Pumpkin Cookie Butter Swirl Cheesecake

Pumpkin Cookie butter swirl cheesecake is a fantastic Thanksgiving dessert. Of course, you can serve this year-round but it does make a fantastic centerpiece. We top the creamy, silky cheesecake with a pumpkin spice whipped cream and some decorative chocolate leaves.

In this post, we’ll talk about how to make the perfect pumpkin cheesecake, tips for achieving a silky-smooth texture, and creative ways to decorate it, too!

Looking for more Thanksgiving Desserts that are not pie?

I have a whole list of desserts that you can make for Thanksgiving that are not pie.

How do I make the swirl border?

The piping tip that I used here is a V- shaped tip. This is the link for the exact set that I used! Alternatively, you can use a leaf piping tip for a similar effect. For some more ideas on border techniques and tips, this article is super helpful.

Do I need to do a water bath to make Pumpkin Cookie Butter Swirl Cheesecake?

So, yes and no. This cheesecake does not call for a traditional bain marie. We use the same technique but we do not place the actual cheesecake in the roasting pan. Instead, we place a roasting pan on the bottom rack and pour the water into that pan. We place the cheesecake on the rack directly above this roasting pan filled with water.

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Pumpkin Cookie Butter Swirl Cheesecake

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Ingredients

Biscoff Cookie Crust

• 1 8.8 oz package biscoff cookies crushed or ground in food processor
• 1/3 cup light brown sugar 70 grams, packed
• 1.5 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter 113 grams, melted

Pumpkin Cheesecake

• 32 oz full fat Philadelphia cream cheese (4) 8 oz bricks, room temp
• 1 cup light brown sugar 210 grams
• 1/2 cup granulated sugar 100 grams
• 1 tbsp vanilla extract
• 2 tbsp all purpose flour
• 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1/4 cup sour cream 60 grams, room temperature, must be full fat
• 4 large eggs room temperature
• 1 15 oz can pumpkin puree
• 1/4 cup cookie butter melted

Pumpkin Spice Whipped Cream

• 2 cup cold heavy cream 480ml
• 1/3 cup brown sugar 66 grams
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 cup pumpkin butter OPTIONAL

Instructions

Biscoff Cookie Crust

• Preheat oven to 350F
• Line a 9-inch springform pan with a sheet of parchment paper at the base. Grease the sides of the pan with non stick spray
• In a large bowl combine all ingredients. Mix with a nonstick spatula until mixture looks like wet sand
• Press this mixture into the bottom of the springform pan. Using your hand or the back of a measuring cup to really apply pressure and pack the crust in. Some of the crust will also push up onto the sides of the pan, that is more than okay!
• Bake crust for just 10 minutes and remove from oven to cool. Set aside

Pumpkin Cheesecake

• In the bowl of a stand mixer with the paddle attachment (or a large bowl using a handmixer), add the cream cheese and sugars. Mix on low speed until smooth and combined. Make sure to scrape the sides of the bowl so that everything is incorporated and there are no cream cheese chunks.
• Add in the vanilla, flour, salt, pumpkin pie spice, and mix on low speed until smooth and combined, making sure to scrape down the sides of the bowl. Add in the sour cream and mix again. Set aside for a moment.
• Next, make the water bath. Heat 4 cups of water in a medium pot over high heat. (alternatively, I use a tea kettle). Place a large roasting pan in the bottom rack of your preheated oven. When the water is finally boiling, pour the water into the roasting pan. DO NOT POUR THE WATER IN AND THEN PUT THE PAN IN THE OVEN, THAT IS VERY DANGEROUS! This is not a traditional water bath, as most water baths require you to place the cheesecake in the center of the roasting pan and pour the water around it. I find this way to be easier.
• In the meantime, return to making the cheesecake while the water comes to a boil. Mix in the eggs, one at a time on a low speed. Scrape down the sides again and then add in the can of pumpkin, mix until fully combined. Pour the cheesecake batter into the crust and smooth out the top.
• Place the 1/4 cup of cookie butter in a microwave safe bowl. Microwave in 20 second intervals until fully melted and smooth. Dollop small circles across the top of the cheesecake batter. Then drag a knife with a sharp edge through these circles to create a design.
• Bake at 350F for at least 1 hour and 5 minutes. It may take up to 1 hour and 15 minutes in your oven. Look for the visual cues to check for done-ness. The cheesecake should be puffed up with a slightly jiggly center. At that point, turn the oven OFF and instead of removing the cheesecake, crack the oven door slightly and let the cheesecake cool in there for an hour. Next, remove the cheesecake and let it fully come to room temperature before placing it in fridge to set for at least 4 hours.
• Once the cheesecake has set in the refrigerator, place it on counter and prepare to decorate!

Make the Pumpkin Spice Whipped Cream and Decorate!

• In a large bowl, combine the heavy cream, brown sugar, pumpkin pie spice and salt. Using a hand mixer beat until stiff peaks form
• If you are adding in the pumpkin butter (it is optional) add it to the whipped cream and gently fold it in with a nonstick spatula
• Using a nonstick spatula, transfer the whipped cream to a piping bag fitted with a leaf attachment (you can use any attachment you wish, this is just to get the border as shown in the photos). Carefully, squeeze the piping bag moving left to right in a “squiggle” pattern to get that wavy line.
• Top with sprinkles or chocolate leaves for an extra cute touch. Slice and enjoy!

Video

@lilypcrumbs

Thanksgiving desserts that are not pie – part 1! This pumpkin cookie butter cheesecake is a fantastic thanksgiving recipe! Full written recipe is linked on my page #thanksgivingrecipes #pumpkincheesecake #cookiebutter #biscoff

♬ In the Mood – Glenn Miller