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Pumpkin Biscoff Cheesecake

This Pumpkin Biscoff Cheesecake is the ultimate fall cheesecake for cookie butter lovers. A buttery Biscoff cookie crust is filled with thick, creamy pumpkin cheesecake flavored with warm pumpkin pie spices and Biscoff cookie butter, then topped with fluffy whipped cream, melted cookie butter, and crushed Biscoff cookies.

Pumpkin and Biscoff are such a good combination because the caramelized, warmly spiced flavor of Biscoff cookies pairs perfectly with pumpkin, cinnamon, brown sugar, and vanilla.

This cheesecake has Biscoff in every layer—the cookie crust, creamy pumpkin filling, and that gorgeous cookie butter topping.

If you’re looking for a pumpkin dessert that feels a little more special than traditional pumpkin pie, this is it. Make it for Thanksgiving, Friendsgiving, Halloween, a fall dinner party, or anytime pumpkin season gives you an excuse to bake cheesecake.

Why You’ll Love Pumpkin Biscoff Cheesecake

This cheesecake combines two of my favorite fall flavors: pumpkin spice and Biscoff cookie butter.

You’ll love it because it has:

• A Biscoff cookie crust
• Real pumpkin puree
• Creamy Biscoff cookie butter
• Warm pumpkin pie spices
• Rich, creamy cheesecake filling
• Whipped cream topping
• Melted cookie butter drizzle
• Crushed Biscoff cookies
• An easy make-ahead option for Thanksgiving

It’s rich without being overwhelmingly sweet, and the spiced cookie flavor makes the pumpkin taste even better.

Ingredients

Biscoff Cookie Crust

• 2 cups finely crushed Biscoff cookies
• 2 tablespoons light brown sugar
• 6 tablespoons unsalted butter, melted

Pumpkin Biscoff Cheesecake Filling

• 3 packages (8 ounces each) full-fat cream cheese, softened
• 3/4 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 cup pure pumpkin puree
• 1/2 cup Biscoff cookie butter
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt

Whipped Cream

• 1 1/2 cups cold heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Biscoff Topping

• 1/2 cup Biscoff cookie butter
• 4–5 Biscoff cookies, crushed
• Additional whole Biscoff cookies for decorating, optional
• Cinnamon or pumpkin pie spice, optional

The Biscoff Cookie Crust

Instead of a traditional graham cracker crust, we’re making this pumpkin cheesecake with crushed Biscoff cookies.

This is where the Biscoff flavor starts.

The cookies have a caramelized flavor with warm spices that pair beautifully with pumpkin.

Place the Biscoff cookies in a food processor and pulse until you have fine crumbs.

You can also put the cookies into a zip-top bag and crush them with a rolling pin.

You’ll need approximately 2 cups of crumbs.

How to Make the Biscoff Crust

Preheat the oven to 325°F.

Lightly grease a 9-inch springform pan.

Combine the Biscoff cookie crumbs and brown sugar in a medium bowl.

Pour in the melted butter.

Stir until all of the cookie crumbs are evenly coated and the mixture resembles wet sand.

Transfer the crumbs to the springform pan.

Press them firmly into an even layer across the bottom of the pan.

You can also bring the crust slightly up the sides if you’d like.

I like using the bottom of a measuring cup to pack the crumbs tightly.

Bake the crust for 8–10 minutes.

Remove it from the oven and allow it to cool slightly while you make the pumpkin cheesecake filling.

Make the Pumpkin Biscoff Cheesecake Filling

Add the softened cream cheese to a large mixing bowl.

Beat with an electric mixer until completely smooth and creamy.

Add the brown sugar and granulated sugar.

Beat again until smooth, scraping down the sides and bottom of the bowl as needed.

Add the pumpkin puree, Biscoff cookie butter, sour cream, vanilla, pumpkin pie spice, cinnamon, nutmeg, flour, and salt.

Mix on low speed until everything is completely combined.

Scrape down the bowl again.

Add the Eggs

Add the eggs one at a time.

Mix on low speed after each egg just until incorporated.

Don’t overmix the cheesecake batter once the eggs have been added.

Overmixing incorporates too much air into the filling. The cheesecake can puff dramatically in the oven and then sink or crack as it cools.

You want a thick, smooth batter without beating a lot of air into it.

Use Pure Pumpkin Puree

Make sure you’re using pure pumpkin puree, not pumpkin pie filling.

Pumpkin pie filling has already been sweetened and seasoned.

