Spiced Pumpkin Cheesecake (Biscoff Crust, No Water Bath)

A serving spatula holding a piece of cheesecake.

5 from 1 vote

Spiced Pumpkin Cheesecake (Biscoff Crust, No Water Bath)

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.

Prep Time20

Cook Time2

Cooling Time8

Total Time10 20

Course: Dessert

Cuisine: American

Servings: -14 slices

Calories: 466kcal

Author: Misty

Equipment

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

*Pumpkin puree: This should be 100% pumpkin, not pumpkin pie filling.

**Pan preparation: For photos and detailed instructions of how we like to easily line our 9-inch springform pan, check out our Graham Cracker Cheesecake Crust.

Tips and 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.

Storage: Store in the fridge for up to a week. Once it is completely cold it can be placed in an airtight container, like this cake carrier, to help it last.

Freezing: Check out our detailed guide on How to Freeze Cheesecake, complete with tips for thawing and serving. The basics are to freeze it on a flat surface like a cookie sheet (whole or in slices). After it's firm, wrap it well with plastic wrap and foil before storing in the freezer for 1-2 months.

Nutrition