Dreamy Pumpkin Cheesecake Recipe for Fall Baking Magic

Cold autumn evenings call for my favorite creamy pumpkin cheesecake that always sparks joy at gatherings.

Sweet aromas waft through kitchens when baking this delectable dessert.

Warm spices blend seamlessly with rich cream cheese, creating a heavenly texture.

Delicate graham cracker crusts provide a perfect crunch against silky smooth filling.

Seasonal ingredients come together effortlessly in this simple yet impressive treat.

Unexpected hints of cinnamon and nutmeg elevate each decadent bite.

Pumpkin Cheesecake Dessert Variants

• Gluten-Free Crumb Crust: Replace Biscoff crumbs with crushed gluten-free graham crackers or almond flour for a celiac-friendly base.
• Vegan Pumpkin Cheesecake: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of sour cream, and replace eggs with cornstarch and aquafaba for binding.
• Low-Carb Spiced Version: Substitute brown sugar with erythritol or monk fruit sweetener, use almond flour for the crust, and reduce pumpkin puree quantity to lower carbohydrate content.
• Dairy-Free Alternative: Use coconut cream cheese, almond milk sour cream substitute, and dairy-free whipped topping made from coconut cream for those with milk allergies.

FAQs

• What makes the crust different in this pumpkin cheesecake?

Biscoff cookies create a unique, caramelized flavor and crispy texture that’s more exciting than traditional graham cracker crusts, giving the cheesecake a rich, distinctive base.

• Why do I need to wrap the pan in foil and use a water bath?

The water bath prevents cracking by creating a moist, even baking environment and helps the cheesecake cook gently and smoothly without developing unsightly surface cracks.

• How do I know when the cheesecake is perfectly baked?

Look for set edges and a slightly jiggly center. The center should wobble like jelly when gently shaken, indicating it’s done but not overcooked, which ensures a creamy, smooth texture.

• Can I use fresh pumpkin instead of canned puree?

While canned pumpkin provides consistent moisture and flavor, you can use fresh pumpkin. Just ensure it’s well-drained and pureed to prevent excess liquid that might affect the cheesecake’s consistency.

Pumpkin Cheesecake That’s Smooth, Spiced, and Show-Stopping

• Effortless Baking Delight: This pumpkin cheesecake recipe offers a foolproof method that even novice bakers can master, ensuring a professional-looking dessert with minimal stress.
• Crowd-Pleasing Flavor Explosion: Packed with warm autumn spices and rich cream cheese, this dessert guarantees to wow family and friends at gatherings, potlucks, and holiday celebrations.
• Flexible Make-Ahead Magic: Prepare this cheesecake in advance, allowing it to chill overnight, which makes it perfect for stress-free entertaining and saves precious kitchen time on special occasions.
• Texture Perfection Achieved: The combination of Biscoff cookie crust and silky smooth pumpkin filling creates an irresistible contrast that elevates this cheesecake from ordinary to extraordinary.

Pumpkin Cheesecake (Best Ever) Pantry Essentials

• Biscoff Cookies Crumbs: Crunchy cookies crushed into fine crumbs.
• Unsalted Butter: Melts to bind the crust together.
• Brown Sugar: Adds sweetness and caramel notes.

• Cream Cheese: Smooth and creamy base for the cheesecake.
• Brown Sugar: Provides rich, deep sweetness.
• Pumpkin Puree: Brings classic fall flavor and orange color.
• Sour Cream: Adds moisture and tangy richness.
• All-Purpose Flour: Helps stabilize the filling.
• Vanilla Extract: Enhances overall flavor.
• Pumpkin Pie Spice, Cinnamon: Warm, aromatic spices that complement pumpkin.
• Large Eggs: Provide structure and help set the cheesecake.

• Heavy Cream: Creates light and fluffy whipped topping.
• Powdered Sugar: Sweetens the whipped cream.
• Vanilla Extract: Adds depth to the whipped cream.

Pumpkin Cheesecake Baking Method

Step 1: Create Crunchy Cookie Base

• Biscoff cookie crumbs
• Melted butter
• Brown sugar

Press this delightful mixture into the bottom and slightly up the sides of a springform pan. Bake for 10 minutes until golden, then let it cool. Drop the oven temperature to 325°F.

Step 2: Whip Up Dreamy Filling

• Softened cream cheese
• Brown sugar

• Pumpkin puree
• Sour cream
• Flour
• Vanilla extract
• Warm autumn spices

Gently incorporate eggs one at a time, mixing just until combined. Pour this luscious filling over the cooled cookie crust.

Step 3: Gentle Baking Method

Wrap the springform pan in foil and place inside a roasting pan with hot water. Bake at 325°F for 60 minutes. The edges should look set, but the center will have a gentle jiggle. Turn off the oven and let the cheesecake rest inside with the door closed for 45 minutes.

Step 4: Chill and Set

Allow the cheesecake to cool to room temperature. Refrigerate for at least 4 hours or overnight to develop rich, creamy flavors.

