This Pumpkin Cheesecake with Caramel Sauce is rich, creamy, and full of cozy fall flavors. The spiced pumpkin filling is perfectly balanced by a buttery Biscoff cookie crust.
If you like pumpkin recipes, you might also like fall baking recipe collection.
Pumpkin and cream cheese are two flavors that work well together. The combination of two distinct types of sweetness (pumpkin's earthiness and cream cheese's richness) creates a pumpkin dessert that's truly special. These two don't unite in a cheesecake often, but when they do, magic happens.
The crunchy and flavorful Biscoff cookie crust both contrasts and compliments the smooth, rich and creamy pumpkin filling.
Top it off with the caramel sauce and there you have a luscious dessert that's elegant yet easy enough for any holiday table. You might also like Pumpkin Better than Anything Cake and Pumpkin Bundt Cake with Maple Glaze.
Ingredients
- Cream cheese: The star of any cheesecake. Use full-fat, brick-style cream cheese (not tub type) for that rich, smooth texture.
- Pumpkin puree: This gives the cake that vibrant autumn flavor with natural sweetness and moisture. Be sure to use plain pumpkin puree and not pumpkin pie filling with added spices or sugar. You can also use homemade pumpkin puree made from a fresh pumpkin.
- Eggs: Provide structure and a creamy texture to help the cheesecake set perfectly.
- Sugar (brown and granulated): Sweetness is balanced carefully here, with brown sugar giving a subtle molasses depth and granulated sugar for straightforward sweetness.
- Pumpkin pie spice: This blends warm seasonal spices like cinnamon, ginger, and nutmeg-all essential to evoke that cozy pumpkin pie vibe.
- Vanilla extract: Adds warmth and rounds out all the spicy, sweet flavors.
- Biscoff cookie crust: A classic cheesecake foundation that isbuttery, crisp base made with biscoff cookie crumbs, unsalted butter and light brown sugar. It's the perfect contrast with the creamy pumpkin filling.
- Vanilla, nutmeg, ginger, cloves and cinnamon: Need I say more?
How to make pumpkin cheesecake
Below is an overview of of step by step instructions with details and photos. The printable recipe follows.
1. Make Biscoff crust
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix the Biscoff crumbs, melted butter, and brown sugar until the mixture resembles wet sand.
2. Pre-bake crust
- Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan.
- Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
3. Make cheesecake filling
Prepare cream cheese mixture: In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy.
Add spices: Add the vanilla, cinnamon, nutmeg, ginger, and cloves to the cream cheese mixture from above. Mix until well combined.
Add eggs: Beat in the eggs two at a time on low speed, mixing just until incorporated after each addition (avoid over-mixing).
Add the pumpkin puree and heavy cream. Mix on low speed until smooth and combined.
Pour the filling over the crust and smooth the top.
4. Prep for baking
Wrap the outside of the pan with a double layer of aluminum foil.
Place the pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
5. Bake
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the edges are set and the center is just slightly jiggly.
6. Chill and decorate
Remove pumpkin cheesecake from the oven, discard the water bath, and let the cheesecake cool to room temperature for 1 hour before refrigerating for at least 6 hours or overnight.
Top with caramel sauce and whipped cream, slice, and enjoy!
Pumpkin Cheesecake
Ingredients
Biscoff Cookie Crust
- 1¾ cups biscoff cookie crumbs (about 1 package)
- 5 tablespoon unsalted butter melted
- 2 tablespoon light brown sugar
Pumpkin Cheesecake
- 24 oz cream cheese softened at room temperature
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 4 large eggs
- 15 oz can pumpkin puree
- ½ cup heavy whipping cream
Toppings
- fresh whipped cream
- Caramel sauce
- pecans or walnuts toasted if desired
Instructions
For the Crust
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix the Biscoff crumbs, melted butter, and brown sugar until the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan.
- Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
For the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Add the vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
- Beat in the eggs two at a time on low speed, mixing just until incorporated after each addition (avoid over-mixing).
- Add the pumpkin puree and heavy cream. Mix on low speed until smooth and combined.
- Pour the filling over the crust and smooth the top.
- Wrap the outside of the pan with a double layer of aluminum foil. Place the pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the edges are set and the center is just slightly jiggly.
- Remove from the oven, discard the water bath, and let the cheesecake cool to room temperature for 1 hour before refrigerating for at least 6 hours or overnight.
- Top with caramel sauce and whipped cream, slice, and enjoy!
Tips for Success
- Room temperature ingredients: Start with room temperature cream cheese and eggs so your filling mixes smoothly and doesn't have lumps.
- Water bath: The water bath helps prevent cracks and keeps the texture extra creamy. Be sure to wrap the springform pan tightly with foil so no water leaks in.
- Don't over-mix: Mix the batter on low speed and stop as soon as everything is combined. Over-mixing can add air to the batter, which increases the chances of cracks.
- Parchment tip: Trace the bottom of your springform pan on a piece of parchment paper, then cut it out to create a perfect circle. This makes it easier to remove the cheesecake cleanly from the pan later.
- Pressing the crust: Use the bottom of a measuring cup or glass to firmly and evenly press down the crust. This helps the crust hold together and bake evenly.
- Watch for cracks: If you notice the cheesecake beginning to crack while baking, it's a sign it's getting over-baked. Remove it from the oven right away, the center should still have a slight jiggle.
- For firmer whipped cream topping: To make whipped cream that holds up well on the cheesecake, whip 1 cup heavy whipping cream with 2-3 tablespoons powdered sugar to stiff peaks, then whip slightly beyond stiff peaks for extra firmness. This helps it stay stable longer and hold its shape.
How to chill the cheesecake
- Slow Cool Down: After baking, leave the cheesecake in the oven with the door slightly cracked for 1 hour to reduce the risk of cracking.
- Chill Thoroughly: Refrigerate overnight or at least 6 hours to let flavors meld and cheesecake set properly.
Troubleshooting Common Issues
- Cracks in Cheesecake: Usually caused by overmixing or baking at too high temperatures. Use a water bath, slow cooling, and avoid excessive beating of eggs.
- Dense or Heavy Texture: Don't overmix. Beating cream cheese and sugar well is good, but fold in eggs gently.
- Soggy Crust: Make sure crust is baked enough before filling, and press tightly to avoid loose crumb structure.
- Filling Too Liquidy: Use pure pumpkin puree (not pumpkin pie filling), and measure ingredients accurately with a kitchen scale.
- Unbalanced Flavor: Too sweet? Add more pumpkin pie spice or a touch of lemon juice to brighten flavors.
Storage/Refrigerate/Freeze/Thaw
Store the cheesecake covered in the refrigerator for up to 5 days. Add toppings just before serving for the best texture. Cheesecake slices can be frozen (without toppings) for up to 2 months. Thaw in the refrigerator before serving.
Nella says
My favorite kind of a cheesecake