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The Ultimate Pumpkin Cheesecake

Luanna
The pumpkin flavor, the creamy cheesecake, the snap of the cinnamon cookie crust, the dollops of freshly whipped cream, and the salted caramel drizzles all combine to create the homey taste of fall on your fork.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Cooling & Chilling 7 hours
Total Time 9 hours 5 minutes
Servings 12 servings

Equipment

  • 9" or 10" springform pan
  • Large roasting pan (for water bath)
  • Stand Mixer or Hand Mixer
  • Food processor
  • Heavy Aluminum Foil

Ingredients
  

  • 1.5 cup Lotus Biscoff Cinnamon Cookies crumbs
  • ¾ teaspoon ground ginger
  • ¾ teaspoon cinnamon
  • ¼ cup unsalted butter melted
  • ¼ cup granulated sugar

For Cheesecake

  • 4 packages 8-ounce full fat cream cheese packages softened to room temperature
  • 1.5 cups granulated sugar
  • ⅓ cup sour cream room temperature
  • 1 tablespoon vanilla
  • 3 large eggs room temperature
  • 1 cup Libby's pumpkin puree
  • 1.5 teaspoon ground cinnamon
  • 1.5 teaspoon pumpkin pie spice
  • Whipped Cream
  • Salted Caramel Sauce

Instructions
 

Cookie Crust

  • Preheat oven to 350 degrees.
  • Using a food processor, pulse the cinnamon cookies into crumbs, yielding 1.5 cups. Pour into medium bowl, add ginger, cinnamon, sugar and melted butter. Mix to combine well. Pour into springform pan and press firmly up the sides and bottom of a 9-inch or 10-inch springform pan. Bake for 10 minutes and remove from oven. Allow crust to cool while you prepare the filling.

Cheesecake

  • Using a hand mixer or a stand mixer, beat the cream cheese and sugar on medium-high speed until well combined, and the mixture is smooth and creamy, approximately 2 minutes.
  • Add sour cream and vanilla and beat until fluffy and combined.
  • On medium speed, add eggs one at a time, beating after each egg until just blended. After the final egg has been mixed in, stop mixing.
  • Scoop out approximately 2 cups of the batter and place in a medium bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until well combined.
  • On top of the crust, scoop out a layer of the "plain" cheesecake batter. Then in large spoonfuls, add the pumpkin batter, and alternate until both batters have been put into the pan. Using a large toothpick, swirl the batters together by dragging the toothpick top to bottom and left to right. NOTE: This doesn't have to be a perfect science.

Water Bath

  • Tear off two strips of aluminum foil. Fold so that each strip is approximately the height of your springform pan. Wrap around the edges of the pan.
  • Place spring form pan wrapped in foil into a large roasting pan. Add hot water approximately 1 inch up the side of the springform pan. Place roasting pan in oven

Cooking & Chilling Instructions

  • Bake cheesecake for approximately 55 to 70 minutes, depending upon your oven. NOTE: If top of cheesecake is getting too brown, tent the top with foil to prevent further browning or burning. You will know when the cheesecake is done when it is still slightly wobbly when shaking the pan. Turn off the oven, open the door partially and leave the cheesecake in the oven for one hour. Remove cheesecake from oven after baking and resting, and allow it to cool completely on your kitchen counter. When completely cool, put in refrigerator to chill, approximately 5 hours or overnight.
  • Add toppings, as desired. Photos show freshly whipped cream and salted caramel drizzles.