Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake with Biscoff Blondie Crust

Autumn is officially in the air, and what better way to celebrate the season than with a slice of our Pumpkin Pie Cheesecake with a delectable Biscoff Blondie Crust? It’s a labor of love, but trust us, the end result is worth every second spent in the kitchen. So, put on your apron, preheat that oven, and let’s get baking!

Ingredients in the Pumpkin Pie Cheesecake:

Biscoff Blondie Crust:

• Basic pantry items: All-purpose flour; Sea salt; Brown sugar: Vanilla
• Basic refrigerator items: Unsalted butter, Egg
• Biscoff cookies: Find a large box of these for all your holiday cooking at Costco. Or here on Amazon: Biscoff Cookies.
• Biscoff cookie spread: The cookie spread is delicious and used for the crust and melted in the microwave for a drizzle. Find this cookie spread in the peanut butter section of the grocery store or on amazon here.

Pumpkin/Yam Mixture:

• Pumpkin Puree: Unsweetened, canned pumpkin puree is the needed ingredient. Use your favorite brand, or the brand on sale!
• Canned yams: This is the special ingredient found in America’s Test Kitchen recipe for pumpkin pie. It is my favorite pumpkin pie recipe, and they add pureed yams to the mixture to enhance the pumpkin flavor. It works!! Find on Amazon here.
• Granulated sugar: The granulated sugar is used to create a pie-filling type mixture. As the sugar cooks on the stove with the pumpkin and yams, it thickens and creates a beautiful texture.
• Maple Syrup: Sweetens with the nuance flavor of fall. I like the bottle at Costco or here on Amazon.
• Fresh ginger: A must-have ingredient. Ground ginger actually has a different flavor profile and fresh ginger creates that pumpkin pie flavor we all love.
• Ground cinnamon, nutmeg and sea salt: Spices we typically have on hand in our pantry.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

Pumpkin Cheesecake:

• White chocolate: A quality white chocolate with cocoa butter included. I recommend Ghirardelli or Guittard white chocolate chips.
• Heavy cream: Used to create a white chocolate ganache/paste for the cheesecake.
• Cream cheese: Use this ingredient as a room-temperature ingredient.
• Granulated sugar: Adds a little sweetness to the cheesecake
• All-purpose flour: Just enough of this ingredient to help the cheesecake bake without a water bath!
• Eggs: Another room temperature ingredient.
• Pumpkin/Yam Mixture: This mixture is used to create the pumpkin flavor in the cheesecake.

Pumpkin Pie Filling:

• Heavy cream and milk: This recipe calls for a little more cream and 1 or 2% milk, instead of creating the need to buy whole milk. Since the heavy cream is used in the cheesecake recipe and the cinnamon cream recipe, it is nice to use it for the pie filling as well, and then, use the milk you have on hand in your refrigerator. This is a room temperature ingredient.
• Eggs: This is a room-temperature ingredient.
• Vanilla: Adding vanilla to any recipe enhances the flavor already present.
• Pumpkin/Yam mixture: This mixture is used to create the pumpkin flavor in the pumpkin pie mixture.

Cinnamon Whipped Cream:

• Heavy cream: A fuller-fat ingredient is best here. I prefer Costco’s heavy cream as it contains 20% fat.
• Powdered sugar: This ingredient stabilizes the whipped cream.
• Ground cinnamon: Just simple ground cinnamon for this recipe, enough to add a little flavor to the whipped cream.
• Biscoff cookie spread: Melt this ingredient to drizzle on the cinnamon whipped cream.
• Biscoff cookies: Crumble this ingredients to sprinkle on top of the cinnamon whipped cream.

How to Make Pumpkin Pie Cheesecake:

Prepare the Pumpkin/Yam Mixture:

1. In a medium-sized saucepan over medium-high heat, mix pumpkin puree and yam puree.
2. Add sugar, maple syrup, fresh ginger, cinnamon, nutmeg, and salt. Stir together and continue stirring occasionally for 5-7 minutes until the mixture is sputtering.
3. Turn down heat, but allow to simmer for 10-15 minutes, or until thick and shiny.
4. Remove from heat and allow it to cool to room temperature. You can refrigerate it for later use, but make sure to bring it back to room temperature before using it in the cheesecake and pie filling.

