Description

This easy pumpkin cheesecake recipe combines a crisp speculoos cookie crust with a smooth, spiced pumpkin cheesecake filling, baked in a water bath for a creamy, crack-free finish. Topped with optional fluffy whipped cream, this dessert is perfect for fall celebrations or anytime you crave a rich, autumn-inspired treat.

Ingredients

Scale

Crust

2 cups Speculoos or Biscoff Cookie Crumbs (1, 8.8 oz package, processed into fine crumbs)
4 tbsp Unsalted Butter (melted and slightly cooled)

Cheesecake Filling

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)

Whipped Cream Topping (optional)

1 cup Heavy Cream
1/2 cup Powdered Sugar (sifted)
2 tsp Vanilla Extract

Instructions

Prepare the Speculoos Cookie Crust: Adjust your oven rack to the middle position and preheat to 325ºF. Grease a 9-inch springform pan with flour-based baking spray and line the bottom and sides with parchment paper. Pulverize the speculoos cookies into fine crumbs using a food processor. Add melted butter and pulse until the consistency resembles wet sand. Press this mixture firmly into the bottom of the prepared pan.
Bake the Crust: Place the crust in the oven and bake for 10-12 minutes at 325ºF. Once baked, remove and cool completely on a wire rack.
Prepare the Pan for Water Bath: When the crust is cool, wrap the pan bottom and sides with 5-6 layers of heavy-duty aluminum foil to prevent water leakage. Optionally, wrap the pan using a slow cooker liner for additional protection.
Make the Pumpkin Cheesecake Batter: Using a hand or stand mixer with balloon whisk or paddle attachment, beat cream cheese on medium-high speed until fluffy like frosting. Add granulated sugar, brown sugar, sour cream, pumpkin purée, vanilla extract, pumpkin pie spice, and cinnamon, mixing until smooth and well combined. Scrape down bowl sides as needed.
Add Eggs: Switch mixer to lowest speed and add eggs one at a time, blending gently after each addition to avoid overmixing, which prevents cracks.
Assemble and Bake the Cheesecake: Pour the batter over the cooled crust in the foil-wrapped pan. Place the springform pan in a larger roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. Bake at 325ºF for 55-60 minutes until the edges are set and center slightly jiggles.
Cool in Water Bath and Remove: Turn off the oven but keep the door closed. Let the cheesecake sit in the water bath for 45 minutes. Remove the roasting pan, then carefully take out the cheesecake pan and remove foil layers and liner. Place the cheesecake on a cooling rack to reach room temperature, about 2-3 hours.
Chill the Cheesecake: Once cooled, cover the springform pan with a paper towel and an inverted plate. Refrigerate overnight for best setting, or at least 4 hours if serving the same day.
Prepare Whipped Cream Topping: Chill your mixing bowl in the freezer for 10-15 minutes. Add heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Beat on low speed to combine, then increase to medium-high and whip 1-2 minutes until stiff peaks form. Use a spoon or piping bag to decorate cheesecake as desired.

Notes

Using room temperature ingredients ensures a smooth, creamy batter without lumps.
Wrapping the pan thoroughly in foil and optionally using a slow cooker liner protects the cheesecake from water during the water bath baking.
Be careful not to overmix the batter after adding eggs to avoid cracks on top.
The water bath keeps the cheesecake moist and prevents cracking.
Allow the cheesecake to cool completely before refrigerating to maintain texture and prevent condensation.
The whipped cream topping is optional but adds a light, creamy contrast to the dense cheesecake.
Use a 9-inch springform pan for proper size and ease of removal.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cheesecake, speculoos crust, fall dessert, easy pumpkin dessert, creamy cheesecake