Pumpkin Cheesecake

Although the Biscoff (also called Speculoos) cookie crust is out-of-this-world delicious, if you can’t find or don’t prefer Biscoff cookies, I have included both the volume measurement and the weight measurement for the cookies, so you can swap at a 1:1 ratio for any other crushed crisp cookie or biscuit. A few suggestions:

• Vanilla wafers
• Digestive biscuits
• Graham crackers
• Amaretti cookies
• Gingersnaps

• This recipe requires a 10-cup, 9-inch diameter springform pan like this one.
• Not all springform pans are made equally.
• You want one that’s both heavy-duty and sturdy.
• Avoid putting your pan in the dishwasher as hand washing will extend the life of a springform pan.
• Just because your pan is 9 inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity.
• Every brand may vary slightly, so be careful not to overfill your pan if yours has a smaller capacity!

1. Make sure your cream cheese is completely softened to room temperature.
2. Fully beat the softened cream cheese, and then the cream cheese and sugar, until totally smooth. This may take several minutes.
3. Be sure to scrape down all the nooks and crannies of your mixer bowl and paddle attachment when mixing the filling at each step.

No! While I usually recommend a water bath for baking cheesecake, there’s an alternative that can still give you a great texture. However, you might still end up with a crack, depending on your oven. Luckily, since this cheesecake is topped with a generous cloud of whipped cream, it won’t be a big deal.

The cheesecake on the left is my Ultimate Classic Cheesecake, baked with a water bath, and the one on the right is this Pumpkin Cheesecake made without it, using the Low & Slow method. This involves baking at 275°F for nearly two hours and then cooling it in the oven with the heat off and the door cracked.

Whenever I share my Cheesecake Water Bath vs. No Water Bath photo on Instagram, it goes viral! And I always get comments from people praising the benefits of the Low & Slow method.

When I first tried that method years ago in a previous home with an old oven, it didn’t maintain the low temperature consistently. Even with a new oven that functioned properly, I noticed a small crack. At my photographer’s house with her older oven, the crack was larger:

That’s why I prefer using a water bath for cheesecakes I want crack-free, especially if they won’t be covered with whipped cream or ganache. It also gives that ultra-rich custardy texture that only a water bath provides.

But for this recipe, I chose the Low & Slow method to make things easier during the busy Thanksgiving season.

• Do Not overbake your cheesecake!
• The residual heat of the oven will continue to cook the cheesecake even after the heat has been turned off.
• That means you want your cheesecake to look dry at the edges but slightly wobbly or jiggly like Jello in the center when the baking time has ended.
• The internal temperature should be 140°F-150°F. Use a digital instant-read thermometer to verify this.

• Cheesecake will ONLY finish setting up after it has cooled completely, then been chilled in the fridge for at least 6 hours or preferably overnight.
• Only then should you remove the Pumpkin Pie Cheesecake from the springform pan, add the whipped cream, and slice it.
• You can also sprinkle some additional Biscoff cookies on top for an extra impressive-looking Pumpkin Cheesecake.

• Place the whole Pumpkin Cheesecake or individual slices on a baking sheet and place on an even surface inside the freezer until firm.
• Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag or airtight container.
• Freeze for up to 2 months.
• To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for about 30 minutes.