Pumpkin Pie Cheesecake with Biscoff Crust

When the crisp fall air arrives and pumpkin-spiced everything takes over, there’s one dessert that stands out as the ultimate fall indulgence: Pumpkin Pie Swirled Cheesecake with Biscoff Crust. This decadent dessert combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, creating a perfect harmony of textures and tastes. The addition of a Biscoff cookie crust gives it a unique twist, adding a touch of caramelized sweetness and a little crunch that complements the smoothness of the cheesecake.

Whether you’re preparing for a Thanksgiving feast or simply craving something indulgent to enjoy with a hot cup of coffee, this cheesecake will quickly become your go-to autumn treat. The rich flavors of pumpkin, cinnamon, and nutmeg swirl beautifully with the velvety, tangy cheesecake base, making each bite an irresistible experience. Plus, with its Biscoff cookie crust, this dessert adds an unexpected but delightful touch of flavor that’s both comforting and exciting.

The beauty of this dessert is in its versatility. It’s perfect for a festive gathering or as a special treat to enjoy after a cozy dinner. And don’t worry about complicated techniques—it’s easier to make than it sounds! So, if you’re ready to wow your guests with a dessert that’s equal parts stunning and delicious, let’s dive into how to make this fall-inspired cheesecake.

What You’ll Need for Pumpkin Pie Swirled Cheesecake

Before you start whipping up your Pumpkin Pie Swirled Cheesecake with Biscoff Crust, make sure you have everything on hand. This recipe comes together in three layers: the crust, the pumpkin layer, and the cheesecake layer. Each layer plays an important role in delivering the signature flavors and textures. Here’s a list of all the ingredients you’ll need to make this mouthwatering dessert:

For the Biscoff Crust:

• 1 ½ cups Biscoff cookie crumbs (about 15-18 cookies)
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Pumpkin Swirl:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon vanilla extract
• 2 tablespoons granulated sugar
• Pinch of salt

For the Cheesecake:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• ¼ cup heavy cream

How to Make for Pumpkin Pie Swirled Cheesecake

Now that you have all the ingredients ready, it’s time to get baking! The process to make this Pumpkin Pie Swirled Cheesecake with Biscoff Crust is easy and straightforward, but the results are nothing short of extraordinary. Here’s how you’ll do it, step-by-step.

Step 1: Prepare the Biscoff Crust

1. Preheat your oven to 325°F (163°C).
2. In a food processor, crush the Biscoff cookies into fine crumbs. You’ll need about 1 ½ cups of cookie crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
3. Transfer the cookie crumbs to a medium bowl, then add the granulated sugar, cinnamon, and melted unsalted butter. Stir until everything is evenly combined, and the mixture resembles wet sand.
4. Press the crust mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or your fingers to compact it firmly. This will form the base for your cheesecake.
5. Bake the crust for about 10 minutes to set it, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Pumpkin Swirl

1. In a small bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, vanilla extract, granulated sugar, and a pinch of salt. Stir well until everything is evenly mixed. Set aside.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
2. Add the granulated sugar and vanilla extract to the cream cheese and continue to beat until combined.
3. Add the eggs one at a time, beating well after each addition. Make sure not to overmix at this stage.
4. Add the sour cream and heavy cream, and beat on low speed until the mixture is smooth and creamy. Don’t overbeat the mixture to prevent the cheesecake from cracking during baking.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled Biscoff crust in the springform pan.
2. Drop spoonfuls of the pumpkin mixture onto the cheesecake filling, then use a knife or skewer to swirl the pumpkin mixture into the cheesecake. You want to create a marbled effect but not fully mix the two layers together.
3. Tap the pan gently on the counter to release any air bubbles in the filling.

Step 5: Bake the Cheesecake

1. Place the cheesecake in the preheated oven and bake for 50-60 minutes. The cheesecake should be mostly set with a slight jiggle in the center.
2. Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour. This gradual cooling helps prevent cracks.
3. After it cools, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, to let it firm up and set fully.

Step 6: Serve and Enjoy

1. Before serving, carefully run a knife around the edges of the cheesecake to loosen it from the springform pan. Release the pan and transfer the cheesecake to a serving platter.
2. Slice and serve chilled. You can garnish with whipped cream, extra cinnamon, or even a drizzle of caramel sauce for an extra touch of sweetness.

Serving and Storage Tips for Pumpkin Pie Swirled Cheesecake

This Pumpkin Pie Swirled Cheesecake with Biscoff Crust is perfect for serving at fall gatherings, Thanksgiving dinners, or even as a weekend treat to enjoy with family. It has a luxurious, creamy texture with just the right amount of pumpkin spice flavor, making it the ideal dessert for any occasion.

