Name: Pumpkin Cheesecake Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 9
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 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; 1/2teaspoon 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

Ingredients

(Servings: 9)

32 Biscoff cookies (8.8 ounces/250g)

5 Tablespoons (71g) unsalted butter, melted

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

1/2teaspoon 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

Pumpkin Cheesecake Pie

Ingredients

Biscoff Crust

Filling

Steps

Nutrition Facts

Comments

Pumpkin Cheesecake Pie

Ingredients

Biscoff Crust

Filling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts