Dessertscakemehometonight4.3
Pumpkin Spice Cheesecake
Move over pumpkin pie, pumpkin spice cheesecake is the new favorite Thanksgiving dessert. This cheesecake is made with a biscoff cookie crust, filled with a creamy pumpkin spice cheesecake filling, and topped with cream cheese whipped cream frosting. You will fall in love with this delicious cheesecake recipe!
👥 12 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 45 min🔥 Cook: 1h 30m👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- measuring cup
- spatula
- whisk
📝 Preparation Steps
1
Biscoff Cookie Crust
2
Preheat oven to 350° F. Line the bottom of a springform pan or cheesecake pan with a parchment circle.
3
In a mixing bowl, combine biscoff cookie crumbs, brown sugar, melted butter and salt. Mix together until well combined.
4
Pour the biscoff cookie crumb mixture into the prepared springform/cheesecake pan and spread evenly. Use a flat-bottomed measuring cup or drinking glass to firmly press the crumbs into the bottom and up the sides of the pan.
5
Bake the crust for ⏱️ 15 minutes in the oven. Remove from the oven and allow to cool while making the cheesecake filling.
6
Pumpkin Spice Cheesecake
7
Turn the oven temperature down to 300° F.
8
In the bowl of a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream together room temperature cream cheese, granulated sugar, brown sugar, and all-purpose flour until smooth and creamy.
cream cheese (room temperature)24 ozcream cheese4 oz
9
Add in pumpkin puree, vanilla extract, and pumpkin pie spice and mix on low until well combined.
pumpkin puree15 ozvanilla extract1 tsppumpkin pie spice2 tsp
10
While mixing on low speed, drizzle in heavy cream.
¼ cup heavy creamheavy cream1 cup
11
Continuing to mix on low speed, add in the room temperature eggs, one at a time, mixing in between each addition. Be sure to scrape the sides and bottom of the bowl to ensure everything is well mixed.
eggs (room temperature)4
12
Wrap the springform/cheesecake pan in aluminum foil, on the bottom and up the sides. We are doing this because the cheesecake will bake in a water bath and we don't want the water to leak into the cheesecake. Be sure that the foil covers up the sides and will not allow water into the springform pan.
13
Pour the cheesecake filling into the biscoff cookie crust and spread evenly with an offset spatula.
14
Place the cheesecake pan in a larger baking pan and place in the oven. Pour approximately ½ inch of water in the larger baking pan around the cheesecake to create a water bath.
15
Bake for ⏱️ 1 hour and ⏱️ 30 minutes, until the cheesecake appears set but also slightly jiggly in the middle.
16
Turn the oven off and allow the cheesecake to sit in the closed oven for ⏱️ 30 minutes.
17
After ⏱️ 30 minutes, open the oven door and allow the cheesecake to begin cooling in the oven for ⏱️ 30 minutes.
18
After ⏱️ 30 minutes, remove the cheesecake from the oven and from the water bath and allow to cool to room temperature.
19
Chill the cheesecake in the refrigerator for at least ⏱️ 6 hours or overnight.
20
Cream Cheese Whipped Cream
cream cheese (room temperature)24 ozcream cheese4 oz
21
In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric hand mixer, cream together cold cream cheese, powdered sugar, and vanilla extract until smooth.
cream cheese (room temperature)24 ozcream cheese4 ozvanilla extract1 tsp
22
Drizzle in heavy cream while mixing on low speed and continue to mix until combined.
¼ cup heavy creamheavy cream1 cup
23
Turn the mixer to medium-high speed and whip until stiff peaks form.
24
Decorating the Pumpkin Spice Cheesecake
25
To decorate the cheesecake as pictured, pipe the cream cheese whipped cream frosting along the outside edge using a Wilton 1M piping tip.
cream cheese (room temperature)24 ozcream cheese4 oz
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