Pumpkin Cinnamon Roll Cheesecake
Pumpkin Cinnamon Roll Cheesecake… combining velvety smooth cheesecake with pumpkin, brown sugar and a homemade blend of pumpkin pie spices. This cheesecake is layered with a cinnamon sugar swirl, then topped with a homemade whipped cream and Biscoff cookies. The cheesecake is made with a Biscoff cookie crust, which gives buttery, brown sugar and cinnamon notes. You can also make this cheesecake with a pumpkin spice graham cracker crust (I’ve included both recipes). This cheesecake has all of the warm comforting flavors of fall and it has quickly become one of my favorite fall bakes I’ve made!
Pumpkin Cinnamon Roll Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 1 9×5 inch cheesecake 1x
Description
Pumpkin Cinnamon Roll Cheesecake… combining velvety smooth cheesecake with pumpkin, brown sugar and a homemade blend of pumpkin pie spices. This cheesecake is layered with a cinnamon sugar swirl, then topped with a homemade whipped cream and Biscoff cookies. The cheesecake is made with a Biscoff cookie crust, which gives buttery, brown sugar and cinnamon notes. You can also make this cheesecake with a pumpkin spice graham cracker crust (I’ve included both recipes). This cheesecake has all of the warm comforting flavors of fall and it has quickly become one of my favorite fall bakes I’ve made!
Ingredients
Biscoff cookie crust
- 18 biscoff cookies, finely ground
- 6 tablespoons unsalted butter, melted
OR Pumpkin Spice Graham Cracker Crust
- 1 cup graham crackers, finely ground
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 6 tablespoons unsalted butter, melted
Cheesecake
- 16 ounces cream cheese (softened)
- 1/2 cup pumpkin
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
Cinnamon Sugar Swirl
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
Whipped Cream
- 3/4 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350F.
2. Make the crust.
Biscoff cookie crust – In a food processor, grind cookies up into fine crumbs. Add in melted butter. Pulse to combine, until crumbs are moistened.
Pumpkin Spice Graham Cracker Crust – Add graham cracker crumbs, cinnamon, nutmeg, ginger, cloves, allspice and melted butter to a large bowl. Stir to combine, until crumbs are moistened.
3. Assemble and bake the crust. Pour crust mixture into parchment paper lined 9×5 inch baking pan. Use the bottom of a glass to press the crumbs down into the bottom and along the sides of the pan.
Bake the crust in 350F oven for 7 minutes. Remove from oven after baking and allow to cool on wire cooling rack until ready to use.
4. Make the cheesecake filling. In a large bowl, using a handheld mixer, or a stand mixer with the paddle attachment, beat cream cheese and sugar until softened. Add in spices, cornstarch and pumpkin puree and mix until combined. Add in eggs and vanilla and beat just until combined.
5. Make the cinnamon sugar swirl. In a medium size bowl, stir together brown sugar, cinnamon and flour. Add in the melted butter and stir to combine. You will have a thick paste.
6. Assemble the cheesecake. Pour half the cheesecake batter into cooled crust. Use your hands to break apart the cinnamon sugar swirl and place evenly on top of cheesecake batter. Pour remaining cheesecake batter on top.
7. Bake the cheesecake. Bake cheesecake in 325F preheated oven for 50-60 minutes, or until the edges are set and the center wobbles slightly.
8. Cool the cheesecake. Allow the cheesecake to cool for 1 hour at room temperature on wire cooling rack. Place in refrigerator for 6 hours or up to overnight to finish cooling.
9. Make the whipped cream. In the bowl of a stand mixer, fitted with the whisk attachment, or using a large bowl and handheld mixer, beat the heavy cream, powdered sugar and vanilla extract on medium-high speed until stiff peaks form.
Spread whipped cream over cheesecake, then top with Biscoff cookies if desired. Serve and enjoy!
- Prep Time: 25
- Cook Time: 50
- Category: Dessert
- Method: Oven
- Cuisine: American
