Pumpkin Pie Cheesecake

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Pumpkin pie cheesecake with a spiced Biscoff cookie crust and a silky mascarpone filling – all the flavor of pumpkin pie with no pastry to roll. Make it up to two days ahead for Thanksgiving.

Prep Time15

Cook Time1 10

Chilling4

Total Time5 25

Course: Dessert

Keyword: Pumpkin Cheesecake, Pumpkin Pie Cheesecake

Servings: slices

Calories: 532kcal

Author: Lucy Parissi | Supergolden Bakes

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