Pumpkin Spice Cheesecake

My Son's Favorite Cheesecake

Pumpkin cheesecake has become one of my son's favorite cheesecakes, and it is one I especially enjoy making during the fall and holiday season.

For the crust, I use Lotus Biscoff cookies instead of traditional graham crackers. Their warm caramelized flavor pairs beautifully with pumpkin and spices, and they make a rich, crisp base for the creamy cheesecake filling.

The filling combines cream cheese, pumpkin purée, and warm spices such as cinnamon, ginger, allspice, nutmeg, and cloves. The pumpkin gives the cheesecake a beautiful autumn color and a smooth texture, while the spices add warmth without overpowering the flavor of the cream cheese.

What I love about this cheesecake is the contrast: a buttery, slightly crisp Biscoff crust underneath a rich and creamy pumpkin filling.

And, of course, when something becomes your son's favorite, you make it again. That's how family recipes quietly begin.

A Personal Note

I first chose Biscoff cookies because I thought their caramelized flavor would work especially well with pumpkin. After making the cheesecake, it quickly became a favorite in our family—especially with my son.

Now, whenever I make it, I think of him.

Sometimes a recipe doesn't need to be complicated to become special. It simply needs to be the one someone you love keeps asking you to make.

Supplies:

• Mixing bowl medium size or stand mixer

• Food processor

• Spatula

• Whisk

• Cake ring/Springform pan

• Scale

• Baking tray

Pumpkin Spice Cheesecake Recipe:

Ingredients: 

Biscoff Cookie Crust

• 200g Lotus Biscoff cookie crumbs

• 40g unsalted butter, melted

Steps

1. Prepare the crumbs.
   Mix well and do a quick test: squeeze some crumbs firmly in your hand. If they hold together, you have enough butter.If they immediately crumble apart, add another 5–10g melted butter. Different cookie batches and how finely they're ground can change how much butter you need. Pastry, naturally, refuses to fill out standardized paperwork.

2. Add the butter.
   Measure 200g of cookie crumbs into a bowl. Add the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.

3. Prepare the pan.
   Transfer the mixture to the bottom of your prepared springform pan.

4. Form the crust.
   Using the bottom of a measuring cup or flat-bottomed glass, press the crumbs firmly and evenly into the bottom of the pan.

5. Chill the crust while preparing the pumpkin cheesecake filling.

Baker’s Note

Don't press the crust too aggressively. You want it compact enough to hold together when sliced, but compressing it excessively can make the base very hard.Spice Mix:

Pumpkin Spice Mix

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground allspice

• Pinch of ground nutmeg

• Pinch of ground cloves

Combine all the spices in a small bowl and set aside until needed.

Pumpkin Cheesecake Filling

Ingredients

• 370g cream cheese, softened

• 100g granulated sugar

• 60g sour cream

• 2 large eggs

• 1 egg yolk

• 100g pumpkin purée

• Prepared pumpkin spice mixture

Steps

1. Prepare the filling.
   Place the cream cheese, sugar, sour cream, eggs, egg yolk, and pumpkin purée in a food processor.

2. Blend until smooth.
   Pulse just until the mixture is smooth and free of lumps. Avoid overmixing, as incorporating too much air can cause the cheesecake to rise and crack during baking.

3. Add the spices.
   Add about half of the prepared spice mixture and pulse briefly to combine.

4. Prepare the mixture for swirling.
   Reserve a small amount of the cheesecake filling in a separate bowl. Mix it with 1 tablespoon pumpkin purée and the remaining spice mixture. This creates a slightly deeper-colored pumpkin mixture for decorating the top.

5. Fill the pan.
   Pour the main cheesecake filling over the prepared Biscoff crust and smooth the surface.

6. Create the swirl.
   Spoon or drizzle the reserved pumpkin-spice mixture over the surface. Using a toothpick or the tip of a small knife, gently swirl it through the top of the cheesecake. Don't over-swirl, or the pattern will disappear.

7. Bake.
   Bake at 300°F (150°C) for 40–45 minutes, or until the edges are set and the center still has a slight wobble.

8. Add moisture to the oven.
   Place a separate baking tray containing about ½ cup hot water in the oven during baking. The added moisture creates a gentler baking environment and can help reduce cracking.

9. Cool gradually.
   Turn off the oven, slightly open the door, and allow the cheesecake to cool gradually before removing it. Once cooled, refrigerate until completely set, preferably overnight.

Baker’s Note

Don't overprocess the filling. You're looking for smooth, not aerated. Cheesecake is custard wearing a fancy outfit; it doesn't need to be whipped like a birthday cake.

Room-temperature cream cheese matters. Softened cream cheese blends more easily and helps prevent little white lumps.

Look for a slight wobble. The center shouldn't be completely firm when the cheesecake comes out of the oven. It will continue setting as it cools.

Cake ring

Tips:

Baking cheesecake! Here are some valuable tips to help you achieve a perfect, creamy, and crack-free cheesecak

• Place the cheesecake pan in a larger tray or roasting pan.

• Fill the tray with hot water (about 1-2 inches deep).

• Bake at 300°F (150°C) as usual.1. Use hot water to prevent temperature drops.

• Ensure the water level is below the cheesecake pan's bottom.

• Avoid splashing water onto the cheesecake.

• Refill water as needed to maintain the level.