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If you’re looking for a great Thanksgiving dessert that stands out from the usual pumpkin pie, this creamy pumpkin cheesecake is the perfect choice. With its rich pumpkin cheesecake filling and buttery Biscoff cookie crust, this dessert is a wonderful way to celebrate the flavors of fall. Whether you’re hosting Thanksgiving dinner or simply craving a slice of something sweet, this cheesecake is sure to impress.
The Chemistry of Pumpkin Cheesecake
The key to a perfect cheesecake lies in the water bath technique, which helps prevent cracks by maintaining a consistent, gentle heat around the cake. Using room temperature ingredients ensures that the batter mixes evenly, preventing lumps and creating a smooth, creamy texture. The low speed mixing and gradual cooling process helps avoid incorporating too much air into the batter, which can lead to cracks and a less dense texture.
What is in pumpkin cheesecake?
Biscoff Cookies
Provide a rich, caramel flavor and a crunchy texture.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Canned Pumpkin
Brings moisture and a smooth, rich pumpkin flavor. Canned pumpkin is reliable and convenient for baking.
Sour Cream
Is a very fatty dairy product. The extra fat will make your treat more moist and rich. It also is acidic so it will help baking soda react, which helps your treat rise.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Cinnamon
A seasoning that adds a nice spice to your treat.
Pumpkin Pie Spice
Adds warm fall flavors.
How do you make pumpkin cheesecake?
Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare your pan. Line the bottom of a 9-inch springform pan with parchment paper and spray with non-stick spray. Wrap the outside bottom of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Make the crust. In a food processor, chop up 1 package of Biscoff cookies until they resemble fine crumbs. Add 1/4 cup of brown sugar and 6 tablespoons of melted butter. Pulse until the mixture is the consistency of wet sand.
- Press the crust mixture into the bottom of the prepared springform pan.
Cheesecake Filling
- Mix the cream cheese. In a stand mixer with a paddle attachment, beat 32 ounces of cream cheese on medium speed until smooth and creamy.
- Fold in 1 1/2 cups of granulated sugar, pumpkin, and sour cream. Fold in 15 ounces of pumpkin puree and 1/4 cup of sour cream to the cream cheese mixture. Mix until thoroughly combined.
- Incorporate eggs and spices. Add 4 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin pie spice. Mix on low speed until everything is combined and smooth, being careful not to incorporate too much air.
- Prepare the water bath. Fill a large roasting pan or 12″ cake pan about 1/4 the way up with hot water—place in the oven.
- Pour the cheesecake batter into the prepared crust in the springform pan and gently place the cheesecake in the center of the hot water pan that is already inside the oven.
- Bake the cheesecake in the oven for 60 minutes.
- Slowly cool the cheesecake. After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks.
- Chill the cheesecake. Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes to 1 hour. Cover with plastic wrap and refrigerate for at least 7 hours or overnight.
- Serve and enjoy. Before serving, top the cheesecake with fresh whipped cream and a drizzle of caramel sauce. Slice and enjoy this delicious cheesecake!
How to Store Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The flavors actually improve as the cheesecake sits, making it even better the next day.
This cheesecake can be made a day ahead, which makes it a perfect dessert for entertaining. Just make sure to allow enough time for the cheesecake to chill and set.
Serving Suggestions
This pumpkin cheesecake is the perfect ending to any Thanksgiving dinner or fall gathering. Serve it with a side of fresh whipped cream and caramel sauce for an extra indulgent treat.
Fun Fact
Did you know that cheesecake dates back to ancient Greece? This classic cheesecake recipe with a fall twist is a modern take on an ancient favorite, making it a timeless dessert that’s perfect for the warm, full spices of the season.
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Why make pumpkin cheesecake?
This pumpkin cheesecake is ideal for any fall occasion, making it a great Thanksgiving dessert. It’s also an excellent choice for fall favorites like Halloween parties, Friendsgiving, or any time you crave the comforting flavors of pumpkin spice.
