Ingredients
Speculoos Cookie Crust
- 2 cups Speculoos or Biscoff Cookie Crumbs (about 1 package, 8.8 oz), processed into fine crumbs
- 4 tbsp Unsalted Butter, melted and slightly cooled
Pumpkin Cheesecake Batter
- 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: Preheat the oven to 325ºF and grease a 9-inch springform pan with a flour-based baking spray. Line the bottom and sides with parchment paper. Pulse Speculoos cookies in a food processor until fine crumbs form, then incorporate melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the pan. Bake for 10-12 minutes. Remove and cool completely on a rack.
- Seal the Pan for Water Bath: Once the crust is cool, wrap the bottom and sides of the pan with multiple layers of heavy-duty aluminum foil to prevent water seepage during the water bath. Optionally, wrap the pan with a slow cooker liner for extra protection.
- Make the Pumpkin Cheesecake Batter: Using a stand or hand mixer fitted with a paddle or balloon whisk attachment, beat cream cheese on medium-high speed until soft and fluffy. Add granulated sugar, brown sugar, sour cream, pumpkin purée, vanilla extract, pumpkin pie spice, and cinnamon; blend until smooth, scraping the bowl as needed. On low speed, add eggs one at a time just until combined to avoid overmixing that could cause cracking.
- Assemble and Bake the Cheesecake: Pour the batter over the baked crust in the prepared pan. Place the pan inside a roasting pan on the oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325ºF for 55-60 minutes until the edges are set but the center still slightly jiggles.
- Cool the Cheesecake: Turn off the oven and keep the door closed. Let the cheesecake cool in the water bath for 45 minutes. Remove the roasting pan and lift the springform pan onto oven pads. Carefully remove the foil and liner, then cool the cheesecake on a cooling rack to room temperature (2-3+ hours). Cover and refrigerate overnight to set; if serving the same day, chill at least 4 hours.
- Prepare the Whipped Cream (Optional): Chill a mixing bowl in the freezer for 10-15 minutes. Beat heavy cream, powdered sugar, and vanilla extract starting on low speed until combined, then increase to medium-high and beat until stiff peaks form. Pipe or dollop atop the cooled and sliced cheesecake.
Notes
- Use room temperature ingredients to ensure a smooth batter and prevent lumps.
- Be careful not to overbeat after adding eggs to avoid cracks in the cheesecake.
- Wrapping the pan with foil and a slow cooker liner is essential to prevent water from entering the cheesecake during the water bath.
- Allow the cheesecake to cool gradually in the oven water bath before removing to prevent sudden temperature changes causing cracks.
- Refrigerate overnight for best texture and flavor development.
- The whipped cream topping is optional but highly recommended for added richness and presentation.
- Use a decorative piping tip if you want a fancy whipped cream garnish.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