Make the Biscoff Blondie Crust:

1. Preheat your oven to 350°F and prepare an 8 or 9-inch springform pan by greasing it with non-stick spray. Optionally, add a parchment circle and grease it as well.
2. In a small bowl, combine the dry ingredients: flour, finely crushed Biscoff cookies, and salt.
3. In a microwave-safe medium-sized bowl, microwave the butter and Biscoff cookie spread for 30 seconds or until melted. Stir.
4. Add brown sugar and stir vigorously to slightly dissolve the sugar. Add eggs and stir vigorously again until well blended.
5. Incorporate the vanilla and dry ingredients, stirring just until mixed.
6. Pour the batter into the bottom of the springform pan and smooth it out. Bake at 350°F for 12 minutes. The center of the blondie will still be soft and undercooked. Remove from the oven and cool slightly while raising the oven temperature to 450°F.

Prepare the Pumpkin Cheesecake:

1. While the crust is baking, prepare the cheesecake batter. Heat the heavy cream in the microwave for 20-30 seconds. Pour the warm cream over the white chocolate and stir until smooth.
2. In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed. Add the room temperature white chocolate ganache and mix on low until smooth.
3. On low speed, blend in the eggs one at a time, scraping the bowl well between each addition. Add the pumpkin/yam mixture and mix on low speed until well combined. Scrape the bowl and mix again until no streaks remain.

Prepare the Pumpkin Pie Filling:

1. In a medium bowl, combine the heavy cream and milk. Use a hand mixer to blend in the eggs, cream, and milk until combined.
2. Add vanilla and pumpkin/yam mixture, mixing until smooth.

Assemble the Cheesecake:

1. When the oven reaches 450°F, pour the pumpkin cheesecake batter on top of the slightly cooled blondie crust and smooth it with a spatula.
2. Carefully pour the pumpkin pie filling on top of the cheesecake batter. Place the springform pan on a baking sheet to catch any drips.
3. Bake at 450°F for 20 minutes. Reduce the oven temperature to 250°F and continue baking for 50-60 minutes.
4. Turn off the oven, but leave the cheesecake in the oven for another 40 minutes with the door closed.
5. Remove from the oven and let it cool to room temperature. Then, chill it in the refrigerator.

Prepare Cinnamon Whipped Cream:

1. Combine heavy cream, powdered sugar, and cinnamon in a bowl. Use a hand mixer or a stand mixer with a whisk attachment to whip until firm peaks form.
2. Dollop or swirl the whipped cream on the edges of the cheesecake to resemble a pumpkin pie.
3. Melt 2 tablespoons of Biscoff cookie spread in the microwave for 30 seconds. Drizzle it on top of the cinnamon whipped cream and sprinkle with crushed Biscoff cookies.
4. Storage: Store the cheesecake in the refrigerator for up to 1 week or freeze it for up to 3 months.

Enjoy this delightful fall dessert with your loved ones, and let the flavors of pumpkin and Biscoff cookies fill your home with the warmth of the season!

–Kim

Print Recipe

Pumpkin Pie Cheesecake with Biscoff Blondie Crust

The Pumpkin Pie Cheesecake is a show-stopping dessert worthy of any holiday celebration. It combines the warm, comforting flavors of pumpkin, cinnamon, and Biscoff cookies into a heavenly, multi-layered masterpiece: Biscoff blondie crust, pumpkin cheesecake, pumpkin pie, and cinnamon whipped cream—drizzled with melted Biscoff cookie spread and crumbled Biscoff cookies.

Prep Time1 hour hr

Cook Time2 hours hrs

Course: Dessert

Keyword: cheesecake, dessert, pumpkin

Servings: 8 to 9-inch cheesecake

Author: Kim Melanson

Equipment

• 8 or 9-inch springform pan

Ingredients

Biscoff Blondie Crust:

• 6 Tablespoons (45g) all-purpose flour
• 2 cookies (31g) Biscoff cookies
• ¼ teaspoon sea salt
• ¼ cup (56.5g) unsalted butter
• ¼ cup (62.5g) Biscoff cookie spread
• ½ cup (110g) brown sugar
• 1 egg
• ½ teaspoon vanilla

Pumpkin/Yam Mixture:

