Biscoff Pumpkin Cheesecake

The Mains of Drum

Biscoff Pumpkin Cheesecake

This creamy and delicate cheesecake filled with earthy pumpkin is a perfect autumnal treat or Halloween table dessert!

Preparation Time 50 minutes

Cooking Time 55 minutes

Total Time 1 hour 45 minutes



  • Biscoff biscuits x 250g

  • Unsalted butter x 65g


  • Philadelphia cream cheese x 3 165g

  • Brown sugar x 125g

  • Pureed Pumpkin x 1 Cup

  • Cornstarch x 2 Teaspoons

  • Eggs x 3

  • Egg yolk x 1

  • Ground nutmeg x 1 dessert spoon

  • Allspice x 2 teaspoons

  • Vanilla essence x 1 teaspoon


  • Biscoff spread sprinkled with biscuit crumbs


  • Step 1

    • Bring the filling ingredients to room temperature to ensure it mixes easily.

  • Step 2

    • Roast the pumpkin at 180c for approx 1 hour or until softened. Skin should peel off easily. Blend and strain off excess water.

  • Step 3

    • Line a 7" springform pan with baking parchment. Then prepare the biscuit crumb in a food processor, adding the softened butter and mix well. Press the crumb layer into the base and slightly up the sides of the pan.

  • Step 4

    • In a large bowl combine the filling ingredients (apart from the eggs). Mix until smooth. Then add one egg at a time, mixing between each gently. Finally mix in the extra yolk.

  • Step 5

    • Pour the filling mixture into the prepared springform pan. Wrap foil or clingfilm around the pan and over the top to prevent water getting into the cheesecake.

  • Step 6

    • (Skip to step 7 if you don't have a pressure cooker) If you have a pressure cooker, place the springform pan on a trivet with 2 x cups of water added to the cooker. Cook on high pressure for approx 50- 60 mins. Let the steam release naturally before opening. Check to see if set, it should have a slight wobble.

  • Step 7

    • Alternatively,bake in the oven in a water bath. Wrap foil or clingfilm around the pan and over the top to prevent water getting into the cheesecake. Pre- heat the oven 220c/200c fan/gas 7/180c/160c fan/gas 4. Bake for 10 mins. Reduce the heat to 100c/90c fan/gas 1/4 and bake for 45 mins more. Check to see, it should have a slight wobble.

  • Step 8

    • When cooked leave to cool in pan and refrigerate for at least 4 hrs, preferably 24 hrs. Lastly, remove from pan and spread the top with biscoff spread, decorate with whipped cream if desired and garnish with biscoff biscuit crumbs and enjoy.

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