Tessa’s Recipe Rundown
Taste: The pumpkin cheesecake filling is ultra creamy and rich, slightly tangy, and loaded with warm fall spices. Balances out perfectly with the spiced, buttery Biscoff cookie crust and homemade whipped cream topping.
Texture: The crunchy Biscoff cookie crust paired with the smooth, creamy filling and fluffy whipped topping is absolute texture heaven.
Ease: Don’t be intimidated – this recipe is easier than you might think. No water bath required.
Why You’ll Love This Recipe: It’s a family-favorite! We make it every Thanksgiving.
This post may contain affiliate links. Read our disclosure policy.
Warning: you will never go back to pumpkin pie after making this recipe. It’s THAT good.
It’s actually one of my sister-in-law’s favorite recipes, her family makes it every Thanksgiving!
The best part about this recipe? You don’t even need a water bath, and you can make it in advance! It also serves a generous crowd because a little goes a long way.
It’s so rich, creamy, and luscious. Plus, no dealing with the challenges of making pie dough.
My Pumpkin Cheesecake recipe would not be complete without an ultra-flavorful and perfectly buttery yet crispy Biscoff cookie crust that’s out of this world. It really makes the whole thing seem so gourmet and impressive.
Sprinkle of Science
How to Make Pumpkin Cheesecake
What Type of Cream Cheese is Best for Cheesecake?
- Use full-fat bricks of cream cheese.
- Do not use the spreadable type of cream cheese in tubs meant for spreading on bagels.
- Be sure to buy a high-quality brand. Some generic grocery store brands are watery and rubbery. I like Philadelphia cream cheese.
- The MOST IMPORTANT thing is to ensure your cream cheese is completely and totally softened to room temperature.
- If it’s too cold, you’ll end up with a lumpy cheesecake batter.
What Type of Pumpkin Should I Use?
I used store-bought canned pumpkin puree for this Pumpkin Cheesecake recipe. I don’t recommend using homemade pumpkin puree because it can add excess liquid. Check out my Fresh vs. Canned Pumpkin article for more on baking with pumpkin.
Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
Alternatives to Biscoff Cookie for the Cheesecake Crust
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, no worries.
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:
- Digestive biscuits (if you’re in the U.K.)
- Graham crackers
- Amaretti cookies
- Gingersnaps (my favorite backup option!)
What’s the Best Pan for Cheesecake?
- 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.
- 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!
How to Get SMOOTH Pumpkin Pie Cheesecake Filling
- Make sure your cream cheese is completely softened to room temperature.
- Beat with an electric mixer to your heart’s content before adding the eggs. If you beat too much after adding the eggs, the cheesecake will be more likely to crack.
- Be sure to scrape down all the nooks and crannies of your mixer bowl and paddle attachment when mixing the filling at each step.
Do I Have to Use a Water Bath?
No! While I usually recommend a water bath for baking cheesecake, I use the Low & Slow method for this recipe.
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.
I’ve noticed older ovens tend to struggle with maintaining lower temperatures consistently, so you might get a small crack:
For this recipe, I chose the Low & Slow method to make things easier during the busy Thanksgiving season.
How to Tell When Cheesecake is Done Baking
- 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 if you’re uncertain.
FAQs
How to Serve Pumpkin Cheesecake
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.
How to Store Cheesecake
Store in the fridge for up to 3 days. Avoid adding the whipped cream topping until ready to serve. After 3 days, the crust will become mushy, so if you need to store longer, see just below for freezing instructions.
How to Freeze Pumpkin Cheesecake
Place the whole Pumpkin Cheesecake or individual slices on a baking sheet and freeze until firm. Wrap in plastic wrap and place in a freezer bag or airtight container 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.
More Thanksgiving Dessert Ideas:
- Easy Peanut Butter Pie
- French Silk Pie
- Browned Butter Maple Pecan Pie
- No Bake Pumpkin Mousse Pie
- Easy Pumpkin Pie
Pumpkin Cheesecake
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
More Cheesecake Recipes You’ll Love:
- Ultimate Classic Cheesecake
- Ultimate Peanut Butter Cheesecake
- Cheesecake Bars
- Oreo Cheesecake
- Nutella Cheesecake Bars
This post was originally published in 2009 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Joanie Simon | The Bite Shot
I’m making this tomorrow. I’ll post reels to mighty.smart.mom! on.iG. (Real butter sold me on this recipe.)
No way to print
Hi Sheila! I’m sorry to hear that you’re having trouble printing this recipe. Up the very top, right below the recipe name and little short explanation about the recipe, you should see a printer icon. Simply click that to bring up a printer-friendly version of the recipe, and print from there! For your convenience, I have also included a direct link to this printable version here 🙂 Happy baking!
Do the oven temperature & bake time stay the same if I decide to use a water bath for this recipe?
Hi Dina! We have not tried this cheesecake with a water bath because the “low and slow” method works so well for this recipe. That being said, generally speaking, you can bake any cheesecake at 325°F for about 1 hour 15 minutes, depending on the volume of cheesecake batter. You can check out all of Tessa’s incredible tips for using a water bath here! I hope that helps 🙂 Let us know what you think of this cheesecake once you have given it a try!
