Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 433kcal 21%
Fat 23g 35%
Saturated Fat 13g 65%
Carbohydrates 50g 16%
Fiber 2g 8%
Sugar 35g 70%
Protein 7g 14%
Cholesterol 75mg 25%
Sodium 270mg 11%

Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Cheesecake Pie

Name: Pumpkin Cheesecake Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 9
Ingredients: 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

Prep 20m

Cook 50m

Total 1h 10m

This pumpkin cheesecake pie is a delectable fall dessert featuring a buttery Biscoff cookie crust and a creamy, spiced pumpkin cheesecake filling. Topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice, it's a show-stopping treat perfect for any autumn gathering.

Pumpkin Cheesecake Pie

Nutrition Facts

Pumpkin Cheesecake Pie

Ingredients

Biscoff Crust

Filling

Steps

Nutrition Facts

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