Tall, rich, and incredibly creamy, this Pumpkin Cheesecake is infused with warm spices, baked in a buttery Biscoff cookie crust, and crowned with fluffy cream cheese whipped cream!
The Cheesecake Factory is definitely a favorite restaurant of mine. Not necessarily because of their encyclopedia of a dinner menu, but because of their impressive array of cheesecakes. Although it’s always tough to decide on which one, I almost always gravitate towards their Cinnabon Cheesecake, Oreo Cheesecake, or Pumpkin Cheesecake. The only problem is that they’re about 12 bucks a slice, which is pretty steep in my opinion, ESPECIALLY when you can easily make a whole cheesecake at home for a fraction of the price.
Sure, making a cheesecake is more work than just buying one, but it’s ALWAYS worth it. That’s why I decided to create my own rendition of The Cheesecake Factory’s Pumpkin Cheesecake…
Why You’ll LOVE This Pumpkin Cheesecake
Packed with Pumpkin: This cheesecake contains a full 15 ounce can of pumpkin puree, infusing it with that wonderful pumpkin sweetness. Moreover, it’s always nice when a recipe uses the entire can of pumpkin puree, so you don’t have to figure out what to do with any leftover.
The BEST Biscoff Cookie Crust: Graham cracker crusts are great and all, but once you’ve baked a cheesecake in a Biscoff cookie crust, it’s tough to go back to boring ol’ grahams. Biscoff cookies are exquisitely spiced and brimming with caramelized flavor, so they really enhance the overall flavor.
A Real Crowd Pleaser: I brought this cheesecake to our family Thanksgiving, and there was only one piece left. Of course, I may or may not have squirreled away that piece beforehand…
Tips For A Crackless Cheesecake
Use Room Temperature Ingredients: Starting with room temperature ingredients is absolutely crucial for achieving a smoother batter. When the cream cheese, eggs, yolks, and sour cream are allowed to warm to room temperature, they combine more easily, preventing lumps and over-mixing. Over-mixing incorporates too much air into the batter, so as the cheesecake is baking, the trapped air bubbles expand and then burst as the cheesecake cools, causing it to sink and crack on the surface.
Mix Low and Slow: To prevent over-mixing, keep the stand mixer or beater on LOW speed. It might take a little longer to incorporate the ingredients, but you’ll be rewarded with a smooth, crackless cheesecake if you resist the urge to beat on medium or high.
Scrape Down the Sides of the Bowl Frequently: I repeat, FREQUENTLY. Due to the nature of the ingredients which tend to stick to the walls of the bowl, it’s very important to use a rubber spatula to scrape down the sides and bottom of the bowl as often as possible. I do it with every addition of new ingredients. It might seem like an unnecessary step, but it really helps to keep the batter smooth.
Make a Steam Bath: It’s also called a water bath, or bain marie, but I prefer to call it a steam bath since we’re relying on the steam to create a moist environment for the cheesecake as it bakes. As opposed to wrapping the pan in foil and directly sticking it into the water bath, we’re placing the water bath underneath it. The cheesecake still gets all the steam benefits, but you don’t have to worry about any water leaking through the foil and into the cheesecake.
Run a Knife Along the Edge: After the cheesecake is out of the oven, I gently run a thin flexible stainless steel spatula between the cheesecake and the pan sides to loosen it while it’s still warm. This prevents the cheesecake from cracking since it separates the cheesecake from the pan, allowing it to settle evenly as it cools and contracts. Not only does this prevent cracking, but it also ensures cleaner sides since the springform ring slides right off when it comes time to un-mold the cheesecake.
How do I prevent a soggy crust?
ALWAYS pre-bake your crust before filling it with the batter. By baking the crust at 350ºF for 8-10 minutes, it creates a sort of barrier and seals the crust, preventing the moisture of the batter from seeping in. Baking the crust also crisps it up and enhances the flavor immensely.
How long do I need to let the cheesecake chill?
Once the cheesecake has cooled in the oven for an hour, let it sit on a cooling rack on the counter for another hour. Then place it in the refrigerator for at least 8 hours, or overnight. I recommend letting the cheesecake sit in the refrigerator UNCOVERED for a couple of hours. The residual heat from the cheesecake has a tendency to create condensation, which drips down onto the cheesecake. Once it feels room temperature or cooler, cover it with a piece of foil or plastic wrap.
Pumpkin Cheesecake
Ingredients
Biscoff Cookie Crust:
- 2 ½ cups crushed Biscoff cookies (about 35 Biscoff cookies)
- 3 Tablespoons brown sugar
- 4 Tablespoons butter, melted
Pumpkin Cheesecake Batter:
- 32 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 Tablespoons cornstarch
- ¼ tsp salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teapoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ cup full-fat sour cream
- 2 large eggs, at room temperature
- 4 large egg yolks, at room temperature
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
Instructions
Make the Crust:
- Preaheat the oven to 350ºF.
- Using a fork, toss the cookie crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes. Remove and cool slightly.
Make the Batter:
- Preheat the oven to 325ºF. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and both sugars on low speed until smooth and creamy. Scrape down the sides of the bowl, add the vanilla, cornstarch, salt, and spices, and continue beating on low until smooth. Scrape down the sides of the bowl, and mix in the sour cream on low.
- Pour 4 cups of water into a medium saucepan, and place over high heat. Allow it to come to a boil as you finish the rest of the batter. Place a large roasting pan on the bottom rack of the oven.
- To the batter, add the eggs and egg yolks, two at a time, beating on low until combined--try not to over-mix. Add the pumpkin puree, and mix on low until just combined. Remove bowl from mixer and mix the rest by hand, scraping the sides and bottom of the bowl for even incorporation.
- Pour batter into the crust, smoothing out the top. Open the oven, and carefully pour the boiling water into the roast pan--it might sizzle, so be extra cautious. Place the cheesecake on the rack directly above the roasting pan, and close the oven to trap the steam inside.
- Bake cheesecake for 70-75 minutes, or until puffed and center jiggles like jell-o when lightly shaken. If you're unsure, you can use an instant-read thermometer--it should be at least 150ºF, but not over 165ºF. Turn off the oven, crack open the oven door, and allow cheesecake to sit in the oven for 1 hour.
- After an hour, let the cheesecake cool at room temperature for another hour before placing in the refrigerator to chill uncovered until it's room temperature or cooler. Cover with a piece of foil or plastic wrap and chill for at least 8 hours, preferably overnight.