Description
Rich and creamy, this easy Pumpkin Cheesecake is even better than the Cheesecake Factory’s! With a buttery Biscoff cookie crust, warm pumpkin spice flavors, and swirls of freshly whipped cream, it’s the perfect fall dessert for Thanksgiving or any holiday gathering. Perfect for pie-lovers and non-pie-lovers alike!
Ingredients
Scale
Crust
- 1 ¾ cups finely crushed Biscoff cookie crumbs (or gingersnaps, graham crackers, or Oreos)
- ½ cup salted butter, melted
- 3 tablespoons light brown sugar
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups light brown sugar
- 1 (15-ounce) can pumpkin puree
- ⅓ cup sour cream, room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 4 large eggs, room temperature
Whipped Cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat oven to 350°F. Combine the Biscoff crumbs, melted butter, and brown sugar in a bowl. Press into the bottom and slightly up the sides of a 9- or 10-inch springform pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 325°F.
- Make the Filling: In a large bowl, beat the softened cream cheese and brown sugar until smooth. Add pumpkin puree, sour cream, flour, vanilla, and spices, mixing well. Add the eggs one at a time, mixing just until combined. Pour filling over the cooled crust.
- Bake: Wrap the springform pan with foil and place it in a roasting pan filled with 1 inch of hot water (optional). Bake at 325°F for 60 minutes or until edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed to cool for 45 minutes.
- Chill: Let the cheesecake cool to room temperature on the counter, then chill in the refrigerator for at least 4 hours or overnight.
- Whip the Cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe swirls onto the cheesecake before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze whole or as slices. To freeze slices, place them on a baking sheet lined with parchment and freeze for 2-3 hours. Then wrap in plastic wrap, followed by foil. Thaw in the fridge overnight before serving.
- Water Bath: Using a water bath helps prevent cracks, but it’s optional.
- Prep Time: 30 minutes
- chilling: 6 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 27g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg