Pumpkin pie meets cheesecake in this rich fall dessert, with a Biscoff cookie crust, silky spiced pumpkin filling and homemade pumpkin spice caramel sauce. A cloud of whipped cream and crushed Biscoff cookies finishes it off.

The secret to the fall flavour is our homemade Pumpkin Pie Spice Mix, which is used in both the cheesecake filling and the caramel.

Pumpkin Cheesecake With Pumpkin Spice Caramel Sauce

A pumpkin cheesecake with a Biscoff cookie crust, silky spiced filling and homemade pumpkin spice caramel sauce.

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Ingredients

Base

2 cups Biscoff crumbs 25 cookies (see note #1)
½ tsp salt
¼ cup unsalted butter melted

Cheesecake

2 cups canned pumpkin purée
3 250 g pkg cream cheese softened
1⅔ cups granulated sugar
4 eggs
2 tbsp all-purpose flour
2 tsp vanilla
1½ tsp Pumpkin Pie Spice
¾ tsp salt
½ cup 14% sour cream
½ cup 35% cream

Pumpkin Spice Caramel (makes 3⁄4 cup)

¾ cup packed light-brown sugar
½ cup 35% cream
¼ cup unsalted butter
½ tsp salt
¼ tsp Pumpkin Pie Spice

Whipped Topping

1 cup 35% cream
1 tbsp granulated sugar
¼ cup sour cream
1 Biscoff cookie crumbled

Instructions

Preheat oven to 350°F. Lightly spray base of 9-inch springform pan with oil, then line bottom with parchment round.

Base

In bowl, stir together Biscoff crumbs and salt. Stir in butter until moistened. Press firmly onto bottom and up side of prepared pan. Bake until fragrant and golden, 8 to 10 minutes. Let cool.
Wrap outside of pan with two large overlapping squares of heavy-duty foil, wrapping all the way up side of pan. Place in roasting pan.

Cheesecake

Line large plate with 3 layers of paper towel; spread pumpkin purée and let stand for 5 minutes.
In large bowl, beat cream cheese on medium until smooth. Beat in sugar, scraping down side of bowl, until light and smooth, about 3 minutes. On low, beat in eggs 1 at a time, scraping down side of bowl often. Beat in pumpkin purée, flour, vanilla, Pumpkin Pie Spice and salt. Beat in sour cream, then cream. Pour over crust, smoothing top.
Pour enough hot water into roasting pan to come almost halfway up side of pan. Bake until top is no longer shiny and edge is set yet centre still jiggles, about 1 hour 15 minutes. Turn off oven and let cheesecake cool in oven for 1 hour. Run a paring knife around edge of pan to prevent cracking. Let stand in water bath until water cools.
Remove pan from water and discard foil. Cool completely, then cover with plastic wrap and refrigerate at least 6 hours or overnight.

Pumpkin Spice Caramel

In saucepan set over medium heat, combine sugar, cream, butter and salt, stirring often. Bring to boil; cook for 1 minute without stirring. Remove from heat and whisk in Pumpkin Pie Spice. Transfer to small bowl and let cool completely.

Whipped Topping

In bowl, using electric mixer on medium speed, whip cream and sugar until thick. Add sour cream and beat until stiff. Scrape into piping bag fitted with a large tip. Pipe decor around edge of cake, then sprinkle Biscoff crumbs overtop. Pour some of the caramel on centre of cake, reserving remaining for drizzling over slices.

Notes

Biscoff is a type of speculoos cookie – a crisp, warmly spiced cookie that’s originally from Belgium and somewhat similar to gingersnaps. Pair it with caramel, coffee, tea, vanilla ice cream and pumpkin.
For professional-worthy slices, rinse your chef’s knife under hot water and dry it between each cut.
For a spiked caramel, stir in 1 tbsp bourbon or whisky.

Keyword Biscoff pumpkin cheesecake, pumpkin caramel cheesecake, pumpkin cheesecake, pumpkin cheesecake with caramel sauce, pumpkin spice caramel sauce, pumpkin spice cheesecake

ELLE Gourmet Tips

How to keep pumpkin cheesecake from cracking: Start with room-temperature ingredients and avoid mixing the batter on high speed, which can incorporate too much air. Baking the cheesecake in a water bath helps it cook gently and evenly. Once baked, let it cool gradually in the turned-off oven, then run a paring knife around the edge before chilling.
What toppings are good on pumpkin cheesecake?: Pumpkin cheesecake pairs especially well with caramel sauce, whipped cream and crushed Biscoff or speculoos cookies. This recipe uses all three, plus pumpkin pie spice in the caramel.