Creamy Pumpkin Cheesecake with Speculoos Crust

This Pumpkin Cheesecake is an exceptional dessert! It's ultra-creamy and warmly spiced, and it's built on a full can of pumpkin purée! Set on a buttery speculoos cookie crust, this easy, mouthwatering treat is a must-make for Fall!

Why This Recipe Is a Keeper

Fall officially starts in about three weeks, so I'm excited to share this pumpkin cheesecake, which is absolutely delicious!

What you'll adore about this recipe is its exceptionally rich and creamy texture, bold pumpkin taste mixed with cozy fall spices, and a buttery speculoos cookie crust that's hard to resist. Plus, it calls for an entire can of pumpkin purée, so you won't be stuck wondering what to do with a small amount of leftover pumpkin!

With my helpful cheesecake baking tips below, which cover how to avoid overmixing and cracks, you'll bake a polished, professional-looking pumpkin cheesecake that your guests will talk about for years to come!

If you love this pumpkin dessert, you will also want my Perfect Pumpkin Pie, Small Batch Pumpkin Cinnamon Rolls, and Single Layer Pumpkin Cake recipes!

What You'll Need

Here is what I suggest for this easy pumpkin cheesecake. The items in the bulleted list are the key ingredients that deserve a bit more detail.

• Sour Cream (Full-Fat). Any brand of sour cream will work, but for the best results, choose full-fat.
• Pumpkin Purée. Don't mix this up with pumpkin pie filling. Skip the filling and use plain purée.
• Cream Cheese. Full-fat cream cheese works best, and it's ideal to use the blocks rather than the tub. I love Philadelphia, but feel free to use whatever brand you like!
• Speculoos Cookies. I went with the Lotus brand, though Trader Joe's also carries a version of this Belgian cookie that works just as well.
• Heavy Cream (not shown). This goes into the optional whipped cream topping. I buy heavy cream from Apple Valley Creamery, a local dairy farm and creamery near me.
• Powdered Sugar (not shown). Pick whichever brand you prefer. I suggest sifting it first to keep it free of clumps.

Swaps and Variations

Below are substitutions I have tested and recommend for the ingredients listed.

• Sour Cream (Full-Fat). Whole-milk ricotta cheese or whole-milk plain Greek yogurt can stand in for full-fat sour cream. It's a 1:1 swap.
• Speculoos (or Biscoff) Cookies. If you don't have speculoos cookies, gingersnaps or graham crackers can stand in for the crust. For a graham cracker crust, look at my Lemon Cheesecake or S'mores Cheesecake recipes.
• Sugars. You can replace the light brown sugar with an equal amount of granulated sugar, so you only use granulated sugar.

I have not tested this recipe with any sugar, egg, dairy, or gluten-free alternatives.

How to Make It

Here's a short walkthrough of how to make this homemade pumpkin cheesecake. For the complete printable recipe, which can be made in US customary or metric units with the toggle switch, see the recipe card below.

Speculoos Crust Layer

Helpful Tip: Preheat your oven, and prep your springform pan by lightly spraying it with baking spray and lining the sides and bottom with parchment paper. For the best results, bake on the middle oven rack.

Step 1. Melt your butter. Let it cool slightly.

Step 2. Grind the speculoos cookies. Using a food processor, pulse the cookies into fine crumbs.

Step 3. Add the melted butter to the speculoos cookie crumbs. Mix well until the texture resembles damp sand.

Step 4. Press the cookie crumb mixture into the springform pan. Use a spatula to even out the mixture, then press it firmly into the pan with a small measuring cup or the bottom of a glass until it's well packed.

Step 5. Bake the cookie crust. Bake for 10-12 minutes at 325ºF. Let the speculoos crust cool completely. If you're making it a day ahead, place the crust in the refrigerator.

Step 6. Add aluminum foil and, optionally, a slow cooker liner bag. Once the crust has cooled, wrap the outside of the springform pan with 4-5 sheets of heavy-duty aluminum foil and, if you like, a slow cooker liner.

Helpful Tip: To keep water out of your cheesecake while it bakes in the water bath, wrap the springform pan in a slow cooker liner. I use the Reynolds Kitchens regular size (13 inches by 21 inches).

Making the Pumpkin Batter

Step 1. Beat the cream cheese first. Beat the cream cheese on medium-high speed until it's soft and fluffy, similar to the texture of buttercream frosting.

