pumpkin pie swirled cheesecake with biscoff crust

Pumpkin Cheesecake tastes just like Pumpkin Pie in ultra creamy cheesecake form. Swirled vanilla spice and pumpkin pie batters are baked atop a crisp biscoff cookie crust. Top your cheesecake with salted caramel sauce and whipped cream for a truly stunning Thanksgiving dessert!

this recipe

Why you’ll love this Pumpkin Cheesecake recipe:

• Bursting with Pumpkin Flavor– Every bite of this Pumpkin Pie Cheesecake is full of pumpkin flavor, and cozy pumpkin spices.
• Creamy Cheesecake – This cheesecake is ultra creamy – I defy to you to find a creamier cheesecake.
• Celebration Worthy – This is the perfect dessert to serve for Thanksgiving dinner – the beautiful swirls will impress your guests!
• Approachable Recipe – Even though there are a few components to this recipe, the whole thing is completely doable no matter your skill level as a baker!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

• Cream Cheese – Use full fat cream cheese, in the block style. This needs to come to room temperature before you bake.
• Eggs – Use large eggs at room temperature.
• Sour Cream – Use full fat sour cream, at room temperature.
• Vanilla extract – Use real vanilla extract for best results.
• Pumpkin Puree – Use canned pumpkin puree – do not use pumpkin pie filling. This also comes in a can, but has ingredients added (the ingredients you would use if making a pie) and is not 100% pure pumpkin.
• Pumpkin Pie Spice – This dessert is full of cozy pumpkin spice in the form of cinnamon, nutmeg, ginger, cloves, and a pinch of allspice.
• Biscoff Cookies – These can be found in the cookie aisle at most grocery stores.
• Heavy Cream – Use full fat, cold heavy cream to make the whipped cream and caramel sauce.

Recipe Substitutions & Variations:

• Gluten-free – Use gluten-free graham crackers or cookies to make the crust. The rest of the recipe is gluten-free already!
• Biscoff Cookies – Feel free to use gingersnap cookies or regular or cinnamon graham crackers if you can’t find biscoff cookies. If you haven’t had them, they taste a lot like a gingersnap and pair beautifully with pumpkin. Digestive biscuits would be a good alternative if you live in the UK or somewhere without graham crackers.
• Whipped Cream – If you don’t want to pipe on the whipped cream, you can always make it and let people dollop it on to their individual slices. However, it does make for a stunning centerpiece dessert!
• Crust – Feel free to cinnamon graham crackers or plain graham crackers if you want a graham cracker crust. However – the biscoff cookies are incredible! Gingersnap cookies or ginger thins work too, if you can’t get any biscoff cookies.
• Topping – You can skip the caramel sauce if desired, or simply place it on the side for guests to drizzle onto individual slices.

How to Make this Pumpkin Cheesecake:

Step 1: Make the Crust. Stir together biscoff crumbs and melted butter until you have a sandy mixture. Press this firmly into a 9-inch springform pan and bake for 10 minutes.

Step 2: Make the Cheesecake Batter. In a large mixing bowl, beat the cream cheese until creamy. (You can also do this in the bowl of a stand mixer, fitted with the paddle attachment.)

Then, beat in the granulated sugar, eggs, vanilla, and sour cream. You’ll have a silky batter. A few tiny lumps are ok.

Step 3: Swirl & Bake the Cheesecake. Remove 3 cups of the cheesecake batter and fold in the pumpkin and pumpkin spice. Add spices to the remaining plain batter as well.

Step 4: Swirl Batters & Bake Cheesecake. Alternate adding dollops of the plain and pumpkin cheesecake batters over the baked crust. Then, drag a butter knife through the batter to create swirls. Bake the cheesecake as directed in the recipe card below.

Step 5: Make the Caramel Sauce. While the cheesecake bakes and/or cools, make your caramel sauce according to my 10-Minute Salted Caramel Sauce recipe. It requires just granulated sugar, butter, heavy cream, and a pinch of salt.

Step 6: Make the Whipped Cream. Beat heavy cream, powdered sugar, and vanilla in a large bowl with an electric mixer on high speed until stiff peaks form.

Serving + Storing Pumpkin Pie Cheesecake:

Once the cheesecake has fully chilled, pour caramel on top, and pipe on the whipped cream. Or, allow folks to dollop spoonfuls of whipped cream onto their individual slices.

Slice and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days. Love pie-inspired cheesecakes? Try my Apple Pie Cheesecake or Pecan Pie Cheesecake next!

Expert Success Tips:

• Room Temperature Ingredients – It is imperative that you let your cold ingredients come to room temperature. Cold ingredients will create a lumpy batter.
• Don’t Over Mix – Over mixing the cheesecake batter when you’re adding the eggs can cause the cheesecake to rise up like a souffle in the oven (some puffiness is normal, but it should not overflow).
• Don’t Over Bake – Follow the doneness cues given in the recipe card below to avoid over baking the cheesecake. Don’t panic if it browns a bit on top – that can happen (because the pan is so full) without it being overbaked.
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.

FAQs:

Special Tools:

• Springform Pan – This recipe uses a 9-inch springform pan.
• Offset Spatula – I use an offset spatula for so many things, including smoothing the batter evenly into the pan for this recipe.
• Piping Tip – I used this Wilton 4B piping tip for the whipped cream border.

More Cheesecake Recipes to Love:

• Strawberry Cheesecake
• Pecan Pie Cheesecake
• Bailey’s Chocolate Cheesecake
• Biscoff Cheesecake
• Key Lime Pie Cheesecake
• Lemon Blueberry Cheesecake

---

---