Pumpkin Biscoff Cheesecake

This Pumpkin Biscoff Cheesecake is a rich, creamy fall dessert made with a buttery Biscoff cookie crust, smooth pumpkin cheesecake filling, and warm pumpkin pie spices. The sweet, caramelized flavor of Biscoff cookies pairs perfectly with cozy pumpkin and cinnamon. This easy pumpkin cheesecake recipe is a delicious alternative to traditional pumpkin pie and makes a beautiful, crowd-pleasing dessert for Thanksgiving, Christmas, and fall gatherings!

Pumpkin Biscoff Cheesecake is the perfect dessert for anyone who loves creamy pumpkin cheesecake and the warm, caramelized flavor of Biscoff cookies. This decadent fall cheesecake starts with a buttery Biscoff cookie crust, then a rich pumpkin spice cheesecake filling, and finishes with a smooth layer of Biscoff cookie butter, whipped cream, and crushed cookies.

Pumpkin and cookie butter are such a delicious combination. The cinnamon and warm spices in the pumpkin cheesecake pair perfectly with the caramelized flavor of Biscoff cookies, while the creamy cheesecake filling balances everything out.

This beautiful dessert is perfect for Thanksgiving, Friendsgiving, Halloween parties, or any fall gathering. Since cheesecake needs plenty of time to chill, it is also a great make-ahead dessert for the holidays.

Why You’ll Love This Pumpkin Biscoff Cheesecake

This fall cheesecake has so much to love. It looks impressive enough for a holiday dessert table but uses familiar, easy-to-find ingredients.

• Buttery Biscoff cookie crust
• Creamy pumpkin cheesecake filling
• Made with real pumpkin puree
• Biscoff cookie butter in the cheesecake
• Warm cinnamon and pumpkin pie spice
• Smooth cookie butter topping
• Perfect make-ahead dessert
• Beautiful for Thanksgiving
• Plenty of Biscoff flavor in every bite

Ingredients

Biscoff Cookie Crust

• 2 cups finely crushed Biscoff cookies
• 6 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar

Pumpkin Biscoff Cheesecake Filling

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 cup pure pumpkin puree
• 1/2 cup Biscoff cookie butter
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt

Biscoff Topping

• 1/2 cup Biscoff cookie butter
• 1 cup whipped cream or whipped topping
• 4 to 5 Biscoff cookies, crushed
• Whole or halved Biscoff cookies for decorating, optional
• Ground cinnamon or pumpkin pie spice, optional

How to Make Pumpkin Biscoff Cheesecake

Step 1: Prepare the Biscoff Crust

Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.

Place the Biscoff cookies in a food processor and pulse until they become fine crumbs. Measure out 2 cups of cookie crumbs.

Add the crumbs to a medium bowl with the brown sugar and melted butter. Stir until everything is evenly combined and the crumbs resemble wet sand.

Transfer the cookie mixture to the prepared springform pan.

Press the crumbs firmly and evenly into the bottom of the pan. The bottom of a measuring cup works well for packing the crust into a tight, even layer.

Bake for 8 to 10 minutes.

Remove the crust from the oven and let it cool slightly while you prepare the cheesecake filling.

Step 2: Make the Pumpkin Cheesecake Filling

Place the softened cream cheese in a large mixing bowl.

Using an electric mixer, beat the cream cheese until smooth and creamy.

Add the brown sugar and granulated sugar and mix until combined.

Scrape down the sides and bottom of the bowl as needed.

Add the pumpkin puree, Biscoff cookie butter, sour cream, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, flour, and salt.

Mix on low speed until smooth and evenly combined.

Step 3: Add the Eggs

Add the eggs one at a time, mixing on low speed just until each egg is incorporated.

Avoid overmixing the batter once you add the eggs. Too much air in cheesecake batter can cause the cheesecake to puff while baking and then sink or crack as it cools.

Step 4: Assemble the Cheesecake

Pour the pumpkin Biscoff cheesecake filling over the prepared cookie crust.

Use a spatula to smooth the top.

Gently tap the pan on the counter a few times to help release any large air bubbles trapped in the batter.

Step 5: Bake

Bake the cheesecake at 325°F for about 60 to 75 minutes.

The cheesecake is ready when the outer edges appear set, but the center still has a slight jiggle.

Turn off the oven and crack the oven door slightly.

Leave the cheesecake in the turned-off oven for approximately 30 minutes. This allows it to begin cooling gradually.

