Pumpkin Cake Cheesecake
This Pumpkin Cheesecake Cake is the ultimate fall dessert! It's a creamy cheesecake baked with moist, spiced pumpkin cake in a buttery Biscoff crust. Every bite is creamy, smooth, and packed warm pumpkin spice flavor. Top it with whipped cream and caramel sauce for a show-stopping pumpkin treat everyone will love!
Equipment
Ingredients
Biscoff Crust
- 30 Biscoff Cookies, (an 8.8oz pack)
- 6 tbsp Salted Butter, (melted)
Cheesecake Batter
- 16 oz Cream Cheese, (room temperature)
- 3/4 cup Sugar
- 1/2 tsp Nutmeg
- 2 tbsp Cornstarch
- 2 large Eggs, (room temperature)
- 1/3 cup Sour Cream
- 2 tbsp Heavy Cream
- 1 tbsp Vanilla Extract
- 1/2 tsp Kosher Salt
Pumpkin Cake Batter
- 1 1/4 cups Pumpkin Puree
- 1 cup Brown Sugar
- 2 tbsp Maple Syrup
- 1/2 cup Vegetable Oil
- 2 large Eggs, (room temperature)
- 2 tsp Vanilla Extract
- 1 2/3 cups All Purpose Flour
- 3 tbsp Cornstarch
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Ginger
- 1/2 tsp Ground Cloves
- 1/4 tsp Allspice
- 1 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Kosher Salt
Spiced Whipped Cream Topping
- 1 1/2 cups Heavy Cream, (cold)
- 1/3 cup Powdered Sugar
- 1 tsp Cinnamon
- 1/8 tsp Allspice
- 2 tsp Vanilla Bean Paste
- Pinch Kosher Salt
Instructions
- 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.
- 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.
- 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. In a large bowl, combine pumpkin puree, brown sugar, maple syrup, oil, eggs, and vanilla extract. Whisk together until just combined, then add in the flour, cornstarch, spices, baking powder, baking soda, and kosher salt. Whisk together until combined and smooth, about 30 seconds.
- 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!)
- 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.
Notes
- Cool it slowly. Drastic temperature changes = cracks. After baking, let the cake sit in the turned-off oven with the door cracked open for about
- Use room-temperature ingredients - always! This is especially important in this recipe so that both batters are able to come together and set. It also makes preparing the batter a lot easier, too!
- Don’t overmix the cheesecake batter. Once you add the eggs, mix on low just until combined. Overmixing adds too much air, which leads to cracks as it bakes.
- Alternate layers carefully. Use a measuring cup to layer the pumpkin and cheesecake batters without over-swirling. Too much swirling can muddy the layers and cause it to become a homogenous mixture. A few gentle figure-eight motions are perfect.
- Don’t skip the parchment paper. It makes removing the cake from the pan so much easier (and saves you from the heartbreak of a stuck crust). Line both the bottom and sides for a clean edge.
- Check for the jiggle. Around the 1-hour mark, give the pan a gentle shake. The edges should be set, and the center should have a slight jiggle like Jell-O. If it’s too wobbly, bake another 10–15 minutes.
Nutrition
Calories: 661kcal, Carbohydrates: 61g, Protein: 8g, Fat: 44g, Saturated Fat: 22g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 155mg, Sodium: 538mg, Potassium: 226mg, Fiber: 2g, Sugar: 41g, Vitamin A: 5261IU, Vitamin C: 1mg, Calcium: 138mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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