Pumpkin Pie Swirl Cheesecake
Serves 16
30 mins prep
90 mins cook
480 mins
120 mins total
This pumpkin pie cheesecake has swirls of creamy vanilla cheesecake and pumpkin pie cheesecake filling, with a crunchy caramelized biscoff crust. It's like two desserts in one! You have two distinct flavors swirled together for the ultimate flavor and texture experience. The gorgeous orange and white swirled top is a guaranteed showstopper for your holiday table. I've included steps, tips, and tricks to help you make a luxuriously creamy cheesecake that isn't cracked on top. This is the best Thanksgiving pumpkin pie cheesecake that you'll be asked to make for many years to come. It sure is in my family!
Biscoff Crust
cupbiscoff cookiesor gingersnap cookies
cupunsalted butter
tbspbrown sugar
tspsea salt
Cheesecake Batter
cupgranulated sugar
tbspcornstarch
ozcream cheesetwo 8 oz full fat brick style packs, softened
cupsour creamroom temperature
tbspheavy whipping cream
tsppure vanilla extract
tspsea salt
large eggsroom temperature
Pumpkin Pie Cheesecake Filling
cupdark brown sugar
tbspcornstarch
ozcream cheesefull fat, brick style, softened
cuppumpkin puree
tspsea salt
tbspheavy whipping cream
tsppumpkin pie spice
large egg
Whipped Cream
cupheavy whipping cream35%
tsppure vanilla extract
tbspgranulated sugar
Crust
Preheat the oven to 355°F (180°C).
Use a food processor to crush the cookies into crumbs. Alternatively you can place them into a bag and crush them with a rolling pin.
cup biscoff cookies
Combine the crushed cookies, melted butter, brown sugar, and salt in a large bowl. Stir with a spoon, making sure that the brown sugar is dispersed evenly.
cup unsalted butter
tbsp brown sugar
tsp sea salt
Transfer the crumb mixture into a 9" springform pan. Spread it out evenly to the edges with the spoon. Then, use the flat bottom of a glass to press the crumb mixture down into the bottom and up the sides, packing it in tightly.
Place the springform pan on a larger cookie tray and bake in the preheated oven for 8 minutes. Remove the crust from the oven and let it cool. Lower the oven temperature to 310°F (155°C)
Cheesecake Batter
Combine the granulated sugar and cornstarch in a large bowl. Mix together to break up any cornstarch lumps.
cup granulated sugar
tbsp cornstarch
Add the softened cream cheese into a large bowl or stand mixer. Using a paddle attachment, beat it until it's creamy. Scrape down the sides of the bowl well to prevent lumps.
oz cream cheese
Add the sour cream, heavy cream, vanilla, and salt into the cream cheese mixture. Mix just until smooth, scrape down the bowl, and mix again.
cup sour cream
tbsp heavy whipping cream
tsp pure vanilla extract
tsp sea salt
Add the eggs into the cheesecake batter, one by one. Beat the egg into the batter, stopping as soon as the egg incorporates. Scrape down the bowl between each egg. Set the cheesecake batter aside while you work on the pumpkin batter.
large eggs
Pumpkin Cheesecake Pie Batter
In a large, clean bowl, combine the brown sugar and cornstarch together. Add cream cheese and mix until combined.
cup dark brown sugar
tbsp cornstarch
oz cream cheese
Then add pumpkin puree, salt, cream, and pumpkin pie spice. Mix and scrape down the bowl.
cup pumpkin puree
tsp sea salt
tbsp heavy whipping cream
tsp pumpkin pie spice
Add the egg, mix just until combined, and scrape down the bowl.
large egg
Assembly
Alternating batters, pour around one half cup of batter into the crust. Use a knife or spatula to gently swirl the top briefly. Don't swirl too much or else you'll mix the batters together and won't get distinct definition between the two flavors.
To make a water bath, place the cheesecake pan into a slightly larger pan or shallow pot that it fits into. The tighter the fit the better the results! Place into an even larger pan and transfer into the oven. See water bath alternatives in the notes below.
Pour boiling hot water into the largest pan, so that it comes up at least halfway up the cheesecake pan. You may need to add a few kettles full of boiling water.
Bake the cheesecake in the preheated oven (310°F or 155°C) for 80 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
Leave the cheesecake inside the oven for 30 minutes with the door closed. Afterwards, remove the cheesecake from the water bath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Whipped Cream
Pro Tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
Add the cold cream, vanilla extract, and sugar into a large bowl or stand mixer. Whip the mixture with a wire whisk attachment until stiff peaks form. It’s ready when it’s thick, creamy, and holds its shape. Transfer into a piping bag.
cup heavy whipping cream
tbsp granulated sugar
tsp pure vanilla extract
Pipe whipped cream onto the border of the cheesecake. Sprinkle crumbs from the crust over the whipped cream and decorate with cinnamon sticks and anise seed pods.