Serving Tips for Pumpkin Pie Swirled Cheesecake:

1. Presentation is key: To make your cheesecake look extra special, serve it with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. A few Biscoff cookie crumbles on top also add a nice touch and emphasize the cookie crust.
2. Serving temperature: This cheesecake is best served chilled after it’s had time to set in the fridge. However, you can bring it out of the fridge about 15 minutes before serving to allow it to soften slightly for easier slicing.
3. Slice carefully: To make neat slices, use a sharp knife that’s been dipped in hot water and wiped dry between cuts. This helps prevent the cheesecake from sticking to the knife.

Storage Tips:

1. Refrigeration: If you have leftovers, store them in an airtight container in the fridge. The cheesecake will stay fresh for up to 5 days.
2. Freezing: If you want to make the cheesecake ahead of time or store it for longer, you can freeze the cheesecake. To do so, first chill it in the fridge until it’s fully set, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months.
3. Thawing: To thaw frozen cheesecake, place it in the fridge for 8-12 hours before serving. If you’re in a hurry, you can leave it at room temperature for 1-2 hours to soften.

Mistakes to Avoid for Pumpkin Pie Swirled Cheesecake

While making this Pumpkin Pie Swirled Cheesecake with Biscoff Crust is relatively straightforward, there are a few common mistakes that can affect the texture and flavor of your cheesecake. To ensure your cheesecake turns out perfect every time, avoid these common pitfalls:

1. Overmixing the Cheesecake Filling

One of the most important steps in making a smooth cheesecake is to avoid overmixing the filling once you’ve added the eggs. Overmixing can incorporate too much air into the batter, which can lead to cracks during baking or a dense, overly airy texture. Mix just until combined to achieve a creamy, smooth filling.

2. Not Allowing the Cheesecake to Cool Slowly

After baking, it’s tempting to remove the cheesecake from the oven and dive right in. However, a rapid temperature change can cause the cheesecake to crack. Always allow your cheesecake to cool slowly in the oven with the door ajar for about an hour. Then, transfer it to the fridge to set. This gradual cooling process helps maintain the cheesecake’s texture and prevents cracks from forming.

3. Skipping the Water Bath (Optional but Recommended)

If you want an extra layer of insurance against cracks, you can bake your cheesecake in a water bath (also known as a bain-marie). This method involves placing the cheesecake pan in a larger pan filled with hot water. The steam helps maintain an even baking temperature and reduces the risk of cracks. While not absolutely necessary, it’s a great technique if you’re after a flawless finish.

4. Using Cold Ingredients

Make sure all your ingredients, particularly the cream cheese, eggs, and sour cream, are at room temperature before mixing them together. Cold ingredients don’t blend as easily, leading to lumps in the cheesecake filling. Set your ingredients out about 30 minutes before starting the recipe to ensure they come to room temperature.

5. Not Letting the Cheesecake Set Properly

Impatience can lead to disappointment when making a cheesecake. The cheesecake needs to cool and set in the fridge for at least 4 hours, but preferably overnight. If you cut into the cheesecake before it has fully set, it may be too runny and lose its shape. Be patient, and allow enough time for it to firm up properly.

Tips and Tricks for Pumpkin Pie Swirled Cheesecake

With a few simple tips and tricks, you can elevate your Pumpkin Pie Swirled Cheesecake with Biscoff Crust to a whole new level. Here are some helpful ideas to ensure your cheesecake turns out perfect every time:

1. Make It Ahead of Time

Cheesecake is the perfect dessert to prepare in advance. In fact, it’s often better the next day! The flavors have time to meld, and the texture firms up nicely. Make your cheesecake 1-2 days ahead of time and store it in the fridge for the best results. This will save you time on the day of your event or meal, and ensure your cheesecake is ready when you are.

2. Use Fresh Pumpkin Puree

While canned pumpkin puree is convenient, fresh pumpkin puree can give your cheesecake a richer, more vibrant flavor. If you decide to use fresh pumpkin, make sure to roast it and puree it until smooth. For the best results, choose sugar pie pumpkins or small carving pumpkins. Drain any excess liquid to prevent the cheesecake from becoming too runny.

3. Adjust the Spices to Your Liking

The beauty of this cheesecake is how customizable it is! If you love extra warmth and spice, feel free to add more cinnamon, nutmeg, or even a pinch of cloves or ginger to the pumpkin layer. Taste the mixture before adding it to the cheesecake to make sure it’s perfectly spiced to your liking.

