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