For those who’ve ever tried my simple cheesecake pie, you understand what to anticipate with this pumpkin cheesecake pie variation. This is rather like common pumpkin cheesecake, however takes a fraction of the time, and there’s no water bathtub wanted! The graceful & creamy spiced filling pairs completely with a candy Biscoff crumb crust and recent whipped cream.
This pumpkin cheesecake pie is for all of us who love pumpkin pie and cheesecake, however don’t have the time and vitality for both. I really feel like I’m speaking to lots of people with this one! 😉
What’s Completely different From Common Pumpkin Cheesecake?
Have you ever tried my cheesecake pie earlier than? It’s like common cheesecake, solely somewhat thinner. We’re making the identical factor right here right this moment, however including some seasonal flavors and spices. This recipe is like my pumpkin swirl cheesecake, however scaled down to slot in a pie dish. And, clearly, it’s not swirled.
I even have a caramel apple cheesecake pie recipe, should you’re within the temper for apples.
As a result of this filling isn’t as tall as an everyday cheesecake, and solely makes use of 2 eggs, you possibly can skip the cheesecake water bathtub. This implies all these fussy steps we take when making a standard cheesecake—baking it in a water bathtub, cooling it within the oven, exceptionally lengthy chilling occasions, plus the opportunity of massive cracks on the floor—these guidelines don’t apply to a smaller cheesecake pie!
Begin With a 2-Ingredient Biscoff Crumb Crust
When you can completely make this pie with a graham cracker crust, style testers (and I, personally) went ga-ga (the official time period) over this pumpkin cheesecake pie’s Biscoff crust.
For those who’re not accustomed to Biscoff cookies AKA speculoos, they’re a European biscuit (AKA crispy crunchy cookie) with a particular caramelized, cinnamon-spiced taste. Which makes for a completely excellent taste pairing with this pumpkin cheesecake pie filling! You’ll find Biscoff cookies within the cookie aisle of most main grocery shops.
The steps to make the Biscoff crust are precisely the identical as a graham cracker crust, minus the added sugar, and it conveniently makes use of precisely one standard-size bundle of Biscoff biscuits/cookies. A meals processor is greatest for breaking down the cookies into crumbs. I’ve a separate put up about making a Biscoff pie crust if you wish to learn extra.
Press the combination right into a pie dish, then pre-bake it for 10 minutes earlier than including the filling.
Seize These Substances for the Pumpkin Filling:
- Bricks of Cream Cheese: Be sure you’re utilizing bricks of full-fat cream cheese and never the cream cheese in a bath you’ll use for spreading on bagels. The identical rule applies for making cream cheese frosting.
- Brown Sugar: You’ll love that this pumpkin cheesecake filling isn’t overly candy. Utilizing brown sugar offers the filling somewhat extra taste from these molasses undertones.
- Heavy Cream: This smooths out the filling so it tastes creamy. You solely want 2 Tablespoons, so use the remainder of the carton to make whipped cream to go on prime of the pie.
- Vanilla Extract: A should.
- Lemon Juice: A teensy splash of lemon juice provides brightness and depth of taste; belief me, you need that little little bit of tang right here.
- Spices: Cinnamon, ginger, nutmeg, and cardamom. I normally use cloves when making pumpkin pie, however I *love* a touch of cardamom right here for one thing somewhat totally different. As all the time, a pinch of black pepper deepens the spice taste—it’s my secret ingredient in lots of pumpkin desserts.
- Eggs: A principal ingredient in any baked cheesecake, to assist it arrange. Need an egg-free possibility? Strive my no-bake pumpkin cheesecake as a substitute.
Combine up the filling, unfold it into the nice and cozy pre-baked crust, then bake.
Cool, Chill, & Serve
You know the way it’s a must to wait a number of hours for an everyday cheesecake to chill after which it’s a must to wait one other 4+ hours for it to sit back within the fridge? You’re doing the identical factor right here, solely in a fraction of the time! The pumpkin cheesecake pie cools for about 1 hour at room temperature (no must let it cool within the oven like we do with traditional cheesecake recipes) after which chills for a minimum of 2 hours or as much as 2 days. It is a nice make-ahead dessert.
In Brief, Right here’s Why You’ll Love This Pumpkin Cheesecake Pie
- Velvety-smooth tangy-sweet pumpkin cheesecake filling
- Deliciously spiced with buttery 2-ingredient Biscoff cookie crust
- Batter & crust come collectively rapidly
- Bakes and cools a lot sooner than an everyday cheesecake
- Nice make-ahead dessert recipe
- Pumpkin pie meets cheesecake… do I really want to say any extra?
This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of recent recipes that match into the pie/crisp/tart class. Be part of the group under!