• 1 can (15-ounce) pumpkin puree
• 1 can (15-ounce) yams drained and pureed
• ¾ cup granulated sugar
• ¼ cup pure maple syrup
• 2 teaspoons fresh ginger finely grated
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon sea salt

Pumpkin Cheesecake:

• 1 cup (170g) quality white chocolate
• ⅓ cup (30g) heavy cream
• 2 packages (16 oz/454g) cream cheese room temperature
• 6 Tablespoons (74g) granulated sugar
• 2 Tablespoons (15g) all-purpose flour
• 2 eggs + 1 yolk
• ½ cup (150g) pumpkin/yam mixture

Pumpkin Pie:

• 1 ¼ cup (150g) heavy cream room temperature
• ¾ cup (90g) milk room temperature
• 2 eggs
• ½ teaspoon vanilla
• 1 ½ cup (450g) pumpkin/yam mixture

Cinnamon Whipped Cream:

• 1 cup (120g) heavy cream
• ½ cup (58g) powdered sugar
• ½ teaspoon ground cinnamon
• 2 Tablespoons Biscoff cookie spread
• 3-4 Biscoff cookies crumbled

Instructions

Pumpkin/Yam Mixture:

• Ahead of time, mix pumpkin puree and yam puree in a medium-sized saucepan over medium-high heat. Add sugar, maple syrup, fresh ginger, cinnamon, nutmeg, and salt. Stir together and continue stirring occasionally for 5-7 minutes until the mixture is sputtering.
• Turn down heat, but allow to simmer for 10-15 minutes, or until thick and shiny.
• Remove from heat and allow to cool to room temperature. Can be refrigerated and used another day, but bring back to room temperature before using in cheesecake and pie filling.

Biscoff Blondie Crust:

• Preheat oven to 350°F. Prepare 8 or 9-inch springform pan by spraying with non-stick spray. Add parchment circle, if using, and spray again.
• Combine dry ingredients in a small bowl: flour, finely crushed Biscoff cookie, and salt.
• In a medium-sized microwave safe bowl, microwave butter and Biscoff cookie spread for 30 seconds, or until melted. Stir. Add brown sugar and stir vigorously to dissolve sugar slightly. Add eggs and stir vigorously again until well blended.
• Add vanilla and dry ingredients. Stir just until ingredients are mixed.
• Pour batter into the bottom of the springform pan and smooth. Bake at 350°F for 12 minutes. The center of the blondie will still be soft and undercooked. Remove from oven and cool slightly while oven temperature is raised to 450°F.

Pumpkin Cheesecake:

• While crust is baking, prepare cheesecake batter. Place heavy cream in microwave for 20-30 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15 seconds if not melted completely. Set aside to cool. It will resemble a paste.
• Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese, sugar and flour together. Add room temperature white chocolate ganache paste and mix on low until smooth.
• On low speed, blend eggs into mixture, one at a time. Scrape bowl well between each addition. Add pumpkin/yam mixture. Mix on low speed just until combined. Scrape bowl and mix again until no streaks remain.
• While crust is cooling slightly, mix pumpkin pie filling.

Pumpkin Pie Filling:

• Add heavy cream and milk to a medium bowl. With a hand mixer, blend eggs, cream and milk until combined.
• Add vanilla and pumpkin/yam mixture. Mix until smooth.
• When oven has reached 450°F, pour pumpkin cheesecake batter on top of the slightly cooled blondie crust. Smooth top with spatula. Then, carefully pour pumpkin pie filling on top of the cheesecake batter. Place springform pan on top of a baking sheet to catch drips. The springform pan will be full, so move carefully to the oven.
• Bake at 450° F (232° C) for 20 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 50-60 minutes, until center is only slightly jiggly. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed. Remove from oven and let cool to room temperature. Then, chill in the refrigerator for at least 2 hours, or overnight.

Cinnamon Whipped Cream:

• Combine heavy cream, powdered sugar and cinnamon in bowl. Use hand mixer or stand mixer with whisk attachment to whip until firm peaks.
• Dollop or swirl on edges of cheesecake to resemble a pumpkin pie.
• Melt 2 Tablespoons Biscoff cookie spread in microwave for 30 seconds. Drizzle on top of cinnamon whipped cream, then sprinkle crushed Biscoff cookies on top.
• Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.