Step 2. Add in the sugars, sour cream, vanilla, spices, and pumpkin purée. Mix until fully blended, scraping down the sides of the bowl so every ingredient is incorporated.

Step 3. Add in the eggs. On the mixer's lowest speed, add the eggs one at a time, mixing just until each one is blended.

Step 4. Transfer the pumpkin cheesecake batter to the springform pan. Smooth the top with a spatula, then tap the pan on the counter a few gentle times to release any air bubbles.

Step 5. Place the cheesecake into the roasting pan. Fill the roasting pan with boiling or very hot water, then carefully move it into the oven.

Step 6. Bake the pumpkin cheesecake. Bake for one hour at 325ºF. When it's done, turn off the oven and leave the cheesecake inside for an additional 45 minutes. Keep the oven door closed the entire time.

Step 7. Cool the cheesecake to room temperature. Before refrigerating, press the sides and bottom of the pan. If they still feel warm, let it cool a bit longer. Mine takes anywhere from 2 1/2 to 3 hours.

Step 8. Cover and refrigerate the cheesecake. Loosely cover the cheesecake with a paper towel and aluminum foil, or with a plate. Chill for at least 4 hours or overnight. When it's time to serve, slice and add the optional whipped cream topping, then enjoy!

Helpful Tip: I strongly suggest covering the cheesecake with a paper towel and setting an upside-down dinner plate on top. This keeps condensation from forming on the surface of the cheesecake.

Expert Tips for a Perfect Cheesecake

For the best results, here are a few expert tips I recommend.

• Mix the batter well before adding the eggs. All the ingredients should be thoroughly blended (medium-high speed works well) before the eggs go in. Once you add them (on the lowest speed, just until blended), avoid overmixing, since that can lead to cracking.
• Use a springform pan. Cheesecakes bake best in a springform pan, because the sides can be easily removed once the cake has cooled.
• Protect the cheesecake. Wrap the outside of your springform pan in 5-6 layers of heavy-duty aluminum foil and, optionally, a slow cooker liner. Together, they keep water from the water bath from seeping in during baking.
• Don't skip the water bath. A water bath is a crucial tip that helps keep your cheesecake from drying out, sinking, or cracking. It creates a steamy environment inside your oven, like a little sauna, and all that moisture keeps your cheesecake soft and moist.
• Keep the oven door closed. Do not open the oven door while your cheesecake bakes or while it cools inside the oven.

Frequently Asked Questions

Why did speculoos cookie crust leak melted butter?

The crust probably was not 100% cool after baking. If you pour the batter onto a crust that is only slightly cool, the crust can leak during baking. That's why I recommend making sure the crust has fully cooled, and as an extra measure, chilling the speculoos crust in the fridge (or freezer) for 30 minutes, or even overnight if you're making it in advance.

Can I freeze pumpkin cheesecake?

Yes, absolutely. Make sure the pumpkin cheesecake has chilled for the recommended time before slicing. You can wrap each slice individually in plastic wrap, then aluminum foil. Or, place the slices on a baking sheet lined with wax or parchment paper, then wrap the sheet in plastic wrap and aluminum foil. The cheesecake will keep for up to a month in the freezer. Before eating, thaw the slices in the fridge overnight.

Why did my cheesecake crack?

Several factors can cause a cheesecake to crack.

1) Overmixing the cheesecake batter. Make sure all the ingredients are well blended before adding the eggs, which should go in one at a time on low speed. Once the eggs are in, run your spatula around the bowl once more so everything is fully incorporated.

2) Skipping the water bath, or not using enough water in it. Baking without a water bath will likely crack the cheesecake, because there's no steam or moisture in the oven to keep it from drying out. Not adding enough water to the roasting pan can also cause this.

3) Opening the oven door during baking and/or during the cool-down time afterward. This lets out all the steam you built up inside the oven. Some people recommend opening the door slightly after baking, but I prefer to keep it closed. I have never had a cheesecake crack using this method.

Can I make a cheesecake without a springform pan?

You can, but make sure the pan is at least 3 inches tall. You'll also need to serve the cheesecake right from that pan, rather than removing it from the springform pan and presenting it on a plate.

How do I keep condensation from forming on top of my cheesecake when in the refrigerator?

I strongly recommend covering the cheesecake with a paper towel and setting an upside-down dinner plate on top. This creates a snug seal over the top and keeps condensation from forming on the surface.

If you tried this Pumpkin Cheesecake Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for visiting!