Is there anything better than sinking your fork into a slice of rich, creamy pumpkin cheesecake when the leaves start falling? I don't think so!
This recipe has been my go-to for three years now, ever since I discovered you don't need a water bath to make perfect cheesecake. Emily actually requested this for her birthday last October instead of regular cake (smart girl, honestly). The Biscoff cookie crust adds such a warm, spiced crunch that pairs perfectly with the smooth pumpkin filling.
What makes this recipe special is how foolproof it is. No fancy equipment, no stressing about cracks, and definitely no water bath nonsense. Just pure, indulgent pumpkin cheesecake that'll have everyone asking for the recipe.
Speaking of foolproof fall desserts, if you're looking for more seasonal treats, you might love my pumpkin custard pie - it's like the simpler cousin of this cheesecake!
Why You'll Love This Pumpkin Cheesecake Recipe
Jump to:
- Why You'll Love This Pumpkin Cheesecake Recipe
- Pumpkin Cheesecake Ingredients You'll Need
- How To Make Pumpkin Cheesecake Step By Step
- Storage And Serving Tips For Pumpkin Cheesecake
- Pumpkin Cheesecake Variations To Try
- Frequently Asked Questions About Pumpkin Cheesecake
- Recipes You Might Also Love
- Final Thoughts On This Pumpkin Cheesecake
- Pumpkin Cheesecake
- No water bath needed - seriously, who has time for that?
- Ready in about 3 hours of active time (plus chilling overnight)
- Biscoff crust adds amazing flavor and texture
- Perfect spice balance - not too sweet, not too spicy
- Make-ahead friendly - actually tastes better the next day
- Feeds a crowd - serves 10 generous slices
Pumpkin Cheesecake Ingredients You'll Need
For The Biscoff Crust:
- 1 package (8.8 oz) Biscoff cookies - these add so much flavor!
- 7 tablespoons unsalted butter, melted - binds everything together
For The Pumpkin Cheesecake Filling:
- 24 oz cream cheese, completely softened - this is KEY for smoothness
- ¾ cup granulated sugar
- ¾ cup light brown sugar - adds depth and moisture
- 15 oz pumpkin puree - use pure pumpkin, not pie filling
- ¼ cup sour cream - keeps it extra creamy
- 3 large eggs plus 1 egg yolk - all at room temperature
- 2 tablespoons all-purpose flour - prevents cracking
- Warm spices: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon each cloves and ginger
- 1 teaspoon vanilla extract
For The Whipped Cream Topping:
- 1 cup heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
How To Make Pumpkin Cheesecake Step By Step
Preparing The Biscoff Crust
- Preheat your oven to 350°F and get ready to make the best crust ever.
- Crush the Biscoff cookies in a food processor until they're finely ground. The smell alone will make you happy!
- Add melted butter and pulse until the mixture looks like wet sand that holds together when squeezed.
- Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. I use a shot glass to really pack it down.
- Bake for 10 minutes on a rimmed baking sheet (trust me, butter drips happen).
- Cool completely while you make the filling. Also, reduce oven temperature to 275°F.
Making The Pumpkin Cheesecake Filling
- Beat the cream cheese with an electric mixer until it's completely smooth. This takes longer than you think - be patient!
- Add both sugars and beat until well combined. Scrape down the bowl frequently.
- Mix in pumpkin puree and sour cream until smooth. The color will be gorgeous at this point.
- Add eggs one at a time, then the egg yolk. Don't overmix once the eggs go in.
- Gently fold in flour and all the spices plus vanilla. The batter should smell like fall in a bowl.
- Pour over the cooled crust and spread evenly. Tap the pan on the counter to release air bubbles.
Baking Your Pumpkin Cheesecake
- Bake at 275°F for 1 hour and 45 minutes. The edges should be set but the center slightly jiggly.
- Turn off the oven and crack the door open. Let it cool in the oven for 30 minutes.
- Cool completely at room temperature, then refrigerate for at least 6 hours (overnight is better).
Finishing Touches
- Whip the cream, powdered sugar, and vanilla until medium peaks form.
- Release from the springform pan and top with whipped cream before serving.
Storage And Serving Tips For Pumpkin Cheesecake
Store your pumpkin cheesecake in the refrigerator for up to 4 days. Keep it uncovered for the first day to prevent condensation, then loosely cover with plastic wrap.
This cheesecake actually tastes better on day two! The flavors meld together and the texture becomes even creamier.
For clean slices, run a large sharp knife under hot water and wipe clean between each cut. It makes such a difference in presentation.
