If you happen to’ve ever tried my straightforward cheesecake pie, you already know 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 sleek & creamy spiced filling pairs completely with a candy Biscoff crumb crust and contemporary 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 a little bit thinner. We’re making the identical factor right here in the present day, 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, for those who’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 may 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 instances, plus the potential for massive cracks on the floor—these guidelines don’t apply to a smaller cheesecake pie!
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.
If you happen to’re not conversant in 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 publish 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 a little bit 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 often use cloves when making pumpkin pie, however I *love* a touch of cardamom right here for one thing a little bit completely 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 primary ingredient in any baked cheesecake, to assist it arrange. Need an egg-free choice? Strive my no-bake pumpkin cheesecake as an alternative.
Combine up the filling, unfold it into the nice and cozy pre-baked crust, then bake.
Cool, Chill, & Serve
You understand how you need to wait just a few hours for an everyday cheesecake to chill after which you need to wait one other 4+ hours for it to relax 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 have to 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. 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 quicker 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 latest recipes that match into the pie/crisp/tart class. Be a part of the group under!
Pumpkin Cheesecake Pie
Prep Time: 20 minutes
Cook dinner Time: 50 minutes (consists of crust)
Whole Time: 4 hours, 10 minutes
Yield: one 9-inch pie
Class: Dessert
Technique: Baking
Delicacies: American
Description
If you happen to’ve ever tried my straightforward cheesecake pie, you already know 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 sleek & creamy spiced filling pairs completely with a candy Biscoff crumb crust and contemporary whipped cream. The cooled pie should chill for at the least 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 advantageous crumbs. You may also place them in a zip-top bag and crush them into advantageous 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 will likely 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 strain 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 drive as a result of that makes the crust too arduous. Merely pat down till the combination is now not crumby/crumbly. Ideas: 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 arduous. 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 suggestions, 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 pace 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 pace, add the eggs separately, beating after every addition till simply blended. After the second egg is integrated into the batter, cease mixing. If you happen to 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 a little bit wobble within the very heart. Give the pie a light-weight 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 at the least 2 hours and as much as 2 days earlier than serving. (Cowl if chilling it for longer than just a few hours.)
- Be at liberty to garnish the pie with any of the non-obligatory 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 prematurely. It’s greatest if the crust remains to be a bit heat whenever you pour within the filling, so I don’t suggest pre-baking the crust prematurely. 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 an alternative of the Biscoff crust for those who want. Or strive the gingersnap crust from this pumpkin swirl cheesecake recipe.
- Room-Temperature Substances: Deliver all chilly substances to room temperature earlier than starting. Room-temperature substances mix rapidly and evenly, so that you received’t threat over-mixing. Additionally, beating chilly substances collectively will lead to a chunky cheesecake filling, hardly the way in which you wish to start!
- Pumpkin Pie Spice: I’ve a home made mix recipe for pumpkin pie spice, and you should use it right here. Change the bottom ginger, nutmeg, and pepper with 3/4 teaspoon pumpkin pie spice. You’ll nonetheless wish to use the bottom cinnamon and cardamom as referred to as for on this recipe.
Key phrases: pumpkin cheesecake pie
