Pumpkin Swirl Cheesecake with Biscoff Crust:
This cheesecake is one of my all-time favorite fall cheesecake. I can’t say it is my all-time favorite cheesecake! Why, because I have multiple all-time favorite cheesecakes—one for each season, as a matter of fact. When the trees get naked, I know it’s time to get out all things pumpkin: Pumpkin Pie Crumble, Pumpkin muffins, and this Pumpkin Swirl Cheesecake.
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Make the Biscoff Crust:
What is a Biscoff Cookie?
I never had a Biscoff cookie until recently. Once I discovered these cookies, I was hooked. They are crisp and similar to a ginger snap cookie. Except there is no ginger in them. Instead, they have cardamon and anise. YUM. They are the perfect base for a pumpkin swirl cheesecake. Smash them up real fine, add some butter and a few finely chopped pecans. Spread in a 10-inch springform pan and prebake before adding the pumpkin swirl cheesecake filling.
The 4 Keys to Making a Perfect Pumpkin Swirl Cheesecake, Or any Cheesecake.
1st Key to a perfect cheesecake,
Make sure your ingredients are all at room temperature before you start making the cheesecake. Take the ingredients out the night before if you plan on making the cheesecake in the morning.
2nd Key to a perfect cheesecake.
Mix the batter slowly and scrape down the sides and bottom of the bowl often. A good rule is to scrape during and after the addition of each ingredient. Slow speeds keep air bubbles out of the cheesecake. Scraping the bowl often will give your cheesecake that creamy smooth consistency we all love.
3rd Key to a perfect Cheesecake.
Don’t overbake your cheesecake. An overbaked cheesecake is a cracked wide open cheesecake. Bake the cheesecake in a pan with about an inch of water in it. Make sure you cover the bottom of the springform pan with heavy-duty foil before putting it into the water bath. Bake at 300 degrees until the internal temperature of the cheesecake is 170 degrees on an instant-read thermometer. Measure the internal temperature 1 inch from the edge of the pan. NOT IN THE MIDDLE! The middle will still be wiggly when the cake is done. Turn off the oven and prop the oven door open about 1/2 of an inch. Walk away and leave the cake in the oven for a full hour before removing it.
Additional Tips and Techniques:
Mix up the Cheesecake:
- Mix up the pumpkin pie used for the pumpkin swirl and set aside.
- Use a stand mixer and mix the cream cheese on low until there are no more lumps. Scrape the sides and bottom of the bowl twice.
- Add the flour and sugar, mix on low for 2-3 minutes.
- Add the eggs one at a time: mix well after each egg. Scrape the bottom and sides of the bowl before adding the next egg.
- Stir in the sour cream and add 2 cups of the cheesecake mix to the pumpkin mix that you set aside.
Create the Swirled Pattern.
Now comes the fun part.
- Spoon the cheesecake mixture into the springform pan. Alternate spoonfuls of pumpkin and cheesecakes mix until the pan is filled and the mixture is gone.
- Swirl the top of the cheesecake using several toothpicks.
Bake the Pumpkin Swirl Cheesecake.
- Bake in a water bath. Cover the bottom and sides of the pan with foil. Put it in a pan with about 1/2 of an inch of hot water in it—Bake at 300 degrees. Check the internal temperature of the cheesecake at about 50 minutes. Turn off the oven when the temperature is 170 degrees one inch from the edge of the pan. Total baking time can range from 50 minutes to 70 minutes.
- Leave the pumpkin swirl cheesecake in the oven for 1 hour after the oven is turned off. Crack the door.
- Cool completely and chill before serving.
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Pumpkin Swirl Cheesecake with Biscoff Cookie Crust
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- Springform Pan
Ingredients
Crust
- 1¼ cups Biscoff Cookie crumbs(191g)
- 2 tbsp granulated sugar(50g)
- ¼ cup finely chopped pecans
- 5 tbsp melted Butter(56g)
- ¼ cup flour (30g)
Cheesecake Filling
- 3 8oz Packages of cream cheese(680g)
- 1¾ cup granulated sugar(347g)
- ¼ cup all-purpose flour(30g)
- 5 large eggs
- 2 tsp vanilla
- ½ cup sour cream (115g)
- 1 cup pumpkin puree(230g)
- 2 tsp pumpkin pie spice
Instructions
Crust
- preheat the oven to 350-degrees F.
- Crush enough Biscoff cookies to make 1 1/4 cups of cookie crumbs.
- Melt the butter, then add the flour, sugar, and the chopped pecans, to the cookie crumbs.
- Add the melted butter and mix well. Press into the bottom and one inch up the sides of a 10-inch springform pan.
- Bake for 10 to 15 minutes. Let cool while you mix up the cheesecake. Reduce oven temp to 300 degrees F.
Cheesecake Filling
- Make sure the eggs and cream cheese are at room temperature.
- Combine the pumpkin pie puree, pumpkin pie spices, and vanilla, set aside.
- Put the cream cheese in the bowl of a stand mixer and mix on low until smooth and no visible lumps. Scrap the bowl.
- Add the flour and sugar. Mix on low for another 2-3 minutes. Scrape the bowl sides and bottom of the bowl at least twice.
- Add the eggs one at a time. Mix well on low between each addition of eggs. Scrape sides and bottom of bowl after adding each egg.
- Stir in the sour cream by hand. Remove 2 cups of the cheesecake mixture and add them to the pumpkin mixture. Stir to mix well. Cover the outside of the springform pan with aluminum foil to make it water tight.
- Alternately add spoonfuls of the pumpkin mixture and spoonfuls of cheesecake to a lightly sprayed springform pan that is covered on the outside with aluminum foil. Swirl together with a toothpick once the two mixtures have all been added to the pan.
- Bake the cheesecake in a pan with the water about 1 inch deep. The foil covering on the pan keeps the water out of the cake.
- Bake at 300 degrees for 60 - 70 minutes. When the cake is 170 degrees, 1 inch from the edge of the cake, turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. Start checking the temperature of the cake with an instant-read thermometer at 60 minutes. The center of the cake will still be a little wiggly.
- Remove the springform pan and let the cake finish cooling. Lightly spray a piece of plastic wrap with nonstick spray and cover the cheesecake once it is completely cooled. Refrigerate until ready to serve.