This pumpkin cheesecake combines the warm flavors of pumpkin pie spice and cinnamon with the creamy texture of Philadelphia cream cheese, creating a dessert that’s both comforting and indulgent. The Biscoff cookies add a unique twist to the traditional graham cracker crust, while the water bath ensures a smooth, crack-free finish. Topped with fresh whipped cream and a drizzle of caramel sauce, this cheesecake is truly a showstopper.
Enjoy making this delightful and delicious pumpkin cheesecake. With its rich flavors and creamy texture, this cheesecake will surely become a favorite in your household!
FAQs
Why use a water bath for cheesecake?
A water bath provides gentle, even heat around the cheesecake, which helps prevent cracks on the surface. The moisture from the water also creates a creamy texture in the cheesecake.
Can I use graham crackers instead of Biscoff cookies for the crust?
You can use graham cracker crumbs or gingersnap cookies for a different flavor. The Biscoff cookies add a rich, caramel-like flavor that pairs beautifully with the pumpkin, but a classic graham cracker crust works well, too.
How do I prevent my cheesecake from having a soggy crust?
To prevent a soggy crust, wrap the bottom of the springform pan tightly in aluminum foil before placing it in the water bath. This prevents water from seeping into the crust during baking.
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree for a fresher flavor. Just drain any excess water from the puree to achieve the right consistency.
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Pumpkin Cheesecake Recipe
Ingredients
Crust
- 1 package Biscoff cookies 7.65 ounces
- 1/4 cup brown sugar
- 6 tbsp melted butter
Cheesecake
- 32 ounces cream cheese
- 1 1/2 cups granulated sugar
- 15 ounces pumpkin puree
- 1/4 cup sour cream
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees
- Prepare a 9 inch springform pan with non stick spray and parchment paper lining the bottom
- Wrap the outside bottom of the springform pan in tinfoil so that no water seeps through from the water bath.
- In a hand food processor or chopper, chop up the Biscoff cookies
- Add the brown sugar and melted butter, pulse until it is the consistency of wet sand.
- Press the crust into the bottom of the prepared springform pan
- Mix the cheesecake batter, make sure that your cream cheese is softened.
- In a standing mixer, add cream cheese. Whip until smooth.
- Add the sugar and pumpkin puree and fold in until fully combined.
- Add the sour cream and fold it all in again. You should want your cream cheese batter to be very smooth but not over-whipped. Whipping adds too much air and creates cracks.
- Add the eggs, vanilla, cinnamon and pumpkin spice. Mix until everything is combined and smooth.
- Pour the batter onto the prepared crust.
- Take a large cake pan, I use an 11" round cake bath for my water bath.
- Fill the cake pan about 1/2 full of hot water, and place the water bath in the hot oven.
- Carefully place the unbaked cheesecake in the center of the water bath.
- Close the oven and bake for 60 minutes.
- Once the timer goes off, turn the oven off and leave the cheesecake in. Prop the oven door open very slightly and let the cheesecake sit in the hot oven as it cools down for 1 hour.
- After 1 hour, remove the cheesecake and let it sit at room temperature for 30 minutes to 1 hour.
- Cover the cheesecake and place it in the fridge for at least 7 hours to set and chill.
- Serve with whipped cream and caramel sauce.
Nutrition
Have you tried this recipe?
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cory
So, I’m gonna state that which we all believe, deep down in our hearts in that area we only open when alone, and only periodically b/c of the potential level of discomfort associated with speaking up and out against the establishment: “punkin'” almost anything, sucks all the suck. Yes, even the phlegm consistency’d “punkin'” pie that millions of American’s choke through each November. Punkin’ latte?!? – don’t get me started…them’s are a crime against humanity.
Ok, truth leveled. Now…here’s a curveball, and it’ goes against all that seems right as it relates to punkin’:
This punkin’ cheesecake will change your life, at least temporarily, but perhaps forever. I don’t know.
