Making a homemade Spiced Pumpkin Cheesecake is easier than you might think! This recipe delivers a silky, creamy, crack-free filling, perfectly spiced with a homemade blend. It's made on a delicious Biscoff cookie crust that adds a unique, stand-out flavor that will gets you "WOW" reviews. The best part? We take all the hassle out thanks to our tried-and-true no water bath method.
Part of our extensive collection of Cheesecake Recipes, this recipe has been baked in three different ovens and taste-tested at several occasions to ensure you're set up for success!
This pumpkin cheesecake recipe is worth your time! It combines our expertise from over 20 other cheesecake recipes published on our site, from balanced flavors to the easy baking technique.
Another fall dessert we've been making for years are these Caramel Apple Cheesecake Bars. Either option is great for any and all autumn parties.
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Ingredients for pumpkin cheesecake with Biscoff crust
These are not complicated ingredients, but I've listed a few very important tips below that could make or break your experience. Full quantities are in the recipe card below.
- Biscoff cookies: You need 48 cookies, which is 1.5 of the original size packages. Walmart has been the cheapest place for me to purchase these where I live.
- Butter: I almost exclusively use salted butter, but unsalted will work fine in this recipe.
- Granulated sugar: The sugar should not be reduced in the crust or batter. It not only impacts the sweetness, but also the final texture of both elements.
- Cream cheese: Make sure to use full fat, brick cream cheese. This is essential!
- Brown sugar: To measure accurately, pack it into the measuring cup with a medium-firm pressure.
- Spices: We wrote this recipe with our own blend of cinnamon, ground ginger, nutmeg, and cloves. You can substitute with pumpkin pie spice if desired, but it may change the final flavor.
- Vanilla extract: Don't skip this, it truly adds an extra level of flavor.
- Pumpkin puree: Absolutely only use 100% pumpkin. I have found that canned puree gives me more concentrated flavor and less chance of a watery batter.
- Eggs: These will incorporate faster and easier if they are room temperature, which helps you avoid overmixing (which helps you avoid cracks... it's all connected!). You can pop them in a bowl of warm water for several minutes if you forgot to take them out of the fridge.
- Heavy cream: Instead of sour cream, we use heavy whipping cream for an extra silky texture. This should not be substituted with half n half or milk because the fat content is significantly different.
Helpful kitchen tools
How to make spiced pumpkin cheesecake
We have step-by-step photos below, but if you want even more details on our favorite baking method, check out our guide on How to Bake Cheesecake Without a Water Bath. The first step is to line a 9-inch springform pan with foil, then spray it lightly with baking spray.
In a large food processor, pulse the Biscoff cookies until they are fine crumbs, then add the butter and sugar until it resembles damp sand.
Pour half the crumbs into the prepared pan, then press them firmly 1.5-2 inches up the sides of the pan. Dump the remaining crumbs into the pan and press into the bottom. I use a tamper or measuring cup to make sure the pressure is firm, which prevents a crumbly crust.
Bake for 8-9 minutes at 350°F.
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the cream cheese, brown sugar, granulated sugar, spices, and vanilla on medium-high speed for 2 minutes.
Make sure to scrape the sides to ensure it's all incorporated. The mixture should be very smooth.
Add the pumpkin puree and mix on low speed until just combined, scraping the sides as needed.
Add the eggs one at a time on low speed, mixing until each is well combined before adding the next one. Continue to use your spatula to scrape the bowl so that the batter combines evenly.
Lastly, add the heavy cream on low until just combined. Then pour the filling into the cooled crust and place the pan on a rimmed cookie sheet.
This tray with the cheesecake will go on the middle rack of the oven, then a baking dish or roasting pan will go underneath. Pour about 3 cups of hot water into that dish and close the oven door to trap the steam.
Bake for 55 minutes at 325F. Then turn the oven off and prop the oven door slightly (I used a wooden spoon), letting it gradually cool for 1 hour.
Lastly, remove the cheesecake from the oven and continue cooling at room temperature for 3-4 hours. Refrigerate it uncovered overnight or until fully chilled, then remove it from the springform pan and serve!
Make ahead and storage tips
You have to make this dessert at least one day ahead of time so that it has enough time to chill. I recommend storing it the first night uncovered to prevent condensation from building. Leftover after that can be stored in an airtight container for 3-4 days. Just know that the longer it is stored, the softer the crust gets.
Toppings and variations
Make it your own with any of these variation and topping ideas!
- Whipped cream (add a little cinnamon for extra color)
- Chocolate Ganache for Cheesecake
- Microwave Caramel Pecan Sauce
- Caramel sauce (or dulce de leche sauce)
- Maple Pecans
- Graham Crackers Crust for Cheesecake
- Oreo Crust for Cheesecake
- Gingersnap crust
How to freeze
Start by freezing it whole or in slices on a flat surface like a cookie sheet. After it's firm, wrap it well with plastic wrap and foil before storing in the freezer for 1-2 months. For detailed instructions and photos, check out our guide on How to Freeze Cheesecake, complete with tips for thawing and serving.
