Ingredients

2 cups Speculoos or Biscoff cookie crumbs (1, 8.8 oz package, processed into fine crumbs)

4 tbsp unsalted butter (melted and slightly cooled)

32 oz cream cheese (softened and at room temperature)

3/4 cup granulated sugar

1/2 cup light brown sugar

1/2 cup full-fat sour cream (room temperature)

15 oz canned pumpkin purée

2 tsp vanilla extract

3 tsp pumpkin pie spice

2 tsp ground cinnamon

3 large eggs (room temperature)

1 cup heavy cream

1/2 cup powdered sugar (sifted)

2 tsp vanilla extract (for whipped cream topping)

Instructions

Step 1: Preheat your oven to 325ºF and adjust the oven rack to the center position. Grease a 9-inch springform pan with flour-based baking spray and line the bottom and sides with parchment paper.

Step 2: In a food processor, pulse the Speculoos cookies until fine crumbs form. Add melted butter and pulse until mixture resembles wet sand. Press this crust mixture evenly into the bottom of the prepared pan.

Step 3: Bake the crust for 10-12 minutes. Remove from oven and cool completely on a rack.

Step 4: Once cooled, wrap the bottom and sides of the springform pan with 5-6 layers of aluminum foil. Optionally, wrap the pan with a slow cooker liner to prevent water from seeping in during the water bath.

Step 5: Using a mixer, beat the cream cheese on medium-high speed until fluffy, about the consistency of frosting. Add granulated sugar, brown sugar, sour cream, pumpkin purée, vanilla extract, pumpkin pie spice, and cinnamon. Beat until well combined, scraping down the bowl as needed.

Step 6: With mixer on low speed, add eggs one at a time, mixing just until combined to avoid over-beating.

Step 7: Pour the pumpkin batter onto the crust in the springform pan. Place the pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.

Step 8: Bake the cheesecake for 55-60 minutes at 325ºF. When done, turn off the oven but keep the door closed and let the cheesecake sit in the water bath for 45 minutes.

Step 9: Carefully remove the springform pan from the water bath and take off aluminum foil and liner. Let the cheesecake cool to room temperature on a rack for 2-3+ hours.

Step 10: Cover the pan with a paper towel and an upside-down plate, then refrigerate overnight to set. If serving the same day, chill for at least 4 hours.

Step 11: For the whipped cream topping, chill your mixing bowl for 10-15 minutes. Beat heavy cream, powdered sugar, and vanilla extract on low speed until combined, then increase to medium-high until stiff peaks form.

Step 12: Dollop or pipe the whipped cream on the cheesecake before serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.

Wrap the springform pan tightly in foil and use a slow cooker liner for a perfect water bath, preventing soggy crust.

Try adding a splash of bourbon or maple syrup to the batter for a unique flavor twist.

For a nutty crust, mix crushed pecans or walnuts into the cookie crumbs.

If you don’t have Speculoos cookies, graham cracker crumbs are a good substitute.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but you’ll need to cook and puree fresh pumpkin until smooth, then drain any excess moisture to avoid a runny filling.

How do I prevent cracks in my cheesecake?

Mix the batter gently and avoid over-beating the eggs. Bake in a water bath and allow the cheesecake to cool slowly with the oven door closed to minimize cracking.