The Best Pumpkin Cheesecake Recipe | Easy to Make and Creamy

Rich, creamy, and perfectly spiced, this Pumpkin Cheesecake is the ultimate fall dessert. With a buttery crust and velvety pumpkin filling, it’s festive, comforting, and ideal for the holidays.

►Full written recipe: https://thecookingfoodie.com/recipe/b...

►Homemade pumpkin pie spice recipe: https://thecookingfoodie.com/recipe/h...


► Equipment I used in this video: https://www.amazon.com/shop/thecookin...


►FOLLOW ME:
Instagram:   / thecookingfoodie  
Facebook:   / thecookingfoodie  
Website: https://www.thecookingfoodie.com/


For the crust:
7oz (200g) Biscoff cookies/ Graham crackers *read notes
5 tablespoons (75g) Butter, melted
1/2 teaspoon Pumpkin spice
For the filling:
3½ cups (785g) Cream cheese
1/2 cup (100g) White Sugar
1/2 cup (100g) Brown Sugar
1¼ cups (300g) Pumpkin puree
1-2 teaspoons Pumpkin pie spice *depending on your taste
4 Eggs
1 teaspoon Vanilla bean paste
1/2 cup (115g) Sour cream
1/4 cup (60ml) Heavy cream
1½ tablespoons (12g) Cornstarch
For topping:
3/4 cup (180ml) Heavy cream, cold
4 tablespoons (30g) Powdered sugar
1/2 teaspoon Ground cinnamon or pumpkin pie spice (optional)
More for dusting (optional)

Instructions:
1. Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the cookies or biscuits into fine crumbs. Add melted butter, milk, and pumpkin spice, then process until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch (23cm) springform pan, using the back of a spoon or the base of a measuring cup for an even layer.
2. Bake for 8–10 minutes, then set aside to cool slightly. Reduce oven temperature to 300°F (150°C).
3. Make the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2–3 minutes. Add the white and brown sugars, and continue mixing until fully incorporated. Blend in the pumpkin puree and pumpkin spice until smooth. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla bean paste, sour cream, and heavy cream until well combined. Sift in the cornstarch and mix on low speed just until incorporated, avoiding overmixing to prevent air bubbles.
4. Assemble: Pour the filling over the cooled crust and smooth the top with a spatula. If using a water bath, wrap the springform pan in two layers of heavy-duty aluminum foil to prevent leaks, place in a roasting pan, and add hot water to the roasting pan, halfway up the sides of the springform.
5. Bake: Bake at 300°F (150°C) for 50–70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
6. Chill: Remove from the oven and from the water bath (if using). Run a thin knife around the edge of the cheesecake to loosen it, then let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
7. Make the topping: Just before serving, whip the chilled heavy cream and powdered sugar in a cold mixing bowl until medium-stiff peaks form. Add a pinch of cinnamon and whip briefly to combine. Spread or pipe over the chilled cheesecake.
8. Serve: Slice with a sharp knife dipped in hot water and wiped clean between cuts for perfect slices. Enjoy as is, or garnish with extra pumpkin spice, crushed cookies, or caramel drizzle.