There is no dessert that says “autumn” more elegantly than a classic cheesecake, and this Pumpkin-Cheesecake Pie is the absolute best of both worlds. It takes the beloved flavors of pumpkin pie the warm spices, the earthy pumpkin and combines them with the rich, tangy, and velvety-smooth texture of a classic cheesecake. It’s a sophisticated and truly stunning dessert.
You will fall completely in love with this recipe. It features a wonderfully unique and flavorful crust made from spiced Biscoff cookies, which is the perfect complement to the creamy pumpkin filling. Best of all, it’s a “cheesecake pie,” which means it bakes more quickly than a traditional, thick cheesecake and doesn’t require a fussy water bath. It’s the perfect, impressive make-ahead dessert for any holiday gathering.
The Ingredients for Your Pumpkin-Cheesecake Pie
For The Biscoff Crust
- 32 Biscoff cookies (8.8 ounces/250g)
- 5 Tablespoons (71g) unsalted butter, melted
For The Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (170g) pumpkin puree (canned is best)
- 1 Tablespoon (8g) cornstarch
- 2 Tablespoons (30ml) heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon juice (do not omit)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- small pinch freshly ground black pepper (optional)
- 2 large eggs, at room temperature
- optional, for garnish: whipped cream and sprinkle of pumpkin pie spice
How to Create Your Pumpkin-Cheesecake Pie
Step 1: Make and Bake the Biscoff Crust
First, preheat your oven to 350°F (177°C). Using a food processor or a rolling pin and a plastic bag, crush the Biscoff cookies into fine crumbs. In a medium bowl, stir the cookie crumbs and the melted butter together until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes. Let it cool slightly while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, using an electric mixer, beat the room temperature cream cheese on medium speed until completely smooth. Add the brown sugar and beat until combined. Then, beat in the pumpkin puree, cornstarch, heavy cream, vanilla, lemon juice, and all the spices. Scrape down the sides of the bowl and beat until everything is smooth and creamy. Finally, beat in the room temperature eggs, one at a time, on low speed until just combined.
Step 3: Bake the Pie
Pour the silky-smooth cheesecake filling into your partially baked Biscoff crust. Bake for 35-40 minutes. The pie is done when the edges are set and lightly puffed, but the center still has a slight wobble to it. The center will set as it cools.
Step 4: Cool and Chill
Let the pie cool completely on a wire rack at room temperature. Once cooled, cover it and place it in the refrigerator to chill for at least 2 hours, or up to 2 days. This chilling step is essential for the cheesecake to fully set. Serve chilled, with a dollop of whipped cream and a sprinkle of pumpkin pie spice, if desired.
My Best Tips for This Cheesecake Pie
My Secret for the Best Flavor and Texture
Using room temperature ingredients is the most important step for a perfectly smooth, creamy, and lump-free cheesecake filling. Set your cream cheese, heavy cream, and eggs out on the counter for at least an hour before you begin mixing. This allows them to emulsify properly and create that signature velvety texture.
Don’t Omit the Lemon Juice
The small amount of lemon juice might seem strange in a pumpkin pie, but it serves a very important purpose. The acidity in the lemon juice brightens the flavors of the pumpkin and spices and provides a subtle tangy note that is characteristic of a great cheesecake. It truly balances the whole dessert.
The Wobble is Your Friend
The key to a perfectly creamy, not-dry, cheesecake is to pull it from the oven when the center still has a slight jiggle or wobble. It might look underdone, but the residual heat will continue to cook the center as it cools, resulting in a perfect texture. If you bake it until it’s completely firm, it will be overdone.
Delicious Variations to Try
This Pumpkin-Cheesecake Pie is fantastic as is, but the Biscoff crust is wonderfully versatile. If you can’t find Biscoff cookies, you could substitute them with an equal amount of graham cracker or gingersnap crumbs. For a different flavor profile, you could swirl a tablespoon of melted Biscoff cookie butter into the top of the cheesecake batter before baking.
FAQs
Can I make this in a springform pan?
Yes, you can. This recipe will work in a 9-inch springform pan, but because it’s a “pie” and not a full-sized cheesecake, the filling will not be as thick. The baking time should remain about the same.
Why did my cheesecake crack?
Cracking is usually caused by over-baking, mixing the batter on too high a speed (which incorporates too much air), or drastic temperature changes. Following the “wobble” rule and letting the pie cool gradually at room temperature before chilling can help prevent cracks.
Can I make this ahead of time?
Yes, this is the perfect make-ahead dessert! The flavor and texture are actually even better after a night in the refrigerator. You can make it up to 2 days in advance and keep it covered in the fridge until you’re ready to serve.
Pumpkin-Cheesecake Pie
- Total Time: 185
- Yield: 8 slices 1x
Description
This Pumpkin-Cheesecake Pie takes the beloved flavors of pumpkin pie and combines them with the rich, tangy, and velvety-smooth texture of a classic cheesecake. It features a wonderfully unique and flavorful Biscoff cookie crust, which perfectly complements the creamy pumpkin filling. Best of all, it bakes more quickly than a traditional cheesecake and doesn’t require a fussy water bath, making it an impressive and easy make-ahead dessert for any holiday gathering.
Ingredients
For The Biscoff Crust
32 Biscoff cookies (8.8 ounces/250g)
5 Tablespoons (71g) unsalted butter, melted
For The Filling
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
3/4 cup (170g) pumpkin puree (canned is best)
1 Tablespoon (8g) cornstarch
2 Tablespoons (30ml) heavy cream, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice (do not omit)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
small pinch freshly ground black pepper (optional)
2 large eggs, at room temperature
optional, for garnish: whipped cream and sprinkle of pumpkin pie spice
Instructions
Make and Bake the Biscoff Crust:
Preheat your oven to 350°F (177°C). Crush the Biscoff cookies into fine crumbs and stir in the melted butter until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes and let it cool slightly.
Prepare the Cheesecake Filling:
In a large bowl, beat the room temperature cream cheese until smooth. Add the brown sugar and beat until combined. Beat in the pumpkin puree, cornstarch, heavy cream, vanilla, lemon juice, and all the spices until smooth. Finally, beat in the room temperature eggs, one at a time, on low speed until just combined.
Bake the Pie:
Pour the cheesecake filling into the partially baked Biscoff crust. Bake for 35-40 minutes, until the edges are set but the center still has a slight wobble.
Cool and Chill:
Let the pie cool completely at room temperature. Once cooled, cover it and refrigerate for at least 2 hours, or up to 2 days, to allow it to fully set. Serve chilled.
Notes
Room Temperature is Key:
Using room temperature ingredients (cream cheese, heavy cream, eggs) is the most important step for a perfectly smooth, creamy, and lump-free cheesecake filling.
The Wobble is Your Friend:
The key to a perfectly creamy cheesecake is to pull it from the oven when the center still has a slight jiggle. The residual heat will continue to cook the center as it cools, resulting in a perfect texture.
Perfect Make-Ahead Dessert:
This is an ideal dessert to make ahead of time. The flavor and texture are even better after a night in the refrigerator. You can make it up to 2 days in advance.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pumpkin cheesecake, cheesecake pie, Biscoff crust, fall dessert, holiday pie, make-ahead dessert
