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biscoff pumpkin cheesecake

(4 ratings)
Blue Ribbon Recipe by
Cara Metzger
Warsaw, IN

I wanted to experiment with my pumpkin cheesecake so I added a layer of Biscoff spread to the top and it was wonderful! If you live near Trader Joe's, you can use their version of Biscoff called Cookie Butter.

Blue Ribbon Recipe

This pumpkin cheesecake is a little time-consuming, but so worth the effort. The cheesecake is wonderfully creamy. It's filled with pumpkin and warm spice flavor from the cinnamon, ginger, cloves, allspice, and nutmeg. The crust is a perfectly spiced homemade graham cracker crust. What takes this cheesecake to another level is the melted cookie butter spread on top. Once chilled, it creates almost a fudgy cookie butter layer. Top with whipped cream and a few Biscoff cookies for a beautiful cheesecake.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 serving(s)
prep time 23 Hr 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For biscoff pumpkin cheesecake

  • CRUST
  • 1 1/2 c
    graham crackers, crushed
  • 1/4 c
    pecans
  • 5 Tbsp
    butter, melted
  • 3 Tbsp
    granulated sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    ground ginger
  • FILLING
  • 4 pkg
    cream cheese, room temperature (8 oz each)
  • 1 1/3 c
    granulated sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground nutmeg
  • 1/2 tsp
    salt
  • 1 can
    pumpkin (15 oz)
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
    lemon juice
  • 4 lg
    eggs
  • 1/2 c
    heavy cream
  • TOPPING
  • 1/2 c
    Biscoff spread or cookie butter
  • 1 c
    heavy cream, cold
  • 1 Tbsp
    granulated sugar
  • 1 tsp
    cinnamon
  • 1 tsp
    vanilla extract or vanilla bean paste

How To Make biscoff pumpkin cheesecake

  • Let eggs and cream cheese come to room temperature while oven preheats.
    1
    For ingredients to incorporate smoothly, it is important that the cream cheese and eggs are at room temperature. I usually set them out on the counter first thing in the morning. Preheat oven to 325 degrees F. Slow and low for no cracks!
  • Pulse graham crackers, pecans, butter, and spices.
    2
    Pulse cookies or graham crackers (I've had great results using ginger snaps also) in a food processor along with pecans. Add melted butter, spices, and sugar. Pulse a few additional times.
  • Arrange aluminum foil and grease a springform pan.
    3
    Arrange two pieces of foil in a cross pattern as seen in this picture. Spray a 9" springform pan with cooking spray. Then wrap the foil up the edges of the pan.
  • Pour crumbs into the greased springform pan and bake.
    4
    Pour crumbs into the bottom of the greased pan. Bake at 325 degrees for 14 minutes. It will make your kitchen smell delish.
  • Beat cream cheese, sugar, spices, and salt.
    5
    While the crust is baking prepare the filling. Beat the cream cheese (which should be pretty soft by now) until smooth. It is important to scrape down the sides every so often. Add the sugar, spices, and salt.
  • Add in pumpkin puree, vanilla, lemon juice, eggs, and heavy cream.
    6
    Mix in the pumpkin puree. Scrape down the bowl and then add the vanilla extract and lemon juice. Add eggs one at a time then scrape down the bowl again. Finally, mix in the 1/2 cup heavy cream. Don't overmix because this can cause the cheesecake to crack
  • Place springform pan in a water bath.
    7
    Making the cheesecake in a water bath is simple and will guarantee your cheesecake will be crack-free. I set my springform pan into a large casserole pan. Pour the batter gently over the crust. It is ok if the crust is still warm. The batter will almost come to the top of the pan. Add hot tap water carefully to the pan. The water should reach about halfway up the springform pan.
  • Bake the pumpkin cheesecake.
    8
    Bake for about 65-75 minutes (every oven is different). Bake until there is just a little jiggle left in the middle. The cheesecake will continue to bake as it cools in the oven so don't overbake. When there is just a small jiggle left, turn the oven off and open the door just a crack. I let mine sit in the oven for at least an hour or two. Then remove it from the water bath. Remove the foil. You may notice some melted butter or some water that entered the foil. It won't be a problem.
  • An example of Biscoff spread.
    9
    Biscoff can be found at Walgreens or Walmart. Trader Joe's has their version called Cookie Butter. Both work great.
  • Pour melted Biscoff spread over the cooled cheesecake.
    10
    After the cheesecake has completely cooled, place in the refrigerator overnight. The next day, melt 1/2 cup of the Biscoff in the microwave for approximately 30 seconds. It doesn't take long. Pour over the cheesecake and tilt the springform pan back and forth to cover smoothly. Place the cheesecake in the freezer to help remove it from the pan.
  • Slice a knife around the cooled cheesecake.
    11
    Let the cheesecake sit in the freezer for at least one hour. To remove the outer ring, run a small knife around the edge and then release the spring. Run a large knife along the bottom to release from the bottom of the pan.
  • Whip heavy cream, cinnamon, sugar, and cinnamon in a chilled bowl with chilled beaters.
    12
    Chill the beaters and a glass measuring container in the fridge for about 15 minutes. I use the glass measuring cup to mix directly in. Add the whipping cream, cinnamon, vanilla, and sugar. Mix at high speed until fluffy.
  • Pipe the whipped cream on the cake.
    13
    Place into a pastry bag with a tip of your choice and decorate as you wish.
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