Pumpkin Cheesecake
User Reviews
5.0
36 reviews
Excellent
Pumpkin Cheesecake
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Creamy, smooth, rich, and indulgent Pumpkin Cheesecake made with a Biscoff cookie crust and topped with homemade whipped cream. Fall baking heaven and perfect for any Thanksgiving dessert table! No water bath required.
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Ingredients
For the crust:
- 1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
- 7 tablespoons (99 grams) unsalted butter, melted
For the filling:
- 24 ounces (680 grams) cream cheese, completely softened to room temperature
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) light brown sugar
- 15 ounces (425 grams) pureed pumpkin
- 1/4 cup (57 grams) sour cream or plain full-fat yogurt, at room temperature
- 3 large eggs plus 1 egg yolk, at room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the topping:
- 1 cup (237 grams) heavy cream, chilled
- 1/4 cup (25 grams) powdered sugar
- 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.
Notes
- Be sure to use pumpkin puree, not canned pumpkin pie filling. Learn more about baking with pumpkin here.
- Note that fresh spices carry more flavor than older spices. Do not use expired spices, or your cheesecake may be bland.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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