This Biscoff Pumpkin Cheesecake has a Biscoff cookie crust and a pumpkin cheesecake base. Then Biscoff cookie butter is swirled into the batter!
Quick Tips
- Use softened cream cheese to make the pumpkin cheesecake batter. Then mix it well so that it’s smooth with no lumps before adding the rest of the ingredients
- Heat the Biscoff Cookie Butter in the microwave for a few seconds before swirling it into the cheesecake. This helps thin the cookie butter so that it incorporates well
- LOVE cookie butter? Add an extra swirl by adding half of the cheesecake batter to the pan, spooning in some (slightly heated) cookie butter throughout, then add the remaining cheesecake batter on top. Add the last spoonfuls of cookie butter on top and swirl!
Equipment
- Hand or stand mixer
- Measuring cups and spoons
- 9-inch spring form pan
- Mixing bowls
- Silicone spatula
- Large pan for water bath (roasting pan, etc)
Ingredient Notes
- Biscoff Cookies– 1 8.8 ounce package, or about 32 cookies (finely crushed)
- Biscoff Cookie Butter– ¼ cup (or more if you’re a cookie butter lover!)
- Butter– salted or unsalted is OK
- Cream cheese– softened to room temperature
- Granulated sugar
- Light brown sugar– dark brown sugar is OK too
- Pumpkin pie spice– or make your own!
- Vanilla extract
- Salt
- Eggs– room temperature
- Pumpkin puree– 100% pure pumpkin (NOT pumpkin pie filling)
- All-purpose flour
Love this Biscoff Pumpkin Cheesecake? Try these other pumpkin desserts!
- Pumpkin Cheesecake Bundt Cake
- Caramel Filled White Chocolate Pumpkin Cookies
- Cinnamon Sugar Pumpkin Muffins
How to make Biscoff Pumpkin Cheesecake
This Biscoff Pumpkin Cheesecake can be made in three simple steps!
- Make the Biscoff Cookie crust
- Make the pumpkin cheesecake base
- Swirl in the Biscoff Cookie Butter and bake
How to make the Biscoff Cookie crust
Preheat the oven to 350 degrees. Use a food processor (or place the cookies in a gallon bag and crush with a rolling pin) to finely crush the Biscoff cookies.
Next, pour the crushed cookies into a mixing bowl and add the melted butter. Stir well until fully incorporated.
Grease a 9-inch spring form pan with baking spray, then pour the crust mixture into the bottom of the pan.
Use the back of a measuring cup to press the mixture firmly down throughout the bottom of the pan, and up the sides 1-2 inches.
Bake the crust for 8-10 minutes. Remove it if it starts to brown.
How to make the pumpkin cheesecake base
While the crust bakes, start making the cheesecake batter. Add the softened cream cheese, granulated sugar and brown sugar to a medium to large mixing bowl.
Use a hand or a stand mixer to cream the sugars and cream cheese together until smooth. Scrape down the bowl once complete.
Add the pumpkin pie spice, salt, flour, vanilla extract and pumpkin puree (everything else BUT the eggs). Mix well until smooth. Scrape down the bowl once complete.
Add the room temperature eggs to the batter and mix on low-medium speed until just combined, then scrape down the bowl one last time to ensure that everything is well incorporated.
Pour the pumpkin cheesecake batter over the baked Biscoff Cookie crust and smooth it out.
How to swirl in the Biscoff Cookie Butter and bake
Heat ¼ cup of Biscoff Cookie Butter in the microwave for 10-15 seconds, or until it is at a drizzle consistency.
Spoon the cookie butter (in separate dollops) over the top of the cheesecake.
Use a butter knife to swirl the cookie butter into the cheesecake batter. Make figure eights with your knife for best results.
Use a water bath method to bake the cheesecake for 50-60 minutes or until there is a 4-inch jiggle in the center. Then turn off the oven but leave the cheesecake inside.
Once the oven has cooled to room temperature, remove the cheesecake and water bath from the oven. Remove the cheesecake from the water bath and allow it to cool to room temperature, then place it in the fridge to cool for at least 4 hours (preferably overnight).
Try these other cheesecake recipes!
Biscoff Pumpkin Cheesecake
Equipment
- Hand or stand mixer
- Mixing bowls
- 9-inch spring form pan
- Measuring cups and spoons
- silicone spatula
- food processor or rolling pin (for crushing the cookies)
Ingredients
For the Biscoff Cookie crust
- 8.8 ounces Biscoff Cookies 1 package (32 cookies), finely crushed
- 6 tablespoons butter melted
For the pumpkin cheesecake
- 32 ounces cream cheese 4 bricks, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 3 eggs room temperature
- 1 cup pumpkin puree
For the Biscoff Cookie Butter swirl
- ¼ cup Biscoff Cookie Butter warmed until drizzle-able
Instructions
To make the Biscoff Cookie crust
- Preheat the oven to 350 degrees.
- Use a food processor (or place the cookies in a gallon bag and crush with a rolling pin) to finely crush the Biscoff cookies.
- Pour the crushed cookies into a mixing bowl and add the melted butter. Stir well until fully incorporated.
- Grease a 9-inch spring form pan with baking spray, then pour the crust mixture into the bottom of the pan.
- Use the back of a measuring cup to press the mixture firmly down throughout the bottom of the pan, and up the sides 1-2 inches.
- Bake the crust for 8-10 minutes. Remove it if it starts to brown.
How to make the pumpkin cheesecake
- While the crust bakes, start making the cheesecake batter. Add the softened cream cheese, granulated sugar and brown sugar to a medium to large mixing bowl.
- Use a hand or a stand mixer to cream the sugars and cream cheese together until smooth. Scrape down the bowl once complete.
- Add the pumpkin pie spice, salt, flour, vanilla extract and pumpkin puree (everything else BUT the eggs). Mix well until smooth. Scrape down the bowl once complete.
- Add the room temperature eggs to the batter and mix on low-medium speed until just combined, then scrape down the bowl one last time to ensure that everything is well incorporated.
- Pour the pumpkin cheesecake batter over the baked Biscoff Cookie crust and smooth it out.
How to add the Biscoff Cookie Butter swirl and bake
- Heat ¼ cup of Biscoff Cookie Butter in the microwave for 10-15 seconds, or until it is at a drizzle consistency.
- Spoon the cookie butter (in separate dollops) over the top of the cheesecake.
- Use a butter knife to swirl the cookie butter into the cheesecake batter. Make figure eights with your knife for best results.
- Use a water bath method to bake the cheesecake for 50-60 minutes or until there is a 4-inch jiggle in the center. Then turn off the oven but leave the cheesecake inside.
- Once the oven has cooled to room temperature, remove the cheesecake and water bath from the oven. Remove the cheesecake from the water bath and allow it to cool to room temperature, then place it in the fridge to cool for at least 4 hours (preferably overnight).
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