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Pumpkin Cheesecake with Biscoff Crust

This pumpkin cheesecake is super creamy with the perfect amount of pumpkin spice, and it's all over a layer of Biscoff cookie crust.
5 from 17 votes
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Prep Time 30 minutes
Cook Time 2 hours
Chill Time 8 hours
Total Time 10 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
 

For the Biscoff Crust

  • 46 Biscoff cookies
  • 10 tablespoon (140 g) unsalted butter, melted
  • 2 tablespoon (25 g) granulated white sugar

For the Pumpkin Cheesecake

  • 32 oz (907 g) cream cheese, softened
  • 1 ¼ cups (250 g) granulated white sugar
  • ¼ cup (32 g) cornstarch
  • 1 cup (244 g) canned pumpkin puree Libby's
  • ⅓ cup (82 g) sour cream, at room temperature
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 3 whole eggs, at room temperature
  • 2 egg yolks, at room temperature

For the Cream Cheese Frosting

  • ½ cup (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 1 ½ cups (195 g) powdered sugar

Instructions
 

For the Biscoff Crust

  • Preheat the oven to 350 degrees.
  • Wrap at least 4 sheets of tinfoil around the bottom and edges of a 9 inch springform pan so no water seeps in while baking.
    (I always do 8 sheets just to be extra, extra careful.)
  • Pulse the Biscoff cookies in a food processor until finely ground.
    46 Biscoff cookies
  • Add in the sugar and melted butter and pulse until combined. You may have to stop, scrape the edges with a spatula and pulse again to ensure everything is combined together.
    10 tablespoon (140 g) unsalted butter, melted, 2 tablespoon (25 g) granulated white sugar
  • Press the crumbs onto the bottom, and about an inch up the sides, of the springform pan.
  • Bake for 12 minutes and then let cool completely.

For the Pumpkin Cheesecake

  • Preheat the oven to 350 degrees, if not still preheated.
  • Put a pot of water on the stove to start boiling. You will want enough water to go up about 1 ½ inches on the sides of the springform pan.
  • In a stand mixer, mix the cream cheese, corn starch and sugar together with a paddle attachment on medium speed for 1-2 minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer, but just be careful not to overmix). Half way through, scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
    32 oz (907 g) cream cheese, softened, 1 ¼ cups (250 g) granulated white sugar, ¼ cup (32 g) cornstarch
  • Add in the pumpkin puree, sour cream, pumpkin pie spice and vanilla and mix on medium low speed just until combined. (Scrape sides and bottom of bowl again).
    1 cup (244 g) canned pumpkin puree, ⅓ cup (82 g) sour cream, at room temperature, 1 tablespoon pumpkin pie spice, 1 tablespoon vanilla extract
  • Next add in the eggs and egg yolks and mix on medium low speed just until combined. Do not over mix the batter.
    3 whole eggs, at room temperature, 2 egg yolks, at room temperature
  • Pour the batter into the prepared pan with the crust.
  • Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the roasting pan around the cheesecake being careful not to splash the cheesecake.
  • Bake for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the oven for an additional 1 hour. The cheesecake will continue to bake as it is cooling.
  • Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan.
  • Let the cheesecake cool completely on the counter, then cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight.

For the Cream Cheese Frosting

  • Add the butter to a medium sized mixing bowl. Mix the butter with an electric mixer on high speed until pale in color and fluffy, 5-10 minutes.
    ½ cup (112 g) unsalted butter, softened
  • Add in the cream cheese and mix on medium speed until combined.
    4 oz (113 g) cream cheese, cold
  • Sift in the powdered sugar a little at a time until and mix on low speed until all is combined. Then mix on high speed until light and fluffy, 1-2 minutes.
    1 ½ cups (195 g) powdered sugar
  • Transfer the frosting to a piping bag fitted with a decorative tip. (My favorite is my Wilton 1M tip.)

Assembling the Cheesecake

  • When the cheesecake has chilled overnight, carefully remove it from the springform pan and transfer it to your serving plate.
  • Pipe decorative swirls of cream cheese frosting around the edges of the cheesecake. Sprinkle Biscoff cookie crumbs over the frosting if you desire.
  • Then serve! Store leftovers in an airtight container in the fridge for up to 4 days.
Keyword cheesecake, cream cheese frosting, pumpkin, pumpkin cheesecake, pumpkin dessert, Thanksgiving, Thanksgiving dessert
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