4. Add a Crunchy Topping

While the Biscoff crust already adds a lovely crunch, you can add another layer of texture by topping your cheesecake with crushed Biscoff cookies or candied pecans. These toppings add a delightful contrast to the creamy filling and give your cheesecake an extra touch of flavor and elegance.

5. Make Individual Cheesecakes

If you’re serving a crowd, consider making individual mini cheesecakes instead of one large one. Use a muffin tin or individual tart pans and layer the crust and filling as you would for the full cheesecake. These single-serve cheesecakes are perfect for parties and offer a personal touch for each guest.

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Suggestions

While this Pumpkin Pie Swirled Cheesecake with Biscoff Crust is delicious on its own, there are a few fun ways to add your own twist or enhance the flavors. Whether you’re looking to create a new flavor profile or make your dessert a little more festive, here are some ideas to customize your cheesecake:

1. Add a Streusel Topping

If you love a little extra crunch, a sweet streusel topping can take your cheesecake to the next level. Mix butter, flour, brown sugar, and cinnamon to make a crumbly streusel topping. Sprinkle it over the cheesecake in the last 15 minutes of baking and allow it to brown and crisp up. The crunchy topping adds texture and a lovely contrast to the creamy cheesecake.

2. Drizzle with Caramel or Maple Syrup

For an added layer of richness, drizzle caramel sauce or maple syrup over the top of your cheesecake just before serving. The sweet, sticky sauce will complement the spiced pumpkin flavor and create a decadent finish. You can also try a salted caramel drizzle for a perfect balance of sweet and salty.

3. Top with Whipped Cream and Candied Pecans

Add a little extra touch of fall by topping your cheesecake with freshly whipped cream and candied pecans. The whipped cream adds a light, airy element, while the candied pecans bring a sweet, nutty crunch that enhances the flavors of the pumpkin and Biscoff.

4. Serve with Hot Spiced Drinks

Pair your cheesecake with a warm drink for the ultimate fall experience. A pumpkin spice latte, spiced cider, or even a warm cup of tea will perfectly complement the dessert and make it feel extra cozy.

5. Make a Gluten-Free Version

If you’re looking for a gluten-free alternative, you can easily make a gluten-free version of this cheesecake by substituting the Biscoff cookies with gluten-free graham crackers or another gluten-free cookie. Be sure to check that all your ingredients, such as the cream cheese and sour cream, are gluten-free as well.

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FAQ

1. Can I use a different crust for this cheesecake?

Yes! If you’re not a fan of Biscoff cookies, you can substitute them with graham crackers, digestive biscuits, or even Oreos for a different flavor. Just make sure to adjust the amounts accordingly if using a different type of cookie.

2. Can I make this cheesecake ahead of time?

Absolutely! In fact, cheesecakes often taste better after chilling for 24 hours. Make the cheesecake a day or two ahead of time, and store it in the fridge until you’re ready to serve. It will have plenty of time to set and the flavors will meld together beautifully.

3. How do I know when the cheesecake is done baking?

The cheesecake is done when it has a slight jiggle in the center but is set around the edges. It may take 50-60 minutes to bake, depending on your oven. The cheesecake will continue to set as it cools, so don’t worry if the center seems a bit soft when you remove it from the oven.

4. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake! After it’s fully chilled and set in the fridge, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze it for up to 2 months. When you’re ready to serve, allow it to thaw in the fridge for several hours before cutting and serving.

5. Why did my cheesecake crack?

Cracking can happen if the cheesecake is overmixed, baked at too high of a temperature, or cooled too quickly. To avoid cracks, be sure to mix the filling gently, bake at a moderate temperature, and allow the cheesecake to cool slowly in the oven with the door ajar.

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Conclusion

If you’re looking for the perfect dessert to celebrate fall, this Pumpkin Pie Swirled Cheesecake with Biscoff Crust is a must-try! With its creamy, rich cheesecake filling swirled with spiced pumpkin goodness and perched atop a sweet, crunchy Biscoff crust, this dessert is sure to impress. Whether you’re hosting a Thanksgiving dinner, having a fall family gathering, or simply craving a seasonal treat, this cheesecake is guaranteed to delight everyone.

Not only does it deliver incredible flavor, but it’s also easy to make and can be prepared in advance, allowing you to enjoy more time with your loved ones rather than spending hours in the kitchen. And with the tips and suggestions we’ve shared, you can customize this recipe to suit your tastes, whether you prefer a bit more spice or a caramel drizzle on top.

So, what are you waiting for? Preheat the oven, gather your ingredients, and indulge in the ultimate fall dessert. This Pumpkin Pie Swirled Cheesecake with Biscoff Crust is sure to become a fall tradition in your household, year after year.

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