Pure pumpkin lets us control the amount of sugar and spice in the cheesecake, which is especially important because the Biscoff cookie butter adds sweetness of its own.

How Much Biscoff Cookie Butter Goes in the Cheesecake?

I use 1/2 cup of Biscoff cookie butter directly in the pumpkin cheesecake filling.

That’s enough to give the filling a noticeable caramelized cookie flavor without overpowering the pumpkin.

Then we’ll add another 1/2 cup to the top.

That way you can taste both pumpkin and Biscoff rather than having one completely take over.

Assemble the Cheesecake

Pour the pumpkin Biscoff cheesecake filling over the prepared cookie crust.

Smooth the top with a spatula.

Gently tap the pan against the counter a couple of times to help release any large air bubbles.

Place the cheesecake into the preheated oven.

How to Bake Pumpkin Biscoff Cheesecake

Bake at 325°F for approximately 60–75 minutes.

The exact time will depend on your oven.

The outside edge of the cheesecake should appear set, while the center should still have a gentle jiggle.

Don’t wait until the entire cheesecake looks completely firm.

Turn off the oven.

Crack the oven door slightly and allow the cheesecake to sit inside for approximately 30 minutes.

Remove it from the oven and allow it to finish cooling at room temperature.

Once completely cooled, cover the cheesecake and refrigerate it for at least 6 hours.

Overnight is even better.

Do I Need a Water Bath?

You don’t have to use a water bath for this cheesecake, but you certainly can.

A water bath provides a gentle, moist environment that can help cheesecake bake more evenly.

If using one, wrap the outside of your springform pan very tightly in several layers of heavy-duty aluminum foil.

Place it inside a larger roasting pan and carefully add hot water around the springform pan.

If you don’t want to put your springform pan directly into water, place a separate pan of hot water on the rack underneath your cheesecake.

And if your cheesecake develops a little crack, don’t worry.

We’re covering the top in Biscoff cookie butter and whipped cream anyway.

No one will ever know.

Cool the Cheesecake Completely

This part requires patience.

Don’t try to remove a warm cheesecake from the springform pan.

Cheesecake needs time to cool and set.

Once it has cooled to room temperature, refrigerate it for at least 6 hours or overnight.

A thoroughly chilled cheesecake is creamier, firmer, and much easier to cut into beautiful slices.

Make the Whipped Cream

When you’re ready to decorate the cheesecake, add the cold heavy whipping cream to a chilled mixing bowl.

Beat until it begins to thicken.

Add the powdered sugar and vanilla.

Continue beating until stiff peaks form.

Keep the whipped cream refrigerated until you’re ready to decorate.

Make the Biscoff Cookie Butter Topping

Place 1/2 cup Biscoff cookie butter in a microwave-safe bowl.

Microwave for approximately 10–20 seconds.

You only want to soften it enough to make it easily spreadable or pourable.

Don’t make it extremely hot.

Let it cool for a minute or two before adding it to your cold cheesecake.

Decorate the Pumpkin Biscoff Cheesecake

Carefully remove the sides of the springform pan.

Pour or spoon the softened Biscoff cookie butter over the top of the cheesecake.

Gently spread it toward the edges.

You can let a little cookie butter drip down the sides for a more dramatic presentation.

Pipe large whipped cream swirls around the outer edge.

Sprinkle crushed Biscoff cookies over the top.

You can also tuck half or whole Biscoff cookies into the whipped cream swirls.

Finish with a tiny sprinkle of cinnamon or pumpkin pie spice if desired.

Make a Biscoff Drip Cheesecake

If you want that gorgeous bakery-style drip around the outside, slightly warm the cookie butter until it flows easily from a spoon.

Before pouring it over the entire cheesecake, test one small drip on the back.

If it runs all the way to the bottom immediately, it’s too warm.

Let it cool slightly.

Once you have the right consistency, spoon small amounts around the edge and gently encourage them over the side.

Then spread the remaining cookie butter across the center.

What Does Pumpkin Biscoff Cheesecake Taste Like?

Think pumpkin pie crossed with cheesecake and Biscoff cookies.

The filling is thick and creamy with real pumpkin, brown sugar, vanilla, cinnamon, pumpkin spice, and just enough cookie butter to give it that signature caramelized Biscoff flavor.

Then you hit the buttery Biscoff cookie crust.

And finally there’s a layer of pure cookie butter on top with cold whipped cream and crunchy cookie crumbs.