Remove the cheesecake from the oven and allow it to cool completely at room temperature.

Cover and refrigerate for at least 6 hours or overnight.

Step 6: Add the Biscoff Topping

Once the cheesecake is completely chilled, carefully remove the springform pan sides.

Place 1/2 cup Biscoff cookie butter in a microwave-safe bowl and heat for about 10 to 20 seconds, just until softened and easy to spread.

Allow it to cool slightly before pouring it over the cold cheesecake.

Spread the softened cookie butter evenly over the top.

Decorate with whipped cream and sprinkle generously with crushed Biscoff cookies.

Add whole or halved Biscoff cookies around the top for an extra decorative finish.

What Is Biscoff Cookie Butter?

Biscoff cookie butter is a creamy spread made from Biscoff cookies. It has the consistency of a nut butter but tastes like caramelized, warmly spiced cookies.

Its cinnamon and caramel notes pair especially well with pumpkin, which makes it a great addition to fall desserts.

In this cheesecake, Biscoff is used three different ways. The cookies make the crust, cookie butter is mixed into the pumpkin cheesecake filling, and more melted cookie butter is spread over the finished cheesecake.

Pumpkin Puree vs. Pumpkin Pie Filling

Use pure pumpkin puree for this recipe rather than canned pumpkin pie filling.

Pure pumpkin contains pumpkin without the additional sweeteners and spices found in pumpkin pie filling.

Since the cheesecake already contains sugar, cinnamon, pumpkin pie spice, and Biscoff cookie butter, using pure pumpkin gives you better control over the sweetness and spice.

Tips for Making the Best Pumpkin Cheesecake

Use Room Temperature Ingredients

Allow the cream cheese, eggs, and sour cream to come to room temperature before making the cheesecake.

Room-temperature ingredients blend more easily and help create a smooth cheesecake batter.

Use Full-Fat Cream Cheese

For the richest and creamiest texture, use full-fat blocks of cream cheese.

Avoid whipped cream cheese or cream cheese spread sold in tubs. These products contain different amounts of moisture and can affect the finished texture.

Don’t Overmix the Eggs

Mix the filling until smooth before adding the eggs.

Once the eggs go into the batter, keep the mixer on low and mix only until they are incorporated.

Don’t Overbake

The cheesecake should not look completely firm when it comes out of the oven.

Look for firm outer edges with a center that still wobbles slightly.

The center will continue to set as the cheesecake cools and chills.

Chill the Cheesecake Overnight

Although you can serve the cheesecake after about 6 hours of refrigeration, chilling it overnight produces the best texture.

It also makes the cheesecake much easier to slice.

Do I Need a Water Bath?

A water bath is optional for this recipe.

If you prefer to use one, tightly wrap the outside of the springform pan with several layers of heavy-duty aluminum foil.

Place the wrapped springform pan inside a larger roasting pan and carefully add hot water to the roasting pan.

Alternatively, place a pan of hot water on the oven rack beneath the cheesecake. This adds moisture to the oven without placing the springform pan directly in the water.

If the cheesecake does develop a small crack, the Biscoff topping will cover it.

How to Make a Biscoff Drip

For an extra-pretty presentation, let some of the cookie butter topping drip down the sides of the cheesecake.

Warm the cookie butter until it’s pourable.

Test a small amount on the edge of the cheesecake before adding the rest. If it runs down the side quickly, let the cookie butter cool for another minute or two.

Once it reaches the right consistency, spoon small amounts around the outer edge and gently push the cookie butter over the side.

Spread the remaining cookie butter over the center of the cheesecake.

Decorating Ideas

Several easy ways to decorate Pumpkin Biscoff Cheesecake:

Pipe whipped cream around the outer edge and tuck half of a Biscoff cookie into each swirl.

Sprinkle crushed Biscoff cookies over the center.

For additional fall flavor, lightly dust the whipped cream with cinnamon or pumpkin pie spice.

You can also drizzle caramel sauce. Caramel, pumpkin, and Biscoff work especially well together.

Variations

Caramel Pumpkin Biscoff Cheesecake

Drizzle caramel or salted caramel sauce over the finished cheesecake before serving.

Pecan Pumpkin Biscoff Cheesecake

Sprinkle toasted chopped pecans over the Biscoff topping.

Extra Biscoff Cheesecake

For even more cookie flavor, add additional crushed Biscoff cookies over individual slices when serving.

Mini Pumpkin Biscoff Cheesecakes

More Recipes that You Will Love