Step 5: Crown With Fluffy Topping

• Heavy cream
• Powdered sugar
• Vanilla extract

Beat until stiff peaks form. Pipe elegant swirls across the top of the chilled cheesecake before serving.

Cheesecake Tips That Nail Pumpkin Richness

• Prevent Crust Crumbling: Firmly press Biscoff crumbs into the pan to create a solid, compact base that won't fall apart when slicing.
• Control Moisture Level: Pat pumpkin puree with paper towels to remove excess liquid, ensuring a thick and creamy cheesecake texture.
• Master Water Bath Technique: Wrap springform pan tightly with foil to prevent water from seeping in during the baking process, protecting the delicate cheesecake.
• Avoid Cracking Surface: Cool cheesecake gradually by leaving it in the closed oven after baking, which helps prevent unsightly surface cracks.
• Enhance Flavor Depth: Allow cheesecake to rest overnight in the refrigerator, letting spices meld and develop a richer, more complex taste profile.

Best Way to Store Pumpkin Cheesecake

• Store the pumpkin cheesecake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 5 days, maintaining its creamy texture and delicious flavor.
• Slice the cheesecake, wrap individual pieces in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, preserving its rich taste and smooth consistency.
• Transfer frozen cheesecake to the refrigerator and let it thaw overnight. Allow 2-3 hours at room temperature before serving to restore its perfect creamy texture.
• Warm individual slices in the microwave for 15-20 seconds on low power. Avoid overheating to prevent the cheesecake from becoming rubbery or losing its delicate structure.

Pumpkin Cheesecake Complementary Picks

• Pair with Warming Bourbon Cocktail: Craft a smooth, spiced bourbon cocktail with cinnamon and maple syrup that echoes the pumpkin cheesecake's warm, autumnal flavors and complements its creamy richness.
• Serve with Spiced Caramel Drizzle: Create a velvety caramel sauce infused with nutmeg, ginger, and a hint of sea salt to enhance the cheesecake's deep, complex spice profile and add luxurious texture.
• Match with Toasted Pecan Crumble: Sprinkle a crunchy topping of caramelized pecans roasted with brown sugar and cinnamon, providing a delightful textural contrast to the smooth, silky cheesecake.
• Complement with Chai Tea: Brew a robust, spiced chai tea that mirrors the dessert's warming spices, offering a subtle, aromatic counterpoint to the rich, creamy cheesecake experience.

Pumpkin Cheesecake Recipe

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4.5 from 24 reviews

• Total Time: 2 hours 20 minutes
• Yield: 8 1x

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Description

Sweet autumn memories dance through Grandma’s classic Pumpkin Cheesecake, blending creamy richness with warm spices. Silky layers promise comfort in each delectable slice, inviting you to savor seasonal perfection with every heavenly bite.

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Ingredients

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Main Ingredients:

• 1.75 cups Biscoff cookie crumbs (or gingersnaps, graham crackers, or Oreos)
• 0.5 cup salted butter, melted

Binding Agent:

• 3 tablespoons light brown sugar

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Instructions

1. Craft a sturdy foundation by blending Biscoff cookie crumbs with melted butter and brown sugar. Press the mixture firmly into the base and slightly up the sides of a springform pan. Toast the crust in a preheated 350°F oven for 10 minutes, creating a golden, crisp layer. Allow to cool while reducing oven temperature to 325°F.
2. Create a silky filling by whipping cream cheese and brown sugar until uniformly smooth. Incorporate pumpkin puree, sour cream, flour, vanilla, and warm autumnal spices, ensuring a harmonious blend. Gently fold in eggs one at a time, mixing minimally to maintain a luxurious texture. Carefully pour the velvety mixture over the cooled crust.
3. Enhance moisture retention by enveloping the springform pan in aluminum foil and positioning it within a water bath. Bake at 325°F for approximately one hour, watching for slightly set edges with a gentle center wobble. After baking, leave the cheesecake inside the closed oven for 45 minutes to gradually cool and prevent surface cracking.
4. Transfer the cheesecake to the countertop, allowing it to reach room temperature. Refrigerate for a minimum of 4 hours or preferably overnight, enabling the dessert to set and develop deep, rich flavors.
5. Prepare a cloud-like topping by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form. Elegantly pipe decorative swirls across the surface just before serving, adding a luxurious finishing touch.

Notes

• Keep ingredients at room temperature to ensure smooth, lump-free mixing and better incorporation of ingredients.
• Use a water bath to prevent cracks and create a silky, even texture for the cheesecake.
• Avoid overmixing the eggs to prevent a dense, tough cheesecake and maintain a light, creamy consistency.
• Substitute Biscoff cookies with graham crackers or gluten-free alternatives for dietary restrictions, maintaining the same crumbly crust texture.

• Prep Time: 25 minutes
• Cook Time: 1 hour 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg