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Best Pumpkin Cheesecake Recipe

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3.9 from 131 reviews

  • Author: Amina
  • Total Time: 6 hours 10 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Best Pumpkin Cheesecake recipe delivers a rich, creamy dessert infused with the warm flavors of fall. Featuring a spiced Biscoff cookie crust and a luscious pumpkin cream cheese filling, it’s perfect for special occasions and holidays. The cheesecake is baked in a water bath for a smooth texture, then decorated with caramel sauce, crushed cookies, and optional whipped cream and white chocolate chips, impressing guests with every bite.

Ingredients

For the Cheesecake Crust

  • ⅓ cup Butter, melted
  • 3 cups Biscoff cookies or other spiced cookies

For the Cheesecake

  • 3½ cups Cream cheese, softened
  • 1¾ cups Pumpkin puree
  • 1 cup Brown sugar
  • 5 Large eggs
  • ⅓ cup All-purpose flour

For the Decoration

  • ¼ cup Caramel sauce
  • ¼ cup Biscoff cookies, crushed
  • Whipping cream (optional)
  • White chocolate chips (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 390°F (200ºC). Line the outside of a 9-inch springform pan with a large sheet of aluminum foil, wrapping it up the sides to prevent water from entering during baking.
  2. Make the Crust: Crush Biscoff cookies in a food processor until sandy. Add melted butter and mix thoroughly. Press this crumb mixture firmly into the base of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Lower Oven and Prepare Water Bath: Reduce oven temperature to 230°F (110ºC). Bring a pot of water to a boil to use for the water bath later.
  4. Mix Cheesecake Filling: In a large bowl, use an electric mixer to combine cream cheese, pumpkin puree, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Finally, mix in the flour until just combined.
  5. Assemble and Bake Water Bath: Pour the cheesecake filling onto the cooled crust. Place the springform pan inside a larger baking tray and carefully pour boiling water into the tray until it reaches about halfway up the sides of the springform pan. Bake in the oven for 90 minutes.
  6. Cool Gradually: After baking, turn off the oven and slightly open the oven door, propping it open with a wooden spoon. Let the cheesecake cool completely in the oven to prevent cracking. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
  7. Decorate and Serve: Before serving, decorate the cheesecake with caramel sauce, crushed Biscoff cookies, whipped cream, and white chocolate chips as desired. Slice, serve, and enjoy your festive pumpkin cheesecake!

Notes

  • Use full-fat cream cheese for best texture and richness; low-fat versions may affect consistency.
  • For smooth pumpkin flavor, canned pumpkin puree is recommended. If using fresh pumpkin, roast and puree thoroughly to avoid grittiness.
  • The crust can be substituted with graham cracker, gingersnap, or Oreo cookie crusts using the same quantity.
  • No pumpkin pie spice? Mix your own with 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and a pinch of cloves.
  • Cheesecake is perfectly baked when edges are set but the center still has a slight jiggle.
  • Store cheesecake in an airtight container or cover surface with plastic wrap; it keeps well for up to one week refrigerated.
  • Freeze individual slices wrapped tightly to avoid freezer burn; thaw in fridge overnight. Frozen cheesecake lasts up to 2 months.
  • Let refrigerated cheesecake sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/best-pumpkin-cheesecake-recipe/