This Pumpkin Swirl Cheesecake with Biscoff Crust is everything you want in a fall dessert — cozy, creamy, and beautifully spiced.
It combines the warm flavors of pumpkin and cinnamon with rich, vanilla-infused cheesecake for the ultimate balance of sweet and spice. The buttery Biscoff cookie crust adds a caramelized crunch that perfectly complements the creamy, silky cheesecake layers.
This gorgeous dessert looks impressive but is surprisingly simple to make. With its smooth texture, gorgeous marbled swirl, and cozy spice blend, it’s perfect for Thanksgiving, Friendsgiving, or any fall gathering where you want to wow your guests.
Why you’ll love this recipe!
What ingredients do I need?
- Crust
- Biscoff cookies: Sweet, spiced, and caramelized — these create a buttery, flavorful base that pairs perfectly with the pumpkin filling.
- Unsalted butter: Adds richness and helps the crust hold together with that classic cheesecake texture.
- Granulated sugar: Enhances the natural sweetness of the cookies and helps the crust crisp slightly.
- Salt: Balances the sweetness and deepens the warm, spiced flavor of the crust.
- Filling Base
- Cream cheese: The heart of any cheesecake — rich, tangy, and creamy for that smooth, luscious texture.
- Granulated sugar: Sweetens and stabilizes the batter while balancing the tang of the cream cheese.
- Sour cream: Adds a subtle tang and lightens the filling for a perfectly creamy bite.
- Vanilla bean paste: Infuses the batter with deep, aromatic vanilla flavor (vanilla extract works beautifully too).
- Eggs: Provide structure and a velvety finish, ensuring a set cheesecake that’s still creamy inside.
- Pumpkin Swirl Mixture
- Pumpkin purée: Adds color, moisture, and the earthy sweetness that defines fall baking.
- Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives that signature pumpkin pie flavor.
- Cinnamon (optional): Adds extra warmth and depth if you want a more pronounced spice note.
- Brown sugar: Lends caramel undertones that complement the pumpkin beautifully.
- All-purpose flour: Helps the pumpkin layer thicken slightly for clean, defined swirls.
Recipe Variations
- Mini Cheesecakes: Use a muffin tin with liners; bake 18–20 minutes.
- Swap the srust: Swap Biscoff for finely crushed gingersnaps, pretzels, or graham crackers.
- Topping Options: Top with my Vanilla Bean Cinnamon Whipped Cream, caramel drizzle, or crushed cookies for garnish.
Pro Tips
- Bring all ingredients to room temperature before mixing for a smooth, lump-free batter.
- Use full-fat cream cheese for best flavor and structure.
- Swirl gently — a few motions are enough to create that marbled look.
- Don’t overmix once the eggs are added — this keeps the texture creamy and prevents cracking.
- Don’t forget to wrap foil around the bottom of the springform pan, firmly, so that warm from the water bath doesn’t get in through any cracks.
- The water bath creates even, gentle heat for that custardy texture.
- Don’t skip the gently cooling steps. Allowing it to cool in the warm oven and then on the counter also helps prevent those cracks!
- Chill fully before slicing — this sets the cheesecake for clean cuts.
- For the cleanest slices, dip your knife in hot water and wipe between cuts.
Can I Substitute?
Yes! Like always though, any substitutions can change the texture and/or flavor of the recipe.
- Cookies: Finely crushed gingersnaps, graham crackers, or pretzels would all work beautifully.
- Dairy-free: Use vegan cream cheese and dairy-free sour cream; note texture may be slightly softer.
- Spices: Substitute pumpkin pie spice with 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + a pinch of cloves.
- Sugar: Coconut sugar can be used in the crust and pumpkin layer for a deeper flavor.
Leftovers and Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Make Ahead: Cheesecake improves with chill time — make it 1–2 days in advance.
But, I Still Have A Few Questions…
Can I skip the water bath?
You can, but the texture may be slightly less creamy and more prone to cracking.
How do I know it’s done baking?
The edges should be set, and the center should still have a gentle jiggle when nudged. It will firm up as it cools.
Can I make it gluten-free?
Yes! Use your favorite gluten-free Biscoff-style cookie, graham cracker, or pretzel for the crust and a 1:1 gluten-free flour in the pumpkin swirl.
Why did my cheesecake crack?
Cracking is often caused by overmixing or cooling too quickly. Use a water bath and let it cool slowly with the oven door cracked open.
What’s the best way to serve it?
Slice cold, then let sit at room temperature for 10–15 minutes before serving for the creamiest texture.
Can I use gingersnap cookies instead of Biscoff?
Yes! Gingersnaps make a great substitute and add a spicier flavor profile.
What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water, wiping between each cut for smooth edges.
Can I make it ahead of time?
Absolutely — cheesecake actually improves after chilling overnight, making it perfect for prepping ahead for the holidays.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pumpkin Swirl Cheesecake
Ingredients
Crust:
- 2 cups Biscoff cookie crumbs about 24 cookies
- 8 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 tsp salt
Filling Base:
- 32 oz cream cheese softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1½ tbsp vanilla bean paste or vanilla extract
- 4 large eggs room temperature
Pumpkin Swirl Mixture:
- ¾ cup pumpkin purée not pumpkin pie filling
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon optional, for extra warmth
- 1 tbsp brown sugar
- 1 tbsp all-purpose flour
Instructions
Make the crust:
- In a medium bowl, combine Biscoff crumbs, melted butter, sugar, and salt until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Wrap the bottom of the pan in tin foil firmly, then chill the crust in the refrigerator while preparing the filling.
Make the cheesecake batter:
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, sour cream, and vanilla bean paste until smooth and creamy. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
Make the pumpkin swirl:
- Whisk together the pumpkin purée, pumpkin pie spice, cinnamon, brown sugar, and flour.
- Then pour about 1½ cups of the vanilla bean cheesecake batter into the pumpkin mixture and whisk until smooth and evenly combined.
Assemble the swirl:
- Pour half of the vanilla cheesecake batter into the prepared crust.
- Spoon dollops of the pumpkin mixture on top.
- Add the remaining vanilla batter and finish with the rest of the pumpkin mixture.
- Use a butter knife or skewer to gently swirl the two together — about 4–5 figure-eight motions. Avoid overmixing.
Bake:
- Place the springform pan inside a larger roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 60–70 minutes, until the edges are set but the center still has a slight jiggle.
Cool gradually:
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 2 hours to prevent cracking.
Chill completely:
- Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.