Go Back
Pumpkin Pie Cheesecake
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
Cook Time2 hours
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.