FAQs
Yes, these refer to the same product. If you are unsure, simply check the ingredient label to ensure the only ingredient is pumpkin.
Pumpkin pie filling includes a lot of extra ingredients, including sweeteners and spices, that will completely change the results of this recipe. Only use 100% pumpkin puree to make this dessert.
You must use a full-fat brick cream cheese for this recipe (not whipped cream cheese in a tub). The fat highly impacts the final texture, so do not use low-fat. I have had equal success with higher quality, name brand options and generic brands, although I choose higher quality when the price is right.
For this recipe, you'll need a 9-inch metal, non-stick springform pan. I have tested cheap pans from Ross and higher-quality brands, and I highly recommend choosing a higher quality option. We use various colors of this Nordic Ware springform pan because it locks securely, has a slightly raised base to make removing desserts easy, and is made with a sturdy metal to promote even cooking.
Tips & tricks
- The cream cheese should be very soft (but not at all melty) to avoid lumps and accomplish even cooking. You can soften it in the microwave at 30-40% power for 30 seconds to help speed up the process, if needed.
- Use a firm pressure on the crust to avoid a crumbly texture.
- If you like a firmer texture, increase the baking time a little. Just know that you risk browning on the top or cracks with longer baking.
- Store this uncovered overnight in the fridge to avoid thick condensation building on top.
More pumpkin recipes
Looking for other recipes like this? Try these:
- Pumpkin Sheet Cake with Caramel Coffee Frosting
- Pumpkin Coffee Cake Recipe with Crumble Topping
- Pumpkin Bread with Streusel Topping
- Pumpkin Chocolate Chip Bundt Cake
- Sweet Potato Chili (with pumpkin puree)
- Simple Pumpkin Cake
This post was photographed by Rhadonda Sedgwick.
Recipe
Spiced Pumpkin Cheesecake (Biscoff Crust, No Water Bath)
Equipment
- stand mixer or hand mixer
Ingredients
Crust
- 48 biscoff cookies 375 grams or 1½ packages
- 7 tablespoon butter melted
- 2 tablespoon granulated sugar
Cheesecake Filling
- 24 oz full fat, brick cream cheese very soft
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree *see note
- 3 large eggs room temperature
- ⅓ cup heavy cream room temperature
For Serving (optional)
- Whipped cream
Instructions
Crust
- Preheat the oven to 350℉. Line the bottom of a 9 inch springform pan with parchment paper, then spray lightly with baking spray. (**See notes)
- In a large food processor, pulse the cookies until they are fine crumbs. Add the butter and sugar, then combine until it resembles damp sand.48 biscoff cookies, 7 tablespoon butter, 2 tablespoon granulated sugar
- Press it firmly into the prepared pan about 1.5-2 inches up the side. I pour half of the crumbs in, press it up the sides, then pour in the second half and press it into the bottom.
- Bake for 8-9 minutes, then set aside to cool.
Filling
- Reduce the oven temperature to 325°F and position two racks-one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you'll need it when the cheesecake goes into the oven.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the cream cheese, brown sugar, granulated sugar, spices, and vanilla on medium-high speed for 2 minutes, scraping the sides well 1-2 times. The mixture should be very smooth.24 oz full fat, brick cream cheese, ¾ cup brown sugar, ½ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, 2 teaspoon vanilla extract
- Add the pumpkin puree and mix on low speed until just combined, scraping the sides as needed.1 cup pumpkin puree
- Add the eggs one at a time on low speed, mixing until each is well combined before adding the next one. Scrape the bowl occasionally.3 large eggs
- Add the heavy cream on low until just combined. Pour the filling into the cooled crust and place the pan on a rimmed cookie sheet.⅓ cup heavy cream
- Place the cookie sheet with the cheesecake on the middle rack of the oven. Then place a roasting pan or 9x13 baking dish on the bottom rack and pour in the 3 cups of hot water. Close the oven door immediately.
- Bake at 325 for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and let it cool for 1 hour. Don't open the oven more than that crack or the heat will escape.
- Remove the cheesecake from the oven and cool 3-4 hours at room temperature, then refrigerate it uncovered overnight or until fully chilled. Once completely chilled, remove it from the springform pan. Serve with whipped cream (optional).Whipped cream
Notes
- The cream cheese should be very soft (but not at all melty) to avoid lumps and accomplish even cooking. You can soften it in the microwave at 30-40% power for 30 seconds to help speed up the process, if needed.
- Use a firm pressure on the crust to avoid a crumbly texture.
- If you like a firmer texture, increase the baking time a little. Just know that you risk browning on the top or cracks with longer baking.
- Store this uncovered overnight in the fridge to avoid thick condensation building on top.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This cheesecake recipe is so easy without the water bath and so delicious!