Description
A creamy, spiced pumpkin cheesecake baked on a buttery speculoos cookie crust and topped with fluffy whipped cream. Perfect for Thanksgiving or cozy autumn gatherings, this cheesecake delivers silky texture and warm seasonal flavors in every bite.
Ingredients
Units
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Speculoos Cookie Crust
- 2 cups Speculoos (Biscoff Cookie Crumbs (about 1, 8.8 oz package))
- 4 tbsp Unsalted Butter (melted)
Pumpkin Cheesecake Batter
- 32 oz Cream Cheese (softened (room temperature))
- 3/4 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Full-Fat Sour Cream (room temperature)
- 15 oz Canned Pumpkin Purée
- 2 tsp Vanilla Extract
- 3 tsp Pumpkin Pie Spice
- 2 tsp Ground Cinnamon
- 3 Large Eggs (room temperature)
Whipped Cream Topping (Optional)
- 1 cup Heavy Cream
- 1/2 cup Powdered Sugar (sifted)
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 325°F. Grease and line a 9-inch springform pan with parchment.
- Make the crust: Process speculoos cookies into crumbs, mix with melted butter, and press firmly into the pan. Bake 10–12 minutes. Cool completely.
- Prepare batter: Beat cream cheese until fluffy. Add sugars, sour cream, pumpkin, vanilla, and spices. Blend well. On low speed, add eggs one at a time until just incorporated.
- Water bath: Wrap pan in foil. Place in a roasting pan and add hot water halfway up the sides. Pour batter into crust.
- Bake for 55–60 minutes, until the edges are set but the center jiggles slightly.
- Cool: Turn off oven, leave cheesecake inside for 45 minutes. Remove, unwrap foil, and cool at room temp for 2–3 hours. Refrigerate overnight (or at least 4 hours).
- Whipped cream (optional): Whip cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop onto cheesecake before serving.
Notes
- Always use room temperature dairy for a smooth batter.
- Don’t overmix the eggs to avoid cracks.
- Cheesecake must cool fully before refrigerating this prevents condensation on the crust.
- Can be made 1–2 days ahead and stored chilled.
Nutrition
- Calories: 465
