Hey Kitchies! Let’s Talk About the Dessert of Your Dreams.
There’s cheesecake, and then there’s Biscoff Blondie Bottom Pumpkin Cheesecake—a show-stopping, flavor-packed dessert that brings together three incredible layers of bliss. Imagine a chewy, caramelized Biscoff blondie base, a velvety pumpkin-spiced cheesecake filling, and a luscious whipped cream topping. It’s the kind of dessert that makes your house smell like fall and your taste buds do a happy dance.
What makes this cheesecake extra special? That Biscoff blondie crust. Unlike a traditional graham cracker crust, this one is thick, chewy, and infused with the caramel-cinnamon goodness of Biscoff cookies and cookie butter. Then, the pumpkin cheesecake layer takes it up a notch, balancing warm spices with a creamy, melt-in-your-mouth texture. It’s the perfect dessert for Thanksgiving, holiday parties, or when you just want to treat yourself to something decadent.
The best part? You don’t need a water bath! This foolproof cheesecake bakes up beautifully without all the stress. Whether you’re a cheesecake pro or a first-timer, this recipe will have you slicing into a perfect, Instagram-worthy cheesecake that’s pure fall magic.
Why You’ll Love This Biscoff Blondie Bottom Pumpkin Cheesecake
✔ Three Perfect Layers – A chewy Biscoff blondie, creamy pumpkin cheesecake, and a dreamy whipped topping.
✔ No Water Bath Required – A stress-free cheesecake that bakes perfectly without any extra steps.
✔ Biscoff Cookie Butter Heaven – A unique twist that makes it extra rich and flavorful.
✔ Great for Make-Ahead – The flavors get even better as it chills!
✔ Holiday Showstopper – Ideal for Thanksgiving, Friendsgiving, or any cozy fall gathering.
Tips for the Best Biscoff Pumpkin Cheesecake
- Don’t overbake! The center should have a slight jiggle—it will firm up as it cools.
- Chill overnight for the best texture and flavor development.
- Use room-temperature ingredients for a smooth, lump-free cheesecake.
- For clean slices, wipe your knife with a warm towel between cuts.
Substitutions & Variations
- No Biscoff Cookie Butter? Use peanut butter or almond butter, but note that the flavor will change.
- Want a Classic Graham Cracker Crust? Swap the blondie layer for a mix of crushed graham crackers and butter.
- Make it Gluten-Free – Use a gluten-free 1:1 flour substitute and gluten-free Biscoff alternatives.
- Extra Fancy? Drizzle with caramel sauce or a white chocolate ganache for an extra indulgent touch.
Make It a Healthier Version
- Reduce Sugar – Use ⅔ cup sugar in the cheesecake layer and less in the blondie crust.
- Swap the Cream Cheese – Try Greek yogurt or light cream cheese for a lower-fat version.
- Use Coconut Sugar – A great alternative for a more natural sweetness.
Closing in Todd Wilbur’s Style
And there you have it—the ultimate fall dessert that’s rich, creamy, spiced, and totally irresistible. This Biscoff Blondie Bottom Pumpkin Cheesecake is guaranteed to steal the show at any holiday table, cozy gathering, or just as a well-deserved treat for yourself. So grab that can of pumpkin and a jar of Biscoff—this masterpiece is waiting to happen!
Relevant Categories
Desserts, Fall Recipes, Holiday Baking, Thanksgiving Treats, Cheesecake
Tags
pumpkin cheesecake, Biscoff desserts, fall baking, Thanksgiving cheesecake, pumpkin spice recipes
Frequently Asked Questions
- Do I need to use a water bath? Nope! This cheesecake bakes perfectly without one.
- Can I make this ahead of time? Yes! It actually tastes better the next day.
- What’s the best way to store leftovers? Cover and refrigerate for up to 5 days.
- Can I freeze cheesecake? Absolutely! Wrap slices tightly and freeze for up to 3 months.
- What if I don’t have a springform pan? A deep-dish pie pan works, but cutting slices will be trickier.
- Can I use homemade pumpkin purée? Yes, but make sure it’s well-drained to avoid excess moisture.
- Can I swap out the cookie butter? Peanut butter works, but the taste will be different.
- What’s the best way to prevent cracks in my cheesecake? Let it cool gradually in the oven with the door slightly open.
Biscoff Blondie Bottom Pumpkin Cheesecake
Description
There’s cheesecake, and then there’s Biscoff Blondie Bottom Pumpkin Cheesecake—a show-stopping, flavor-packed dessert that brings together three incredible layers of bliss.
Ingredients
For the Biscoff Blondie Crust:
- 1 cup Biscoff cookie butter
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup crushed Biscoff cookies
For the Pumpkin Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup canned pumpkin purée
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 2 tbsp all-purpose flour
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Crushed Biscoff cookies for garnish
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the melted butter, cookie butter, and brown sugar until smooth. Add the eggs and vanilla, whisking until fully incorporated.
Fold in the flour, baking powder, salt, and crushed Biscoff cookies, mixing just until combined. Spread the blondie batter evenly into the prepared pan. Bake for 15 minutes, just until set. Let cool slightly while preparing the cheesecake layer.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the pumpkin purée, eggs, and vanilla extract, mixing until well combined.
Sprinkle in the cinnamon, nutmeg, cloves, ginger, and flour, beating just until incorporated. Be careful not to overmix!
Pour the pumpkin cheesecake filling over the blondie crust and smooth the top. Bake at 325°F for 45-50 minutes, or until the center is slightly set but still has a gentle wobble.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, transfer to the fridge to chill for at least 4 hours (overnight is best!).
In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake and sprinkle with crushed Biscoff cookies for the final touch.
Run a warm knife around the edges of the cheesecake, release the springform pan, and slice into pure fall-flavored bliss.
