to the delicious business of making this Pumpkin Cheesecake With Biscoff Cookies! Follow along with me, and you’ll have a showstopper dessert in no time. I love how straightforward this recipe is, it’s perfect even if you’re a beginner!

First things first, let’s get that oven ready. Preheat it to a nice and even 350°F (175°C). While that’s heating up, we’ll tackle the crust.
In a medium bowl, toss together those 1 1/2 cups of Biscoff cookie crumbs with the 1/4 cup of melted butter. Give it a good stir so all those crumbs are nice and coated.
Now, press this buttery crumb mixture into the bottom of a 9-inch springform pan. Really pack it down firmly to create a solid base – I like to use the bottom of a glass or measuring cup for this, it works like a charm!
Pop that crust into the preheated oven and let it bake for about 8 to 10 minutes. This just helps it set up and get a little toasty. Once it’s done, take it out and let it cool while we make the filling.
Now for that luscious filling! In a large bowl, beat together your softened cream cheese and the granulated sugar. Make sure you beat them until they’re super smooth and creamy – no lumps allowed! This is where using room-temperature cream cheese really pays off.
Next, add in those 2 large eggs, but do it one at a time, beating well after each addition. Then, stir in the vanilla extract and that wonderful pumpkin pie spice.
Now it’s time for the stars of our filling: the pumpkin puree and heavy cream. Add them in and mix everything until it’s just combined. Don’t overmix this part; we want it smooth but not aerated like whipped cream.
Gently pour that beautiful orange filling right over your cooled Biscoff crust. Try to spread it out evenly so you have a nice, smooth surface.
Bake the cheesecake for about 50 to 60 minutes. You’ll know it’s ready when the edges look set, but the very center still has a slight wobble to it. That’s exactly what we want!
Here’s a super important step for preventing cracks (though honestly, even if it cracks a little, it’ll still taste amazing!). Turn off the oven, but leave the cheesecake inside with the oven door cracked open for a full hour. This slow cooling process is a gentle transition.
After its cozy hour in the oven, carefully remove the cheesecake and place it on a wire rack. Let it cool down completely at room temperature. Patience is key here!
Once it’s totally cool, cover it loosely with plastic wrap (try not to let it touch the surface) and pop it into the refrigerator. It needs at least 4 hours to chill and set up properly, but trust me, overnight is even better! It really lets those flavors meld together.
Right before you’re ready to serve, sprinkle that 1/2 cup of crushed Biscoff cookies all over the top. It adds that perfect little crunch and extra dose of Biscoff goodness. Slice it up and enjoy every single bite of your homemade Pumpkin Cheesecake With Biscoff Cookies! If you love cheesecake, maybe you’ll enjoy some no-bake cake recipes, or perhaps explore some other light and velvety cheesecakes!

Tips for a Flawless Pumpkin Cheesecake With Biscoff Cookies

Making a perfect cheesecake can feel like a challenge, but honestly, it’s all about a few little tricks! I’ve learned these over the years, and they really make a difference in getting that absolutely gorgeous and delicious Pumpkin Cheesecake With Biscoff Cookies every single time. Trust me on these!

First off, room temperature is your best friend for the cream cheese. Seriously, don’t even think about using cold cream cheese. Letting it soften on the counter for an hour or two ensures you get that super smooth, lump-free filling. It makes all the difference!

Second? That slow cool-down is non-negotiable. That step of turning off the oven and letting it sit inside with the door ajar for an hour? It’s the secret weapon against cracks. It lets the cheesecake adjust gradually to the room temperature, preventing that dreaded sudden drop that causes fissures.

Don’t overmix the batter once you add those eggs. A little bit of mixing is fine, but going crazy with it can incorporate too much air, which leads to puffing up and then sinking, definitely causing cracks. Mix just until everything is combined and looks smooth.

And for the crust, really pack it down firmly! A loose crust will just crumble apart when you slice into it, and nobody wants that. Use a flat-bottomed glass or a measuring cup to press it in nice and tight. It creates that perfect, stable base for our creamy filling.

Ingredient Spotlight: Biscoff Cookies

Okay, let’s talk about my absolute favorite part of this whole cheesecake: those incredible Biscoff cookies! Seriously, they’re not just cookies; they’re little flavor bombs. That perfect balance of sweet and spice, with just a hint of caramel? It’s pure magic. They get wonderfully crunchy as a crust, but then they soften just enough into the creamy cheesecake filling that you get this amazing texture contrast. Plus, that sprinkle of crushed cookies on top? It’s the perfect finishing touch. That’s why when I think of the best Pumpkin Cheesecake With Biscoff Cookies, these cookies are what make it extra special!

