Easy Pumpkin Cheesecake With Biscoff Cookie Crust

I’ve been toying with the idea of how to craft an easy pumpkin cheesecake recipe for a long time.

I’m the kind of cook and baker that finds a recipe I really like and then I try to reinvent it with a new twist.

And that’s really how this pumpkin cheesecake recipe was created. I took my creamy cheesecake recipe as the base and played around with spices, pumpkin and different crust ideas until I finally landed on this version. I made this several times to make sure it was just right (and maybe to enjoy over and over again!)

The Best Cookie Crust For This Pumpkin Cheesecake

One of the things I think you’ll really enjoy about this pumpkin cheesecake recipe is the crust. I didn’t think a traditional graham cracker crust was enough. I originally tried making this with a spiced wafer cookie crust. But, it was a bit dry and I didn’t think the spices of the cookie worked great with the spices in the cheesecake.

That’s when it hit me. BISCOFF COOKIES! You know, the little browned butter, slightly sweet and crunchy cookies you’ve probably had as a snack on an airplane flight? I love those cookies so much. And the thought of that slightly sweet and subtly spiced cookie as the base for a pumpkin pie tasting cheesecake? Oh YEAH! I knew from the moment I patted that crust in my springform pan it was going to be delicious.

Getting The Pumpkin Spices Just Right

Here’s what I think I like the most about my version of pumpkin cheesecake~the spices. Not overly heavy in any one note, just a nice balance of warm flavors that still let the flavor of the pumpkin come through. And there’s still that cheesecake taste too. It really blended and baked up well for a true pumpkin cheesecake experience!

Yield: 12-16 slices

Easy Pumpkin Cheesecake

Move over pumpkin pie! This easy pumpkin cheesecake might become the new pumpkin favorite on your holiday dessert buffet!

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Ingredients

• 1( 8.8oz ) package Biscoff cookies, MINUS ONE COOKIE, processed to crumbs (set lone cookie aside)
• 3/4 stick salted butter, melted
• 3 (8 oz.) blocks of cream cheese, softened to room temperature
• 1 cup sugar
• 1 15oz. can pumpkin puree (not pumpkin pie filling)
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 tsp. vanilla
• 4 whole eggs
• 1 tsp. vanilla
• 1 pint sour cream
• 2 tbsp. sugar
• 1/2 tsp. cinnamon

Instructions

1. Preheat oven to 350 degrees. Lightly butter 9 inch springform pan.
2. In medium bowl, combine Biscoff crumbs and melted butter. Mix together so that butter is incorporated well into the crumbs.
3. Spread crumb mixture evenly over bottom of springform pan. Press down firmly, using hands or back of spoon to "tamp down" crust. Set aside.
4. In a large mixing bowl, add cream cheese and start to mix. I like to let cream this for a few minutes. Then add 1 c. sugar, pumpkin, 1 tsp. vanilla, 1 tsp. cinnamon, ginger/cloves. Mix together until smooth (usually 5-7 minutes in a stand mixer). You don't want any cream cheese clumps in the batter. It takes a little time, but it's worth it! This is what makes the cheesecake creamy!
5. Add eggs, one at a time until last egg is mixed in.
6. Pour batter onto cookie crust. Bake 50-55 minutes.
7. Take out of oven (middle of cake may still be a little jiggly). Let stand for 10 minutes.
8. Meanwhile, turn up oven temperature to 425 and prepare topping.
9. In medium bowl, combine sour cream, 2 tbsp. sugar and 1 tsp. vanilla and 1/2 tsp. cinnamon. Mix by hand and spread on top of cheesecake.
10. Put in 425 degree oven for 5 minutes. Turn off oven and let sit for 5 more minutes then remove from oven.
11. Cool and refrigerate before slicing.

Notes

I like to refrigerate this overnight before serving. And to finish it off, I like to crumble that one saved cookie over the top of the cake. Whipped cream certainly works too!

If you’re ready to try something new in the world of pumpkin desserts this season, I think this cheesecake is worth a try! As much as I love pumpkin pie, this recipe gives it a run for its money!

The true test is this~as someone who loves a slice of pumpkin pie with coffee for breakfast, can I do that with this cheesecake too?

Remember earlier when I said I tried this recipe a few times before being ready to share with all of you? Let’s just say I had MANY days of cheesecake for breakfast! And it was worth every calorie, carb and fat gram!

I’d be honored if this cheesecake dessert ends up at one of your holiday events this year. Please let me know if you give it a try.

From my kitchen to yours,

Jill