Pumpkin Cheesecake Pie

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

Prep Time

20m

Cook Time

50m

Total Time

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

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Recipe Options

Pumpkin Cheesecake Pie

Ingredients

Biscoff Crust

Filling

Steps

Nutrition Facts

Pumpkin Cheesecake Pie

Ingredients

Biscoff Crust

Filling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts