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–+ servings
A slice of cheesecake made with pumpkin cheesecake filling on a fall themed dessert plate.

Pumpkin Cheesecake Filling

Arlene Mobley - Flour On My Face
Get in the spirit of fall with this delicious pumpkin cheesecake filling recipe. The unique Biscoff cookie crust and thick and creamy filling are sure to be a hit at your next family gathering!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling 12 hours
Total Time 13 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 324 kcal

Equipment

Ingredients  

Biscoff Cookie Crust

  • 1 ¾ cup finely ground Biscoff Cookies (26 Biscoff cookies)
  • 6 tablespoons melted butter

Pumpkin Cheesecake Filling

  • 16 oz. softened cream cheese
  • ¾ cup granulated white sugar
  • 2 large eggs
  • 15 oz. can solid packed pumpkin
  • 1 ¼ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
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Instructions 

Biscoff Cookie Crust

  • Lightly butter the bottom and sides of a 9-inch springform pan with softened butter. Place a circle of parchment paper down into the bottom of the pan.
  • Crush the cookies into fine crumbs in a food processor.
  • Add the melted butter and pulse until the crumbs are damp and combined with the melted butter.
  • Pour the crumbs into a prepared 9-inch springform pan.
  • Press the crumbs slightly up the sides. Use the back of a tablespoon to press down and compress the crumbs on the bottom and sides of the pan. Place the crust in the freezer to firm up until needed.

Pumpkin Cheesecake Filling

  • Beat the softened cream cheese in a large mixing bowl for 2 minutes. It should be creamy and lump free.
  • Add the large eggs to the bowl and beat one minute. Scrape the sides of the bowl with a spatula. Beat for 2 more minutes.
  • Add the sugar to the bowl and beat one minute.
  • Add the pumpkin puree, salt and spices to the bowl. Beat one minute. Scrape the sides of the bowl down. Beat 2 more minutes or until the spices are evenly blended into the filling.
  • Pour the pumpkin cheesecake filling into the prepare springform baking pan.
  • Bake at 350 °F for 50 minutes or until the center is set. Turn off the oven.
  • Crack the oven door and allow to cool for one hour. Remove from the oven and transfer to a wire cooling rack. Cool to room temperature.
  • Loosely cover the top of the pan and refrigerate overnight.
  • Garnish with whipped cream and chopped pecans if desired.
  • Cut into thin wedges to serve.
  • Makes 12 to 16 slices.

Recipe Expert Tips

  • cheesecake crust: there are various options for the crust. you can use a classic graham cracker crust, a Biscoff cookie crust, a ginger cookie crust would also be a good choice.
  • water bath or "Bain-marie" cheesecake baking method: This step is optional. But if you want the creamiest cheesecake filling it is worth the time. It also helps prevent the top of the cheesecake from cracking.
  • Chilling: The cheesecake will need to chill for overnight for the best texture and easy slicing.

Nutrition

Serving: 1ServingCalories: 324kcalCarbohydrates: 30gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 60mgSodium: 260mgPotassium: 126mgFiber: 1gSugar: 17gVitamin A: 4701IUVitamin C: 1mgCalcium: 44mgIron: 1mg
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