You’ll likely see it and think “ew. barf. punkin'”.
Then you’ll say to yourself, “self, what if…….what if this time is different? I mean, it does have caramel swimming on the surface, and a sturdy Bischoff Cookie foundation, and I do have a lot of positive Bischoff memories courtesy of Delta.”
“No, it’s punkin'” you remind yourself. “I’m out”. Resolute, and proud, you’ll walk away…only to find yourself circling “what if”.
Eventually, and with an air of superiority you’ll make your way back to the punkin’ c-cake in an effort to prove to yourself, and those around you, that you’re correct. Of course you are correct.
You’ll take just a silver of a bite – whilst nobody is looking to avoid the social shaming of being labeled “the guy that takes bites directly from the dessert without cutting a slice” (little to they know that you’re also the guy who will take a SECOND bite without cleaning your fork. that’s right).
You clandestinely place the bite in your mouth, set the fork on the counter for someone else to clean up, turn and begin walking away. As you do the caramel highlighted punkin’y goodness hits your palate, and stops you in your tracks. Your vision is impaired, you quickly shift your right foot to regain your balance and softly mutter an expletive as the actualization of your erroneous belief washes over you.
Armed with a new outlook on life, you plant your right foot, spin back to your left and belly up to the counter with a plate, a new fork because dirty ones are gross, and cut a slice sufficient for you and your plus one because when you find something you love the first thing you want to do is share it.
You work your way through this monster slice with a smile, barely breathing, muttering expletives inbtwn bites and find yourself with just two bites remaining. The best two bites.
THEN…your plus one catches you and is NOT happy about the remaining pittance. You you are FORCED to share.
You know you’re in trouble. You have a minor stomach ache due to the size and the speed of consumption.
Hashtag worth it. Hashtag, would do it again. Hashtag, next time will eat it in private so I don’t need to share.
Git sum!
Madison Reid
Wow, this is my favorite review to date! It will probably never be beat. Thank you for taking the time to leave this fantastic review. What an honor to convert a pumpkin hater with this recipe. It’s truly a gem.
Sue
I was initially intimidated by the water bath. So easy and SO delicious. The Biscoff crust takes it “over the top”. Everybody loved it!! Thanks for another incredible recipe Madi.
Madison Reid
I am so glad you tried it, even though you were initially intimidated. A water bath can sound like a lot of work, but it’s simple once you try, and it makes all the difference!! Thank you for taking the time to rate and review my recipe. I really appreciate it!
Chris
This pumpkin cheesecake is da bomb!
Madison Reid
Yes! I agree. Thanks for taking the time to rate and review my recipe.
Quinn
Just when I thought she couldn’t do any better. This angel sent straight from the taste Gods creates a dessert that both titillates the soul and connects me to my childhood. What a perfect recipe to bring in the fall season. 5 stars isn’t enough
Madison Reid
Thank you! That is such a high compliment. I appreciate you taking the time to comment on and review my recipe.
Tony F.
This pumpkin cheesecake recipe was smooth. Your normal graham cracker crust is enjoyable but this Biscoff cookie layer takes it to the next level.
Madison Reid
Thank you for taking the time to leave a comment & review!
Preston
I’m typically not a big fan of pumpkin pie but this recipe was the bomb!!!
Madison Reid
So glad you liked it!
Angeli W.
I made this for a Fall Favorites party this week and everyone was raving about it! Not one piece was left. My husband who isn’t a huge pumpkin fan LOVED this. Will never go back to pumpkin pie! Thanks Madi!
Madison Reid
I am so glad you made it and loved it! Thank you for taking the time to leave a comment and review.
Erin Nelson
This cheesecake is the perfect fall dessert! The pumpkin isn’t too overpowering which I loved. The biscoff crust and caramel sauce are the perfect combination! Try it for thanksgiving!
Madison Reid
I am so glad you enjoyed it! Thanks for taking the time to rate and review my recipe.