Pumpkin Cheesecake Variations To Try
Want to switch things up? Here are some of my tested variations:
- Graham cracker crust - use 1 ½ cups crushed graham crackers instead of Biscoff
- Gingersnap crust - adds extra spice and crunch
- Maple version - replace ¼ cup brown sugar with pure maple syrup
- Bourbon twist - add 2 tablespoons bourbon to the filling (Emily's not a fan, but the adults love it!)
You could also try a chocolate drizzle on top instead of whipped cream. Sometimes I melt some dark chocolate with a little cream for an extra indulgent finish.
Frequently Asked Questions About Pumpkin Cheesecake
Yes! This recipe is specifically designed to work without a water bath. The low baking temperature (275°F) and gradual cooling process prevent cracking.
The cheesecake needs to chill for at least 6 hours, but overnight is preferred for the best texture and flavor development. It can be stored up to 3 days.
Yes, you can use graham crackers, vanilla wafers, or gingersnap cookies as alternatives. Use the same amount by weight for best results.
The cheesecake is done when the edges are set and dry but the center is still slightly jiggly like Jello, with an internal temperature of 140°F-150°F.
Recipes You Might Also Love
- Pumpkin Custard Pie - A lighter alternative with similar fall flavors
- Old Fashioned Pumpkin Bread Recipe - Perfect for using up leftover pumpkin puree
- Small Batch Chocolate Chip Cookies - Great for rounding out your dessert table
Final Thoughts On This Pumpkin Cheesecake
This pumpkin cheesecake has become my signature fall dessert, and honestly, I'm not mad about it. The combination of that spiced Biscoff crust with the creamy, perfectly seasoned filling is pure magic.
The best part? It's so much easier than people think. No water bath, no stress, just a beautiful dessert that tastes like you spent all day in the kitchen (but really only took a few hours of active time).
Give this recipe a try for your next fall gathering - I promise it'll become your new go-to pumpkin cheesecake recipe too! Don't forget to save this recipe to Pinterest so you can find it again when pumpkin season rolls around.
Pumpkin Cheesecake
Equipment
- 9-inch springform pan
- Food Processor
- Electric Mixer
Ingredients
For the crust:
- 1 package Biscoff / Speculoos cookies 8.8 ounce or 250 gram
- 7 tablespoons unsalted butter melted (99 grams)
For the filling:
- 24 ounces cream cheese completely softened to room temperature (680 grams)
- ¾ cup granulated sugar 150 grams
- ¾ cup light brown sugar 150 grams
- 15 ounces pureed pumpkin 425 grams
- ¼ cup sour cream or plain full-fat yogurt at room temperature (57 grams)
- 3 large eggs plus 1 egg yolk at room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy cream chilled (237 grams)
- ¼ cup powdered sugar 25 grams
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Make the crust: Place the cookies in the bowl of a food processor. Pulse until finely ground. Add the butter and pulse until moistened.
- Press into the bottom and halfway up the sides of a 9-inch springform pan. Use a shot glass or tamper to assist with this. Place pan on a rimmed baking tray to catch any butter. Bake for 10 minutes. Place on a wire rack to cool.
- Reduce oven temperature to 275°F.
- Make the cheesecake filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and free of clumps, scraping down the bowl and attachment as needed.
- Add the granulated and brown sugars and beat until well combined. Scrape down the bowl, then add in the pumpkin puree and sour cream and beat until smooth.
- Add the eggs and yolk, one at a time, then the flour, cinnamon, nutmeg, cloves, ginger, and vanilla, and beat until just combined, being careful not to overmix.
- Pour over baked crust and spread evenly. Tap the pan against the counter a few times to release any bubbles. Tap a spatula against the top of the batter to pop those bubbles. Place pan on a rimmed baking sheet.
- Bake at 275°F for 1 hour and 45 minutes, or until set and dry at the edges but slightly jiggly and wobbly like Jello in the center with an internal temperature of 140°F-150°F.
- Turn off the oven, crack open the oven door, and allow to cool inside the oven for 30 minutes before removing to a cooling rack to cool completely to room temperature.
- Refrigerate in springform pan for at least 6 hours, preferably overnight but up to 3 days, to allow the texture to firm and the pumpkin spice flavor to develop. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
- Make the topping: Whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer for a few minutes until medium peaks form.
- Release the cheesecake from the pan onto a cake stand or serving plate and top with whipped cream. Slice using a big sharp knife, running it under running hot water and wiping it off carefully in between cuts. Serve.