Pumpkin Cheesecake Pie
Prep Time: 20 minutes
Cook dinner Time: 50 minutes (contains crust)
Whole Time: 4 hours, 10 minutes
Yield: one 9-inch pie
Class: Dessert
Technique: Baking
Delicacies: American
Description
For those who’ve ever tried my simple cheesecake pie, you understand what to anticipate with this pumpkin cheesecake pie variation. This is rather like common pumpkin cheesecake, however takes a fraction of the time, and there’s no water bathtub wanted! The graceful & creamy spiced filling pairs completely with a candy Biscoff crumb crust and recent whipped cream. The cooled pie should chill for a minimum of 2 hours (or as much as 2 days). It is a nice make-ahead dessert.
Directions
- Preheat oven to 350°F (177°C).
- Make the crust: Use a meals processor or blender to grind the Biscoff cookies into wonderful crumbs. You may also place them in a zip-top bag and crush them into wonderful crumbs with a rolling pin and a few arm muscle. In a medium bowl, stir the Biscoff crumbs and melted butter collectively till mixed. The combination might be thick, coarse, and sandy. Attempt to smash/break up any massive chunks. Pour the combination into an ungreased 9-inch pie dish. With medium stress utilizing your hand, pat the crumbs down into the underside and up the edges to make a compact crust. Don't pack down with heavy power as a result of that makes the crust too exhausting. Merely pat down till the combination is now not crumby/crumbly. Suggestions: You should use a small flat-bottomed measuring cup to assist press down the underside crust and {smooth} out the floor, however don't pack down too exhausting. And run a spoon across the backside “nook” the place the sting and backside meet to assist make a rounded crust—this helps forestall the crust from falling aside. For extra shaping approach ideas, see the biscoff pie crust recipe web page.
- Bake the crust for 10 minutes. Make the filling within the subsequent step because the crust bakes.
- Make the filling: In a big bowl, utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar collectively on medium-high velocity till the combination is {smooth} and creamy, about 3 minutes. Scrape down the edges and up the underside of the bowl with a silicone spatula as wanted. Add the pumpkin, cornstarch, heavy cream, vanilla extract, lemon juice, and spices, after which beat till absolutely mixed and really {smooth}. Scrape down the edges and up the underside of the bowl with a silicone spatula as wanted to mix—you don’t need any lumps. Then on medium velocity, add the eggs one after the other, beating after every addition till simply blended. After the second egg is included into the batter, cease mixing. For those who nonetheless see some lumps at this level, swap to a whisk and whisk by hand simply till you break up the massive lumps. Some small lumps are OK.
- Decrease the oven temperature to 325°F (163°C) and unfold the pumpkin cheesecake filling into the nice and cozy crust.
- Bake the pie for 40–45 minutes or till the filling is *nearly* absolutely set with somewhat wobble within the very heart. Give the pie a lightweight faucet to examine. Throughout bake time, if the pie is browning too rapidly on prime and across the edges, tent with aluminum foil.
- Set the pie on a wire rack and funky for 1 hour at room temperature. Then place it within the fridge and chill for a minimum of 2 hours and as much as 2 days earlier than serving. (Cowl if chilling it for longer than a number of hours.)
- Be at liberty to garnish the pie with any of the non-compulsory toppings listed within the notes proper earlier than or a pair hours earlier than serving. For the pictured pie, I used a piping bag fitted with Ateco 849 piping tip and piped whipped cream in a zigzag sample across the chilled pie. For neat slices, use a clear sharp knife, and wipe the knife clear between every slice.
- Cowl and retailer leftover pie within the fridge for as much as 5 days.
Notes
- Make-Forward & Freezing Directions: This cheesecake pie could be made as much as 2 days upfront. It’s greatest if the crust continues to be a bit heat once you pour within the filling, so I don’t suggest pre-baking the crust upfront. You may also freeze the baked and cooled cheesecake for as much as 3 months. Thaw in a single day within the fridge earlier than serving.
- Particular Instruments (affiliate hyperlinks): Meals Processor | Glass Mixing Bowl | 9-inch Pie Dish | Electrical Mixer (Handheld or Stand) | Silicone Spatula | Whisk | Cooling Rack | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip
- Graham Cracker Crust: You should use a graham cracker crust as a substitute of the Biscoff crust should you favor. Or attempt the gingersnap crust from this pumpkin swirl cheesecake recipe.
- Room-Temperature Substances: Deliver all chilly elements to room temperature earlier than starting. Room-temperature elements mix rapidly and evenly, so that you gained’t threat over-mixing. Additionally, beating chilly elements collectively will end in a chunky cheesecake filling, hardly the best way you need to start!
- Pumpkin Pie Spice: I've a home made mix recipe for pumpkin pie spice, and you need to use it right here. Change the bottom ginger, nutmeg, and pepper with 3/4 teaspoon pumpkin pie spice. You’ll nonetheless need to use the bottom cinnamon and cardamom as referred to as for on this recipe.
Key phrases: pumpkin cheesecake pie