Serving and Storage for Your Pumpkin Cheesecake

Serving this dream of a Pumpkin Cheesecake With Biscoff Cookies is almost as fun as making it! You absolutely have to serve it chilled. Seriously, let it sit in the fridge for at least four hours, but overnight is even better. That’s when it firms up perfectly and all those amazing flavors get to know each other. Before slicing, give it a final sprinkle of those crushed Biscoff cookies – it adds that perfect little crunch and looks so pretty!

Got leftovers? Lucky you! Just wrap the cheesecake tightly in plastic wrap, making sure to cover the cut edge too, and it’ll be perfectly happy in the refrigerator for about 3-4 days. It actually tastes even better the next day, if you can believe it!

Frequently Asked Questions About Pumpkin Cheesecake With Biscoff Cookies

Got questions about whipping up this delightful Pumpkin Cheesecake With Biscoff Cookies? I totally get it! Baking can sometimes feel like a puzzle, but I’m here to help. Let’s tackle some common queries you might have!

Can I make this cheesecake ahead of time?

Oh, absolutely! This is actually one of my favorite things about this recipe. For the best results, it’s actually recommended to make it at least 4 hours ahead, or even better, the day before you plan to serve it. This gives the cheesecake plenty of time to chill and set up properly, plus the flavors really meld beautifully. You can even make it two days in advance!

What can I substitute for Biscoff cookies?

While Biscoff cookies are pretty special, I know they might not be in every grocery store! If you can’t find them, don’t stress. You can totally use any spiced cookie, like gingersnaps or even graham crackers if you’re in a pinch. You might want to add a little extra spice, like a pinch of cinnamon or nutmeg, to your graham cracker crust to get that same warm flavor profile. For a no-bake cheesecake, really any crushed cookie will work!

How do I prevent my cheesecake from cracking?

Cracks can happen, but don’t sweat it! That slow cooling process where you turn off the oven and let the cheesecake sit with the door ajar for an hour is your best defense. Also, making sure your cream cheese is at room temperature and not overmixing the batter after adding the eggs helps a ton. Honestly, even if it cracks a little, it’ll still taste divine!

Can I use pumpkin pie filling instead of puree?

Nope, and this is a super important one! You really need to use pure pumpkin puree for this recipe. Pumpkin pie filling already has sugar and spices added, and it has a different consistency that will throw off the texture and sweetness of your cheesecake. Make sure you’re grabbing the can that just says ‘pumpkin puree’!

Estimated Nutritional Information

Now, I know we’re all about that delicious taste, but sometimes it’s nice to have a ballpark idea of what’s in a slice of this dreamy Pumpkin Cheesecake With Biscoff Cookies. Keep in mind that these numbers are estimates and can vary a bit depending on the exact brands you use and how big you slice it!

Generally, you can expect about:

Calories: Around 350 per serving
Fat: Roughly 22g
Protein: About 5g
Carbohydrates: Around 35g
Sugar: Typically 30g

So, while it’s definitely a treat, it’s made with love and pretty fantastic ingredients!

Share Your Pumpkin Cheesecake Creation!

Have you made my Pumpkin Cheesecake With Biscoff Cookies? I am just dying to hear all about it! Did it turn out amazing? Did everyone gobble it up? Please, dish all the delicious details in the comments below! I’d also absolutely LOVE it if you shared a picture of your masterpiece on social media. You can tag me or just let me know how it went. If you’re feeling extra generous, leaving a quick rating would be fantastic too! If you have any questions or want to connect, feel free to drop me a line through my contact page!

Pumpkin Cheesecake with Biscoff Cookies

Author: ferecipe.com
Total Time: 85 min
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy pumpkin cheesecake with a Biscoff cookie crust and topping.

Ingredients

Scale

1 1/2 cups Biscoff cookie crumbs
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
1/2 cup heavy cream
1/2 cup crushed Biscoff cookies, for topping

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes, then let it cool.
In a large bowl, beat the cream cheese and granulated sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin pie spice.
Add the pumpkin puree and heavy cream, mixing until just combined.
Pour the filling over the cooled crust.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Remove from the oven and let it cool completely on a wire rack.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
Before serving, sprinkle the crushed Biscoff cookies over the top.

Notes

For a smoother crust, you can pulse the Biscoff cookies in a food processor.
Ensure your cream cheese is at room temperature for a lump-free filling.
Do not overmix the cheesecake batter after adding the eggs.
Cooling the cheesecake gradually helps prevent cracks.

Prep Time: 25 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: pumpkin cheesecake, biscoff cookies, no-bake cheesecake, holiday dessert, fall dessert, creamy cheesecake