Pumpkin Pie Cheesecake (No Water Bath!)
, Published Sep 24, 2026
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This Pumpkin Pie Cheesecake is what happens when pumpkin pie grows up! With a caramelized Biscoff cookie crust, a silky mascarpone filling, and billows of vanilla whipped cream, this is bound to become one of the most requested Thanksgiving desserts in your repertoire.
Best of all? No water bath, no leaks, and no pastry dough to roll!
It carries all the warm spice of the best slice of pumpkin pie you’ve ever had, but in rich cheesecake form. Having baked dozens of cheesecakes over the years, I can honestly say this mascarpone version is my absolute favorite. The mascarpone keeps the texture light and velvety, while the Biscoff crust adds a deep, spiced-caramel crunch.
Why You’ll Love This Recipe
- All the flavor of pumpkin pie, without the fuss of pastry.
- No water bath (yay)!
- A Biscoff crust that’s caramelized with a cinnamon spice rather than plain, sandy and (let’s be honest) a bit bland.
- Mascarpone gives a silky, crack-resistant filling.
- It’s even better on day two – make it up to two days ahead and save it until you’re ready to serve.
Here’s What You’ll Need
- Biscoff cookies (Lotus biscuits) – Let’s start at the bottom and work our way up: graham crackers are the default base for cheesecake, but Biscoff cookies are so much better! They are sweet and warmly spiced, so the crust carries flavor rather than just texture. If you can’t find them, gingersnaps are the closest substitute for overall texture.
- Pumpkin purée – use 100% pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and pre-spiced and will throw the whole recipe out. In the UK, canned pumpkin purée is far easier to find than it used to be – most large supermarkets stock it in the autumn and it’s available online year round.
- Mascarpone – full fat, and properly at room temperature. Cold mascarpone will not blend smoothly and is the single most common cause of a grainy filling.
- Brown sugar – the molasses in brown sugar gives a deeper, more caramel flavor than white sugar, and it works perfectly with pumpkin.
- Pumpkin pie spice – sold ready mixed in the US and increasingly in the UK. To make your own, combine ground cinnamon, ginger, nutmeg, allspice and cloves, weighted heavily toward the cinnamon.
- Eggs – room temperature and added last, on low speed. More on that below.
- Cornstarch (cornflour) – helps the cheesecake set during baking and keeps it stable during storage. Make sure it’s fully incorporated into the batter.
Baker’s tip
Why Mascarpone Instead of Cream Cheese?
Standard cream cheese, the classic choice for pumpkin cheesecake, carries high moisture and a distinct tangy sharpness. Combining pumpkin purée (which adds additional liquid) with cream cheese makes cheesecakes prone to splitting. Mascarpone is richer, less acidic, and lower in water content, resulting in a cleaner pumpkin flavor and a far smoother set.
How to Make Pumpkin Pie Cheesecake
1. Make and press the crust. Crush, mix with melted butter, press firmly into the base of an 8-inch (20cm) springform pan. Pre-bake for 10 minutes at 350°F (180°C) so it sets rather than going soggy under the filling. Let it cool while you make the filling.
2. Beat the mascarpone and sugar. Just until smooth, on medium-low. You’re not trying to whip air into the mixture – air is what makes a cheesecake rise, crack and sink. Add the vanilla and pumpkin spice.
3. Add the pumpkin. Mix until the color is even, scraping the bowl at least once. Any streaks left now will still be there after baking. Sift the cornstarch over the batter and beat it in on low speed.
4. Add the eggs last, on low speed. One at a time, mixing only until each disappears. This is the step that decides the texture of your cheesecake. Overbeaten eggs mean a puffed top and a crack down the middle.
5. Pour, tap and bake. Pour over the cooled crust and tap the pan firmly on the counter a few times to break up any air bubbles. Bake at 300°F (150°C) for about an hour.
6. Use the wobble test. Your cheesecake is done when the edges are set and the center 2 inches (5cm) still wobbles a bit like Jell-O (jelly) when you nudge the pan. It may appear underbaked but it’s not – it carries on cooking as it cools, and this is the difference between creamy and chalky.
