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Pumpkin Cheesecake Pie – Sally’s Baking Dependancy


Should you’ve ever tried my simple cheesecake pie, you realize what to anticipate with this pumpkin cheesecake pie variation. This tastes similar to common pumpkin cheesecake, however takes a fraction of the time, and there’s no water tub wanted! The graceful & creamy spiced filling pairs completely with a candy Biscoff crumb crust and recent whipped cream.

pumpkin cheesecake pie with whipped cream on top and slice being taken out.

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 smaller. 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 sans the swirl).

I even have a caramel apple cheesecake pie recipe, if you happen to’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 tub. This implies all these fussy steps we take when making a standard cheesecake—baking it in a water tub, cooling it within the oven, exceptionally lengthy chilling occasions, plus the potential for massive cracks on the floor—these guidelines don’t apply to a smaller cheesecake pie!

pumpkin cheesecake pie with whipped cream around the border and 1 slice removed and shown on plate.

Begin With a 2-Ingredient Biscoff Crumb Crust

Whilst 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.

Should you’re not aware of 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 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 finest for breaking down the cookies into effective crumbs. I’ve a separate submit 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 Elements for the Pumpkin Filling:

  1. Bricks of Cream Cheese: Be sure you’re utilizing bricks of full-fat cream cheese and never the cream cheese in a bath you’d use for spreading on bagels. The identical rule applies for making cream cheese frosting.
  2. Brown Sugar: You’ll love that this pumpkin cheesecake filling isn’t overly candy. Utilizing brown sugar provides the filling somewhat extra taste from these molasses undertones.
  3. 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.
  4. Vanilla Extract: A should.
  5. 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.
  6. 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.
  7. Eggs: A most important ingredient in any baked cheesecake, to assist it arrange. Need an egg-free choice? Attempt my no-bake pumpkin cheesecake as an alternative.
ingredients on counter including measured out pumpkin puree, cream cheese in packaging, brown sugar, 2 eggs, spices, and cornstarch.

Combine up the filling, unfold it into the nice and cozy pre-baked crust, then bake.

pumpkin batter in glass bowl with red spatula.
pumpkin batter being spread in crust and shown again baked with pink linen and piping bag around it.

Cool, Chill, & Serve

You know the way you must wait just a few hours for an everyday cheesecake to chill after which you must 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 basic cheesecake recipes) after which chills for at the least 2 hours or as much as 2 days. This can be a nice make-ahead dessert.


In Quick, 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 and 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?
pumpkin cheesecake pie with Biscoff crust and whipped cream piped around the border.
slice of pumpkin cheesecake pie on white plate with fork holding a bite next to it.

This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of latest recipes that match into the pie/crisp/tart class. Be a part of the neighborhood under!

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