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Pumpkin Cheesecake with Biscoff Cookies

November 11, 2021
Biscoff cookies are perfect for snacking, dipping, and making an incredible crust in my rich and creamy Pumpkin Cheesecake with Biscoff Cookies!

Pumpkin Cheesecake with Biscoff Cookies

Did you know you can use your favorite cookies for any cheesecake crust? That’s why I developed this fantastic Pumpkin Cheesecake with Biscoff Cookies, made with pure pumpkin, cream cheese, and whole Biscoff cookies for the crust. This cheesecake is perfect for your Thanksgiving/Holiday table!

Pumpkin Cheesecake with Biscoff Cookies

Who here has had Biscoff cookies before?

Upon trying them for the first time, it’s easy to eat an entire sleeve of them. Why? They are crisp, sweet, and have tons of warming spices that taste like the holidays.

The best part is these are the cookies used to make the infamous cookie butter! You know, the spread that is made of crushed cookies, similar to peanut butter. This stuff is seriously good.

Pumpkin Cheesecake with Biscoff Cookies

To show off my love for Biscoff cookies, I make this insanely delicious Pumpkin Cheesecake with Biscoff Cookies. The creamy filling consists of high-quality cream cheese, pure pumpkin, and sour cream. The base is a mixture of blitzed cookies, cinnamon, brown sugar, and melted butter.

This dessert tastes like the holidays, so be sure to have it this year on your dessert table. Adults and kids alike obsess over this cheesecake!

Pumpkin Cheesecake with Biscoff Cookies

Making the Perfect Crust

A standard cookie crumb crust usually consists of two main ingredients – crumbs and butter. At their core, crusts are simple in that they only need blitzed cookies/crackers and a fat source.

Biscoff cookies are the perfect cookie to use because they already have so much flavor. The warming spices in Biscoff cookies are irresistible!

I like to add even more depth of flavor in this Pumpkin Cheesecake with Biscoff Cookies recipe. In addition to the cookie crumbs and butter, I also add a little cinnamon for even more holiday spice along with a bit of brown sugar.

When the crust bakes, the brown sugar caramelizes in the oven, leading to a crisper texture with a sweeter flavor. Be sure to not skip on these steps and you will have the most bakery-worthy cheesecake crust ever!

Pumpkin Cheesecake with Biscoff Cookies

Ingredients in Pumpkin Cheesecake with Biscoff Cookies

For the Biscoff Cookie Crust:

  • 12-14 Biscoff cookies
  • 3 tablespoons organic brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted + more, if needed

For the Pumpkin Cheesecake:

  • 16 oz. organic cream cheese, softened
  • 1 cup organic pumpkin puree (not pie filling!)
  • 3/4 cup organic brown sugar
  • 4 tablespoons organic all-purpose flour 
  • 2 teaspoons vanilla extract
  • 2 organic eggs, at room temp. 
  • 3 tablespoons low-fat or full-fat sour cream
  • 1/4 teaspoons sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Toppings:

  • Whipped cream, store-bought or homemade
  • Biscoff cookies, crumbled

Pumpkin Cheesecake with Biscoff Cookies

How to Make Pumpkin Cheesecake with Biscoff Cookies

To Make the Biscoff Cookie Crust:

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.

Grind the biscoff cookies, until almost finely ground (it’s OK to leave a few medium chunks if you’re a lover of a little crunch!). Combine the cookies, cinnamon, brown sugar, and melted butter in a small bowl and mix with a spatula until well incorporated.

Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).

Bake the crust for about 5 minutes and then remove it from the oven and allow it to cool until you’re ready to use.

Pumpkin Cheesecake with Biscoff Cookies

To Make the Filling:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.

Next, add the pumpkin puree, vanilla extract, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything at low speed. Now, add the sour cream and spices and continue mixing until combined.

Pumpkin Cheesecake with Biscoff Cookies

Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.

Pour the batter into the prepared pan until 3/4 filled.

NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.

Pumpkin Cheesecake with Biscoff Cookies

Bake the cheesecake for 35-40 minutes (until the center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.

Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.

Once the cheesecake has fully chilled, top with whipped cream, and crumbled Biscoff cookies. Slice and enjoy.

Bon Appetit!

Pumpkin Cheesecake with Biscoff Cookies

Other Recipes You’ll Love

If you’re a fan of this amazing Pumpkin Cheesecake with Biscoff Cookies, check out these holiday favorites!

Pumpkin Cheesecake with Biscoff Cookies

MADE OUR RECIPE(S)?

If you choose to make this Pumpkin Cheesecake with Biscoff Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Pumpkin Cheesecake with Biscoff Cookies

Pumpkin Cheesecake with Biscoff Cookies

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Serves: 8 servings
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Ingredients

BISCOFF COOKIE CRUST:

  • 12-14 Biscoff cookies
  • 3 Tbsps organic brown sugar
  • 1/2 tsp ground cinnamon
  • 3 Tbsps unsalted butter, melted + more, if needed

PUMPKIN CHEESECAKE + FILLING:

  • 16 ozs. organic cream cheese, softened at room temp. 
  • 1 cup organic pumpkin puree (Canned version, not pie filling!)
  • 3/4 cup organic brown sugar
  • 4 Tbsps organic all-purpose flour 
  • 2 tsps vanilla extract
  • 2 organic eggs, at room temp. 
  • 3 Tbsps low-fat or full-fat sour cream
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

TOPPINGS:

  • Whipped cream, store-bought or homemade (See Notes!)
  • Biscoff cookies, crumbled

Instructions

TO MAKE THE BISCOFF CRUST:

  • Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
  • Grind the biscoff cookies, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookies, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

TO MAKE THE FILLING:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the pumpkin puree, vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
  • Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
  • Pour the batter into the prepared pan until 3/4 filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
  • Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
  • Once cheesecake has fully chilled, top with whipped cream, and crumbled Biscoff cookies. Slice and enjoy.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
  • CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
  • HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 Tbsp vanilla extract and a pinch of sea salt.*
 

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Shanika

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