7. Cool slowly, then chill. Turn the oven off, prop the door open and leave the cheesecake inside for at least 20 minutes or until the door feels cool to the touch. A sudden temperature drop is the other main cause of cracks. Once that’s done, chill for at least 4 hours, ideally overnight.
8. Decorate and serve. Whip the cream, powdered sugar, powdered milk and vanilla until peaks form, then pipe or spoon over the cheesecake just before serving. A light drizzle of caramel sauce and sprinkle of Biscoff cookie crumbs add the perfect final touch.
Baker’s tip
NO WATER BATH!
I don’t use a water bath. I bake at a lower temperature and put a small metal baking pan with 1 inch (2.5cm) of boiling water on the bottom rack, under the cheesecake. The steam from the water and low, slow baking prevents the top of the cheesecake from cracking. Let the cheesecake cool gradually as a sudden change in temperature can also cause the surface to crack.
Make Ahead, Storage and Freezing
This cheesecake is better on day two, which makes it perfect for Thanksgiving. Make it up to two days ahead, keep it loosely covered in the fridge and pipe the cream just before serving. It keeps for 3–4 days in the fridge – if there are any leftovers!
To freeze, chill completely first, then freeze whole or in slices (without any whipped cream topping) on a tray before wrapping – double wrapped, it keeps for up to 2 months. Thaw overnight in the fridge, never at room temperature.
Frequently Asked Questions
No! Because this recipe uses a steam pan on the bottom oven rack rather than a traditional submerged water bath, foil wrapping is unnecessary.
No. Pumpkin pie filling is already sweetened, spiced and thinned, so it will throw off the sugar, the spice and the set. Look for 100% pumpkin purée.
Yes – use 16 oz (450g) full-fat block cream cheese in place of the mascarpone (not spreadable cream cheese). The result is a little firmer and tangier. Half mascarpone and half cream cheese is a good middle ground.
Yes! The air fryer is ideal for cheesecakes as long as you use a low temperature. Make sure to check your cake pan fits inside the air fryer basket before getting started. Detailed instructions are in the recipe card notes.
It is almost always one of three things: too much air beaten into the filling, baking for too long or cooling too quickly. Mix on low once the eggs are in, turn off the oven while the center still wobbles and let it cool in the turned-off oven with the door ajar.
Up to two days. The flavor and texture both improve overnight.
You can, but you will need to roast, blend to a smooth purée and drain it thoroughly first – homemade pumpkin purée holds more water than canned purée and excess water will prevent the cheesecake from setting properly.
More Thanksgiving Desserts
Cookies & Bars
Pecan Pie Bars
Bread, Muffins, Donuts and Pastries
Pumpkin Apple Bread with Streusel Topping
Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Pumpkin Pie Cheesecake
Equipment
Ingredients
For the crust
- 6½ oz (180g) Biscoff cookies (= Lotus biscuits), about 23 cookies
- 6 tbsp (85g) unsalted butter, melted
For the filling
- 2 cups (500g) mascarpone cheese room temperature, See Note 1
- 1 cup (220g) light brown sugar
- 1 tsp pumpkin pie spice
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
- 15 oz (425g) can pumpkin purée do not use pumpkin pie filling
- 2 tbsp cornstarch (= cornflour)
- 3 large eggs room temperature
For the whipped cream
- 1 cup (240ml) heavy cream (= double cream), cold
- 1 cup (120g) powdered sugar (= icing sugar)
- 2 tbsp powdered milk (= milk powder), sifted
- 1 tsp vanilla bean paste
To decorate (optional)
- 3 tbsp caramel sauce to drizzle
- 2 tbsp crushed Biscoff cookies
Instructions
Make the crust
- Preheat the oven to 350°F (180°C). Mist the sides of an 8-inch (20cm) springform pan with cake release and line with parchment paper (baking paper). Flip the removable base of the pan over and use it upside down when the pan is assembled to avoid the ridge inside the base. Do not grease the base but line it with paper.
- Put the Biscoff cookies in a zip-top bag and crush them to a fine texture using a rolling pin or blitz them to a powder using a food processor.6½ oz (180g) Biscoff cookies
- Mix the crumbs with the melted butter until you have a sandy texture and press firmly into the base of your prepped pan.6 tbsp (85g) unsalted butter, melted
- Pre-bake for 10 minutes then transfer to a wire rack to cool.