Made this for a Friendsgiving and it was a hit!
I’ll probably do a water bath next time because it still breaks my heart to see a crack in my cheesecake, even though it’s getting covered with the homemade whip cream (I’m a perfectionist) LOL
It tasted just as good as it looked and I will definitely be made every fall from now on!
Yay! So happy to hear that, Dina!!
Thanks for this amazing recipe! It came together quickly and was fun to make with my kids. I put a casserole dish filled with water on the oven rack below the cheesecake and mine did not crack. Not sure if this actually helped it not to crack or I just got lucky but I’ll take it.
Great recipe! The fantastic pumpkin flavor and the tangy goodness of cream cheese was delicious! It was a hit on Thanksgiving! I used a Graham cracker crust this time, but next time I will use the Biscoff cookies. Thank you, Tessa!
So happy you loved it, Bruce!
Made this for Thanksgiving and this was phenomenal!! Thank you!
I was asked if I could make this in a muffin tin to have smaller portions and I wonder what your thoughts are in regards to temperature and time to pull this off??
Hi Amanda! So happy you enjoyed this recipe! We haven’t tried making this cheesecake into smaller size, so I can’t say for sure how it would turn out! You could try experimenting by basing the time off of one of our baked mini cheesecake recipes, but make sure to keep an eye on them while they bake. Please let us know how it goes if you give it a try!
Update…I made 24 mini cheesecakes with this recipe and even though I used the full crust recipe, I could have cut the batter recipe in half (just means though I have frozen batter for future use!!). In regards to time and temp, I put them in for 15 min at 300° and they turned out perfect!!
Yay!! Wonderful, so happy they turned out perfectly 🙂 Thanks so much for taking the time to comment back and let us know!
Excellent recipe! We had 5-6 ounces of pumpkin leftover raw from another pie. (I was hoping for more, but it was a small pumpkin.) I know I could have used canned, but also knew that many of our eaters would prefer the gluten- and sugar-free desserts (so-called!). So I divided everything by 3 and calculated a corresponding size for a springform pan (as 5-6 inches). We have a 7-inch, and that allowed a depth of about 1 1/4 inches. Then, I found our graham crackers for an alternate crust were chocolate! And the local resort-town grocery was out of heavy cream!
But it all turned out well! The flavors were a good match; it even won over one of the gluten-free fans. Photos on Instagram.
I ran out of crust before I ran out of pan, but I took Stephanie’s suggestion (in the comments) and baked the extra batter in a couple of ramekins so we could snack before Thanksgiving.
Now, of course, I want to bake this again properly and with a better cookie crust and real whipped cream. If the recipe could stand up to my abuse of it, think how it will do when I do it right!
Perfect! I’m so happy to hear this recipe worked well, even after the changes 🙂 Thanks so much for the comment!
This is the perfect recipe for if you want to make something really easy but still impress EVERYONE. I made it for Thanksgiving and my whole family was absolutely astonished that I made a cheesecake. Little did they know, it was insanely easy! The presentation was gorgeous and it tasted absolutely amazing. So creamy and perfectly pumpkin-y and spiced. I’ve made a lot of HTH recipes and they’ve all been wonderful but this has been the best. Thank you, Tessa!!!
Wonderful! We definitely love easy recipes during the holidays, so happy to hear this was such a hit with your family! 🙂
Hi! It doesn’t say in the instructions but I’m assuming we add the ginger in at the same time with all the other spices, correct?
Sorry about that! Just updated the recipe, yes, you are correct!
Made this as a test for Thanksgiving and the flavors were delicious! One question – when I cut out a piece, it didn’t hold its form very well. The tip of the piece didn’t come out with the slice and when I forked into the slice, it just kind of all collapsed. Does this mean I likely took it out too soon?
Hi Jaimie! That does sound like your cheesecake didn’t fully set. While you definitely don’t want to overbake your cheesecake, the edges shouldn’t move at all when slightly shaking your pan in the oven to check for doneness, but the very center should be the consistency of Jello, just slightly wiggly. You can also check the internal temperature if you’ve got a thermometer, and it should be between 140°F-150°F. How long was your cheesecake in the fridge for?
Hey Emily! Thanks for the response! I left it in the fridge overnight. It was *pretty* jiggly when I pulled I pulled it from the oven…I was so concerned about over baking that I did the opposite!
I completely understand, I’ve actually done the opposite and overbaked quite a few cheesecakes myself because I was worried they weren’t done! As long as you leave your cheesecake in just a bit longer or follow the internal temperature listed, your next attempt should go perfectly. Let me know!
How long is the whipped cream good once made? Should I wait a few hours before serving or even closer to serving?
Hi Breanna! Feel free to top the pie with whipped cream the morning of when you plan to eat the cheesecake. After about a day, the whipped cream will start to deflate and weep onto the surface of the cheesecake. Still tasty but maybe not so pretty 🙂 Let us know what you think of this recipe!
I want to make a gluten-free version of this cheesecake. Will 2 TB of gluten-free flour give me the same results or do you have another suggestion for substituting the AP flour?
Hi Jamie! We don’t bake gluten free, so I can’t say for sure! Please let us know how it goes if you give it a try!