Pumpkin Cake Cheesecake

There’s no better way to celebrate pumpkin season than with this pumpkin cheesecake cake. It’s rich, cozy, and absolutely irresistible.

A combination of moist pumpkin cake with a cheesecake swirl baked in a biscoff cookie crust… and it is absolutely AMAZING. Thee perfect Fall treat. 

The buttery Biscoff cookie crust that adds the perfect crunch and a hint of caramelized spice. On top of that, the smooth, creamy cheesecake and moist, spiced pumpkin cake bake together into pure magic. 

Every bite is silky, soft, and bursting with warm fall flavor – kinda like pumpkin pie and cheesecake had the most delicious marriage. It’s stunning enough for Thanksgiving but simple enough to make just because it’s pumpkin season.

Serve with some whipped cream and a little caramel sauce for added deliciousness and you’ve got a dessert that’s worthy of being on any table! I’m talking bakery level dessert right from your kitchen. 

Why You’ll Love This Recipe 

• Cozy fall flavor in every bite. The pumpkin, maple syrup, and warm spices hit all the right notes — it’s basically autumn wrapped in a forkful.
• No water bath needed! Thanks to the cornstarch and lower oven temp, the cheesecake layer bakes up smooth and creamy without the fuss of a traditional bath.
• It’s a show-stopping dessert that’s perfect for Thanksgiving Dinner or Christmas  
• It’s impressive but totally doable. I give you thorough step-by-step recipe instructions so that it comes out perfectly every single time! Even though it looks fancy, each step is straightforward. No special equipment, no hard techniques, just simple layering and patience.

(full list of ingredients can be found in the recipe card)

• Full-Fat Cream Cheese is used for the creamy cheesecake layer! It give the cream cheese filling that creamy texture while helping the cheesecake to set amidst the pumpkin spice cake batter.
• Canned Pumpkin Puree, not to be confused with pumpkin pie filling, adds moisture and pumpkin flavor to the pumpkin cake portion of the program. We want pure pumpkin puree here, I recommend Libby’s!
• Maple Syrup adds moisture and a deep, cozy sweetness that sugar alone can’t deliver. Think of it as your secret flavor booster that rounds out the spices and makes the cake taste nice and rich.
• Vegetable Oil keeps the cake moist for days! It also helps balance the density of the cheesecake layer so the cake portion doesn’t dry out during baking.
• Large Eggs do a ton of heavy lifting! They bind the batter together, add richness, and provide structure so the cake can hold the cheesecake layer without collapsing.
• Cornstarch is the quiet MVP in both layers. In the pumpkin cake, it lightens the crumb and prevents gumminess (especially with pumpkin purée in the mix). In the cheesecake, it helps stabilize the filling, keeping it creamy without cracking. Basically, it’s the insurance policy for texture.
• Homemade Pumpkin Pie Spice Blend is the flavor backbone of the recipe. The combo of cinnamon, nutmeg, ginger, allspice, and ground cloves warms up every bite and makes the pumpkin shine. Using a homemade blend means you can control the balance.
• Biscoff Cookies adds a cozy caramel-like flavor to the crust. It’s my favorite cookie to use for a cheesecake, especially with cinnamon forward flavors.

Variations and Substitutions 

• If you don’t have cornstarch, you can swap it out for equal parts flour. 
• You can also use gingersnap cookies or graham cracker crumbs for the crust instead of biscoff. I just love the flavor of biscoff but feel free to use what you like best. 
• If you love sweet potatoes, you can swap out canned pumpkin puree for canned sweet potato puree instead! I don’t recommend using roasted sweet potatoes as you’ll lose some moisture and the cheesecake may bake up a bit dry. 
• To make this recipe gluten free, use your favorite 1 to 1 gluten free baking flour. 

How To Make Pumpkin Cheesecake Cake

Prep: Preheat the oven to 350 degrees F. Line a 9 inch springform pan with parchment paper on the bottom and sides of the pan. Set aside.

Make the Crust and Cheesecake Batter

Step 1: Add biscoff cookies to a food processor and blend until uniform crumbs form. Add in melted butter and continue to mix until the mixture resembles wet sand. Place the biscoff crumbles into the bottom of the springform pan and press evenly to form the crust. Bake in the oven for 12 minutes, then remove and set aside to cool. Reduce oven temperature to 325 degrees F.

Step 2: While the crust is baking, make the cheesecake batter. In the bowl of a stand mixer fitted with the paddle attachment, add room temperature cream cheese. Mix on low speed for about 1 minute, until smooth, then add in sugar, nutmeg, and cornstarch mix until just combined. Then add eggs, sour cream, heavy cream, vanilla extract, and kosher salt. Continue to mix until combined and smooth. Scrape down the sides of the bowl, ensuring everything is combined.

Now Make The Pumpkin Cake Batter

Step 3: In a large bowl, combine pumpkin puree, brown sugar, maple syrup, olive oil, eggs, and vanilla extract. Whisk together until just combined, then add in the flour, cornstarch, baking powder, baking soda, kosher salt, and spices. Whisk together until combined and smooth.

Step 4: Add 1 cup of the pumpkin cake batter to the bottom of the pan. Then add about 1 cup of the cheesecake batter on top, then alternate adding the remainder of both batters. Use a wooden skewer to swirl the batter around. Bake in the oven for 1 hour and 15-25 minutes, until the edges are set and the center of the cake is slightly puffy and jiggly when shaken. (The top of the cheesecake will be slightly cracked – this is normal!) 

Cool The Cheesecake Slowly, Then Chill

Remove from the oven and let the cake cool for about 30 minutes, then place into the refrigerator to set for at least 6 hours. 

When ready to serve, make the whipped cream topping by whisking together the cold heavy cream, powdered sugar, vanilla bean paste, cinnamon, allspice, and a pinch of salt. Whisk until stiff peaks from, then add on top of the cheesecake. Garnish with crushed biscoff cookies.