Make the filling
- Reduce the oven temperature to 300°F (150°C). Beat the mascarpone, sugar, vanilla and pumpkin spice until smooth, on medium-low speed. Use a spatula to scrape the bottom and sides of your mixing bowl.2 cups (500g) mascarpone cheese, 1 cup (220g) light brown sugar, 2 tsp vanilla bean paste, 1 tsp pumpkin pie spice
- Beat in the pumpkin purée until the color is even, scraping the bowl at least once. Sift the cornstarch over the batter and beat in on low speed.15 oz (425g) can pumpkin purée, 2 tbsp cornstarch
- Add the eggs one at a time, while mixing on low speed until each disappears. Don't beat on a high speed as this will introduce a lot of air into your batter which in turn can make the cheesecake crack.3 large eggs
Bake, cool and chill until set
- Pour the filling over the cooled crust and tap the pan on the counter to release any air bubbles. Level the top using an offset spatula.
- Place a small metal baking pan with about 1 inch (2.5cm) of boiling water on the bottom rack of the oven. Bake for 1 hour or until the cheesecake is set at the edges and the center 2 inches (5cm) still wobbles a little when you nudge the pan.
- Turn the oven off, prop the door open a smidge and leave the cheesecake inside until the door feels cool to the touch or for at least 20 minutes. Open the door and leave for a further 10 minutes then cool at room temperature. A sudden temperature drop is the other main cause of cracks.
- Once the cheesecake is cool, cover the pan with a plate and chill for at least 4 hours, ideally overnight.
Decorate and serve
- Gently release the cheesecake from the pan and transfer onto a plate. Peel the paper lining the sides and use an offset spatula to smooth the sides if needed.
- Beat the cream, sugar, powdered milk and vanilla on low-medium speed until peaks form. Pipe or spoon over the cheesecake.1 cup (240ml) heavy cream, 1 cup (120g) powdered sugar, 2 tbsp powdered milk, 1 tsp vanilla bean paste
- Drizzle with caramel and decorate with Biscoff cookie crumbs just before serving.3 tbsp caramel sauce, 2 tbsp crushed Biscoff cookies
Notes
- NOTE 1: You can use 16 oz (450g) full-fat brick cream cheese instead of the mascarpone. The flavor will be slightly tangier. Do not use spreadable cream cheese.
- Storage: Make the cheesecake up to two days ahead, keep covered in the fridge and pipe the cream just before serving. It keeps for 3–4 days in the fridge but tastes best on day 2–3.
- Freezing: Chill it completely first, then freeze whole or in slices on a tray before wrapping – double wrapped, it keeps for up to 2 months. Thaw overnight in the fridge, never at room temperature. Freeze it without the cream and pipe with freshly whipped cream after thawing.
- Air Fryer Baking Instructions: Check the pan fits into your air fryer basket first! Pre-bake the crust for 10 minutes at 325°F (160°C) and let it cool. Add the filling and then bake the cheesecake for 20 minutes at 285°F (140°C). Lower the heat setting to 250°F (120°C) and bake for a further 40–50 minutes, or until the cheesecake is mostly set with a slight jiggle in the middle. Turn the air fryer off but leave the cheesecake to cool gradually inside the basket for 20 minutes. Take the basket out and leave for another 10 minutes then cool at room temperature. Once cool, cover with a plate and place in the refrigerator to set for at least 4 hours – ideally overnight.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Grainy filling with white streaks | Mascarpone was cold or the filling was overmixed | Room temperature mascarpone, mix on low, stop as soon as it looks smooth |
| Cracking | Too much air beaten in, overbaked or cooled too fast | Low speed after the eggs go in, trust the wobble test, cool in the turned-off oven |
| Soggy or crumbly crust | Crumbs too coarse, not enough butter or not pressed firmly | Fine crumbs, damp-sand texture, firm press, pre-bake |
| Filling never set properly | Underbaked or not chilled long enough | Allow edges to set with a wobbly center, then give it a minimum of 4 hours in the fridge |
| Whipped cream weeping by day two | Unstabilized cream | Whip the cream with milk powder, as in the recipe card |
| Watery filling | Pumpkin pie filling used instead of purée | 100% pumpkin purée only |
