Pumpkin Spice Cheesecake
Think of this Pumpkin Spice Cheesecake as the love child of two individually incredible desserts.
It brings together the spiced comfort of pumpkin pie with the smooth, luxurious texture of a classic cheesecake.
Balanced sweetness, complex autumn flavors, and a crunchy crust made with Biscoff cookies create a dessert that’s sophisticated enough for a holiday table — but cozy enough for a quiet, evening at home, candles lit, wrapped in flannel while reading by the fireside.
Creamy without being cloying, warmly spiced without being heavy-handed — it's a perfect harmonious of texture, and the best parts of autumn, baked into one stunning slice.
The Crust -
4 packs Biscoff cookies (roughly 64 cookies total)
¾ cup (1 ½ sticks) unsalted butter, melted
½ teaspoon kosher salt
✨ Technique Tip:
Pulverize the cookies to a fine, sandy texture in a food processor (or bash them by hand for a more rustic crumb but make sure there arent any large clumps).
Stir in the melted butter and salt until evenly moistened — it should feel like damp sand between your fingers.
Press firmly into the bottom (and up the sides) of a 9–10 inch lightly greased springform pan.
Wrap the pan base in foil if you're worried about leaks, or simply place a baking sheet beneath it in the oven.
Bake at 350°F for 10 minutes to set the crust’s structure and coax out that warm, toasty aroma.
The Filling -
You'll need:
3 blocks (8 oz each) cream cheese, at room temperature
2 cups packed brown sugar
1 (15 oz) can pumpkin purée (just puree, not pie filling)
¼ cup sour cream
4 large eggs
1 tablespoon real vanilla extract
And the spice lineup:
2 tablespoons all-purpose flour
½ teaspoon kosher salt
2 tablespoons cinnamon
1 teaspoon ground clove
1 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon nutmeg
(Or, for ease, use 3 tablespoons pumpkin pie spice — but blending your own gives better nuance.)
Secret Ingredient:
A few fresh cracks of black pepper. (Just trust me on this — it sharpens the sweet warmth and deepens complexity, adding that unexpected element that everyone loves but no one can quite put their finger on.)
📝 The Method-
Cream the Base: Beat the cream cheese and brown sugar until silky-smooth. Scrape down the bowl to avoid lumps — this step sets the texture tone.
Incorporate Eggs: Add eggs two at a time, beating until just combined (overmixing here invites cracks).
Enrich and Flavor: Blend in the sour cream, pumpkin purée, and vanilla extract until luscious.
Spice It Right: Sift in the flour, salt, and all your spices. Fold gently to preserve that creamy consistency.
Assemble and Bake: Pour the filling into the cooled crust, smoothing the surface. Bake at 325°F for 1 hour and 15 minutes. Or until its set all around the outside but still has a slight ripple in the center when you wiggle it.
The Gentle Cool: After baking, turn off the oven but leave the cheesecake inside for another hour.
This slow cooling minimizes cracks — patience is your best tool here.
Chill & Serve-
Let it cool completely to room temperature, then chill overnight to fully set the texture and intensify the flavors. I know it sucks to wait, especially how good it smells fresh out fo the oven but if you want it to set up properly and keep it’s shape, overnight in the fridge is the only move.
The next day- Slice into a cheesecake that's velvety, aromatic, and undeniably delicous — the edible equivalent of a soft chenille sweater and a crisp walk through fallen leaves.
Put it out on the counter and watch it disappear.
Final Notes:
Best Make-Ahead: Cheesecake always benefits from a full night's chill. Make it a day ahead for less stress and better flavor.
For Extra Drama: Crown it with whipped cream and a sprinkle cinnamon or crushed gingersnaps just before serving.
This Thanksgiving or honestly any time of year because, why not, FREE WILL EXISTS, treat yourself to this fun little fusion recipe and eat away any of your sorrows.
-Love Always, Yaz