Pumpkin Pie Cheesecake Recipe – Rich, Creamy & Easy to Bake

There’s no dessert more comforting than a homemade pumpkin pie cheesecake recipe—especially when the crisp air of fall rolls in. This luscious treat combines the creamy richness of a classic cheesecake with the warm, spiced charm of pumpkin pie. It’s smooth, tangy, perfectly sweet, and bursting with fall flavors like cinnamon, nutmeg, and cloves. Whether you’re planning a holiday feast or just craving a cozy dessert, this recipe will become your new seasonal favorite.

Even better? It’s easier than you think. With the right ingredients, a few pro tips, and a touch of patience, you’ll whip up a cheesecake that rivals any bakery version. From a buttery Biscoff cookie crust to a light whipped topping and make-ahead instructions, we’re covering every delicious detail. So, grab your apron, preheat the oven, and let’s dive into the ultimate guide for baking the best pumpkin cheesecake you’ve ever tasted.

Table of Contents

Ingredients for the Best Pumpkin Pie Cheesecake Recipe

To create a truly unforgettable pumpkin cheesecake, you’ll need a delicious mix of pantry staples and a few key players that add creaminess, spice, and structure. Let’s break it down, layer by layer—because every part of this dessert deserves attention.

🍪 Crust Ingredients: A Flavorful Foundation

The crust is more than just a base—it’s the crunchy, buttery canvas for your creamy filling. Here’s what you need:

7 oz Biscoff cookies (or gingersnaps, graham crackers, or digestive biscuits)
→ For that spiced caramel kick!
5 tbsp melted butter (salted preferred)
→ Brings richness and holds the crust together
½ tsp pumpkin pie spice
→ Adds warmth to the crust—don’t skip it!

💡 Using Biscoff cookies adds an incredible depth of flavor that complements the pumpkin beautifully. Want to make your own spice blend? Try this homemade pumpkin pie spice recipe for maximum aroma.

🎃 Cheesecake Filling Ingredients: Where the Magic Happens

This layer is the heart of your dessert—creamy, spiced, and rich. Make sure your ingredients are at room temperature for the smoothest blend.

3½ cups (785g) full-fat block cream cheese
→ Avoid whipped or low-fat versions—they won’t hold up
½ cup white sugar
½ cup packed brown sugar
→ For sweetness and that subtle molasses note
1¼ cups 100% pure pumpkin purée
→ Not pumpkin pie filling! You want the real deal.
1–2 tsp pumpkin pie spice (adjust to your liking)
4 large eggs
→ Bind everything together—add one at a time for even mixing
1 tsp vanilla bean paste (or extract)
→ Adds depth and those beautiful specks in the batter
½ cup sour cream
→ Gives it that signature tang
¼ cup heavy cream
→ For that silky mouthfeel
1½ tbsp cornstarch
→ Stabilizes the filling for smooth slicing

🍥 Whipped Topping (Optional But Recommended!)

Top it off with fluffy whipped cream and a touch of spice for a bakery-style finish:

¾ cup cold heavy cream
4 tbsp powdered sugar
½ tsp ground cinnamon or pumpkin pie spice
→ Optional dusting on top for color and flavor

Step-by-Step Guide to Make the Perfect Pumpkin Pie Cheesecake

Rolling up your sleeves? Great—this is where the real fun begins. Making pumpkin cheesecake from scratch may sound intimidating, but when you break it down step by step, it’s actually a breeze. Follow these instructions closely and you’ll end up with a luscious, bakery-style dessert that steals the show.

First things first—the foundation. A well-packed crust sets the tone for the entire cheesecake.

Preheat your oven to 350°F (175°C).
In a food processor, blitz your Biscoff cookies (or gingersnaps/graham crackers) until they become fine crumbs.
Transfer to a bowl and add the melted butter and pumpkin pie spice. Stir until it resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the base of a glass or measuring cup to pack it tight.
Bake the crust for 8–10 minutes, then set aside to cool.
Lower oven temperature to 300°F (150°C) for the cheesecake.

🍂 Tip: If you love bold flavors, sprinkle a pinch more spice into your crust for extra warmth!

🥄 Step 2: Make the Creamy Pumpkin Cheesecake Filling

Here’s where things get rich and velvety.

In a large bowl, beat the cream cheese until smooth and fluffy (about 2–3 minutes).
Add both white and brown sugar, beating until fully combined.
Mix in the pumpkin purée and pumpkin spice. Scrape down the bowl—don’t leave any streaks.
Add the eggs one at a time, beating lightly between each addition.
Stir in the vanilla bean paste, sour cream, and heavy cream until everything is silky smooth.
Sift in the cornstarch and gently fold it in on low speed—overmixing creates air bubbles, and air bubbles lead to cracks.

💬 Don’t rush this step—room temperature ingredients and gentle mixing are key to a crack-free surface.

🧁 Step 3: Assemble & Prepare for the Oven

Now it’s time to bring it all together.