Every layer tastes a little different, but they all work together.

Pumpkin and Biscoff Are Perfect for Fall

Biscoff doesn’t technically have to be a fall flavor, but it certainly tastes like one.

Those caramelized cookie flavors work beautifully with:

• Pumpkin
• Cinnamon
• Apples
• Pears
• Caramel
• Maple
• Brown sugar
• Coffee
• Vanilla
• Pecans

That’s why Biscoff and pumpkin work so naturally together.

How to Keep Cheesecake Creamy

Use full-fat block cream cheese and allow it to soften before mixing.

Cold cream cheese can leave lumps throughout your cheesecake batter.

Room-temperature sour cream and eggs also blend more easily.

Another important factor is not overbaking.

The center of your cheesecake should still wobble slightly when you turn off the oven.

It will continue setting as it cools.

How to Prevent Cheesecake From Cracking

For the best chance of a smooth cheesecake:

• Use room-temperature ingredients.
• Don’t overmix after adding the eggs.
• Bake at a relatively low temperature.
• Don’t overbake.
• Allow the cheesecake to cool gradually.
• Refrigerate completely before removing it from the pan.

But remember, a crack doesn’t change how the cheesecake tastes.

And with a thick layer of Biscoff cookie butter on top, this is probably one of the best cheesecakes to make if cracks make you nervous.

Make This Cheesecake Ahead of Thanksgiving

This is an excellent make-ahead Thanksgiving dessert.

I recommend baking the cheesecake the day before you need it.

Let it cool and refrigerate overnight.

On Thanksgiving Day, add the Biscoff topping, whipped cream, and cookie crumbs.

Then return it to the refrigerator until dessert.

It actually makes Thanksgiving easier because the majority of the work is already finished.

How to Cut Perfect Cheesecake Slices

For beautiful slices, use a large sharp knife.

Dip the knife into hot water.

Wipe it completely dry.

Make one cut.

Clean the blade, dip it into hot water again, dry it, and make the next cut.

Repeat between every slice.

The cookie butter topping may stick to your knife, so cleaning it between cuts is especially helpful with this cheesecake.

Caramel Pumpkin Biscoff Cheesecake

If you want to take things even further, add caramel.

Drizzle salted caramel sauce over individual slices before serving.

Caramel works beautifully with pumpkin and Biscoff.

You can also sprinkle chopped toasted pecans over the caramel for an extra fall-inspired variation.

How to Store Pumpkin Biscoff Cheesecake

Keep the cheesecake covered in the refrigerator.

For the best flavor and texture, enjoy it within about 4 days.

Because the cheesecake contains cream cheese, eggs, sour cream, and whipped cream, it should remain refrigerated.

Can You Freeze Pumpkin Biscoff Cheesecake?

Yes.

For the best results, freeze the cheesecake before adding the whipped cream and Biscoff topping.

Allow the baked cheesecake to cool completely and refrigerate until thoroughly chilled.

Wrap it tightly in plastic wrap followed by aluminum foil.

Freeze for up to about 1–2 months for the best quality.

Thaw overnight in the refrigerator.

Once thawed, decorate with Biscoff cookie butter, whipped cream, and cookie crumbs.

Recipe Notes

Use pure pumpkin puree rather than pumpkin pie filling.

Use full-fat block-style cream cheese for the best cheesecake texture.

Make sure the cream cheese is thoroughly softened before mixing.

Don’t overmix the batter once the eggs have been added.

Don’t overheat the Biscoff cookie butter for the topping. It only needs to be warm enough to spread or drizzle.

The cheesecake will continue setting as it cools, so don’t wait for the center to become completely firm in the oven.

For the best texture, bake the cheesecake the day before serving and refrigerate overnight.

For even more Biscoff flavor, serve each slice with an additional cookie.

The Ultimate Pumpkin Biscoff Dessert

If you’re trying to decide between pumpkin cheesecake and a Biscoff dessert this fall, there’s really no reason to choose.

This Pumpkin Biscoff Cheesecake gives you both.

It starts with a buttery Biscoff cookie crust, followed by a thick layer of creamy pumpkin spice cheesecake with cookie butter mixed right into the filling. Then the entire thing gets topped with more Biscoff cookie butter, fluffy whipped cream, and plenty of crunchy cookie crumbs.

It’s creamy, warmly spiced, caramelized, and unmistakably fall.

Put this one on the Thanksgiving dessert table next to the pumpkin pie and see which disappears first.