Get ready for a quick and delightful pumpkin cheesecake, minus the hassle of a water bath! This creamy, spiced filling pairs flawlessly with a sweet Biscoff crumb crust and a dollop of fresh whipped cream.
Pumpkin Cheesecake Pie
Ingredients
- Biscoff Crust:
- 32 Biscoff cookies (8.8 ounces/250g)
- 5 tablespoons (71g) unsalted butter, melted
- Filling:
- 16 ounces (452g) full-fat brick cream cheese, softened
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (170g) pumpkin puree (canned works best)
- 1 tablespoon (8g) cornstarch
- 2 tablespoons (30ml) heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon juice (important!)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- A tiny pinch of freshly ground black pepper (optional)
- 2 large eggs, at room temperature
- Optional for garnish: whipped cream and a sprinkle of pumpkin pie spice
Instructions
- Preheat your oven to 350°F (177°C).
- For the crust: Crush the Biscoff cookies into fine crumbs, then mix them with the melted butter until combined. Press the mixture into a 9-inch pie dish to form a crust.
- Bake the crust for 10 minutes while you make the filling.
- For the filling: Beat the cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, heavy cream, vanilla, lemon juice, and spices. Mix until smooth. Add the eggs one at a time, beating after each addition until blended.
- Reduce the oven temperature to 325°F (163°C). Pour the filling into the warm crust.
- Bake the pie for 40–45 minutes until it's nearly set but still slightly wobbly in the center. If it's browning too fast, cover it loosely with foil.
- Let the pie cool on a wire rack for an hour, then refrigerate for at least 2 hours before serving.
- Just before serving, garnish it with whipped cream and a sprinkle of pumpkin pie spice, if you like.
This pumpkin cheesecake keeps well in the fridge for up to 5 days, so enjoy every slice!
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