This velvety, delectable Pumpkin Cheesecake has a crumbly Biscoff cookie crust and whipped cream topping. It’s a dreamy dessert for fall that’s sure to become a holiday staple!
1(8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
7tablespoons(99 grams) unsalted butter,melted
For the filling:
24ounces(680 grams) cream cheese,completely softened to room temperature
¾cup(150 grams) granulated sugar
¾cup(150 grams) light brown sugar
15ounces(425 grams) pureed pumpkin
¼cup(57 grams) sour cream or plain full-fat yogurt,at room temperature
3large eggs plus 1 egg yolk,at room temperature
2tablespoonsall-purpose flour
1teaspoonground cinnamon
½teaspoonfresh ground nutmeg
¼teaspoonground cloves
¼teaspoonground ginger
1teaspoonvanilla extract
For the topping:
1cup(237 grams) heavy cream,chilled
¼cup(25 grams) powdered sugar
1teaspoonvanilla extract
Instructions
Preheat the oven to 350°F.
Make the crust:
Place the cookies in the bowl of a food processor and pulse until finely ground.
Add the melted 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 the pan on a rimmed baking tray to catch any butter and bake for 10 minutes.
Place on a wire rack to cool and 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 the 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.As fresh spices carry more flavor than older spices, check to make sure your spices haven’t expired. Expired spices result in a more bland-tasting cheesecake. Allow the cheesecake to cool completely before topping with whipped cream.