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Pumpkin Cheesecake

A luxurious twist on two classic desserts, pumpkin cheesecake combines rich creaminess with warm pumpkin and spices, making it a perfect autumn treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours 20 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Biscoff cookie crumbs
  • 1/3 cup unsalted butter, melted
For the filling
  • 24 ounces cream cheese, softened Bring to room temperature before mixing
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt

Method
 

Preparation of the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the Biscoff cookie crumbs with melted butter until moistened.
  3. Press this mixture into the bottom of a springform pan.
  4. Bake for about 10 minutes or until slightly golden, then set aside to cool.
Preparation of the Filling
  1. In a large mixing bowl, beat the softened cream cheese with sugar until smooth.
  2. Add in the pumpkin puree, vanilla extract, pumpkin spice, and salt, mixing until fully combined.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
Combine and Bake
  1. Pour the creamy pumpkin mixture over the cooled crust, spreading it out evenly.
  2. To prevent cracks during baking, tap the pan gently on the counter to release any air bubbles.
  3. Bake your cheesecake for about an hour, or until the edges are set but the center slightly jiggles.
  4. Turn off the oven and let the cheesecake cool gradually inside the oven for about an hour.
Chill
  1. Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.

Notes

Ensure cream cheese and eggs are at room temperature for a smoother filling. Consider using a water bath for a creamier texture.