Pumpkin Cheesecake Pie

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

Pumpkin Cheesecake Pie


  • 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


  1. Preheat your oven to 350°F (177°C).
  2. 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.
  3. Bake the crust for 10 minutes while you make the filling.
  4. 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.
  5. Reduce the oven temperature to 325°F (163°C). Pour the filling into the warm crust.
  6. 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.
  7. Let the pie cool on a wire rack for an hour, then refrigerate for at least 2 hours before serving.
  8. 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!

Leave a comment

Skip to Recipe