Pour the filling onto the cooled crust and smooth the top with a spatula.
For a crack-free finish, wrap the outside of your springform pan in two layers of heavy-duty foil.
Place the pan into a larger roasting pan and fill the outer pan with hot water halfway up the sides—this is your water bath.

⏲️ Step 4: Bake the Cheesecake Slowly and Gently

Patience pays off here!

Bake your cheesecake at 300°F for 50 to 70 minutes.
You’ll know it’s done when the edges are set but the center still has a slight jiggle—it shouldn’t be liquidy.
Once it’s baked, turn off the oven and leave the door cracked. Let the cheesecake cool inside for 1 hour.

❄️ Step 5: Chill It Like a Pro

Cooling is just as important as baking.

Remove your cheesecake from the oven and carefully lift it out of the water bath.
Run a thin knife around the edges of the cake to loosen it from the pan—this helps prevent cracking as it shrinks slightly.
Let it cool completely at room temperature, then cover and chill in the fridge for at least 6 hours—overnight is even better!

🍥 Step 6: Whip Up the Topping and Decorate

Want to take your pumpkin cheesecake to the next level? Add a billowy crown of whipped cream and a dash of spice.

In a cold mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
Add a dash of cinnamon or pumpkin spice and beat until medium-stiff peaks form.
Pipe or spoon the whipped cream onto your cheesecake just before serving.
Garnish with a sprinkle of spice, a drizzle of caramel, or a few crushed Biscoff cookies.

Tools You’ll Need to Make Pumpkin Pie Cheesecake

Before diving headfirst into baking, it’s best to have your kitchen fully armed and ready. The right tools don’t just make your job easier—they’re the secret to a cheesecake that’s smooth, crack-free, and totally Instagram-worthy. So, let’s gather the gear!

🎂 Springform Pan (9-Inch)

This is non-negotiable for any cheesecake recipe. A springform pan allows you to remove your pumpkin cheesecake cleanly without flipping or scooping.

🍪 Food Processor or Blender

You’ll need this to blitz your Biscoff cookies (or graham crackers) into fine, uniform crumbs. No processor? A zip-top bag and rolling pin will do the trick—just give it some elbow grease!

🥣 Mixing Bowls (At Least 2)

You’ll want at least two bowls—one large for your filling and one medium for mixing the crust.

🧁 Hand Mixer or Stand Mixer

Cream cheese is thick and dense—especially when cold. A good hand mixer or stand mixer ensures your batter is smooth without lumps, which is key to a velvety pumpkin cheesecake filling.

🥄 Rubber Spatula

This trusty tool helps you scrape down the sides of the bowl so every bit of the creamy pumpkin mixture gets used—and nothing goes to waste.

🌡️ Oven Thermometer (Optional but Useful)

Cheesecakes are temperature-sensitive, and ovens often lie. Use an oven thermometer to make sure your temperature is actually where it needs to be.

🥄 Measuring Cups & Spoons

Precision matters. Even a little too much or too little pumpkin puree or spice can throw off the flavor and texture.

🧊 Roasting Pan (for Water Bath)

To prevent your pumpkin cheesecake from cracking, it’s baked in a hot water bath. You’ll need a large roasting pan that can comfortably fit your springform pan with space for water around the edges.

🔪 Sharp Knife + Hot Water

For those ultra-clean, bakery-style slices? You’ll want a long, sharp knife dipped in hot water and wiped clean between cuts.

🧁 Piping Bag & Tip (Optional)

Want to make whipped cream rosettes or decorative swirls on top? A piping bag will take your presentation to pro-level.

Frequently Asked Questions About Pumpkin Pie Cheesecake

You’ve got questions—we’ve got cheesecake answers. From baking temps to ingredient swaps, here are the most common things people ask when making this rich and creamy pumpkin pie cheesecake.

🔥 What temperature should I bake pumpkin cheesecake at?

You should bake your pumpkin cheesecake at 300°F (150°C) for the creamiest texture and even cooking. This lower temp helps prevent cracks and keeps the filling from drying out. Don’t forget to use a water bath—it’s a total game-changer!

🥧 What’s the difference between pumpkin pie and pumpkin pie cheesecake?

Great question! While both use pumpkin purée and warm spices, they’re totally different in texture and taste.

Pumpkin pie has a soft, custardy filling in a flaky crust.
Pumpkin cheesecake has a dense, rich, and tangy filling with a buttery cookie crust—usually made from Biscoff or graham crackers.

In short, cheesecake is creamier, more decadent, and stays firm when sliced.

❄️ Can I make pumpkin pie cheesecake ahead of time?

Absolutely—and you should! This dessert actually tastes better after chilling overnight. You can make it up to 2 days in advance, store it in the fridge, and add your whipped cream topping just before serving.

🧁 Is pumpkin cheesecake better baked or no-bake?

For texture, structure, and flavor, baked pumpkin cheesecake wins hands down. No-bake versions can be quicker, but they often rely on gelatin or whipped topping and don’t have the same rich flavor or sliceable texture.

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