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For those who’ve ever tried my straightforward cheesecake pie, you recognize 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 bathtub wanted! The sleek & 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 power for both. I really feel like I’m speaking to lots of people with this one! 😉
What’s Totally different From Common Pumpkin Cheesecake?
Have you ever tried my cheesecake pie earlier than? It’s like common cheesecake, solely a bit of smaller. We’re making the identical factor right here at this time, 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, when 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’ll be able to skip the cheesecake water bathtub. This implies all these fussy steps we take when making a conventional cheesecake—baking it in a water bathtub, 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!
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 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 package deal of Biscoff biscuits/cookies. A meals processor is finest for breaking down the cookies into advantageous 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 Components for the Pumpkin Filling:
- Bricks of Cream Cheese: Ensure 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 provides the filling a bit of 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 splash of cardamom right here for one thing a bit of 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 major ingredient in any baked cheesecake, to assist it arrange. Need an egg-free choice? Attempt 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 understand how it’s important to wait a couple of hours for an everyday cheesecake to chill after which it’s important 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 have to let it cool within the oven like we do with traditional cheesecake recipes) after which chills for not less than 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 and 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 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 (consists of crust)
Complete Time:4 hours,10 minutes
Yield:one 9-inch pie
Class:Dessert
Technique:Baking
Delicacies:American
Description
For those who’ve ever tried my straightforward cheesecake pie,you recognize 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 recent whipped cream. The cooled pie should chill for not less than 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 processoror blender to grind the Biscoff cookies into advantageous crumbs. You too can place them in a zip-top bag and crush them into advantageous crumbs utilizing 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 probably 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 perimeters to make a compact crust. Don't pack down with heavy pressure as a result of that makes the crust too laborious. 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 laborious. And run a spoon across the backside “nook” the place the sting and backside meet to assist make a rounded crust—this helps stop 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 handheldor stand mixerfitted 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 perimeters 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 totally mixed and really{smooth}. Scrape down the perimeters 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 one by one,beating after every addition till simply blended. After the second egg is integrated into the batter,cease mixing. For those who nonetheless see some lumps at this level,change to a whisk and whisk by hand simply till you break up the big lumps. Some small lumps are OK.
- Cut back the oven temperature to 325°F (163°C). Unfold the pumpkin cheesecake filling into the nice and cozy crust.
- Bake the pie for 40–45 minutes or till the filling is *virtually* totally set with a bit of wobble within the very heart. Give the pie a lightweight faucet to test. 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 not less than 2 hours and as much as 2 days earlier than serving. (Cowl if chilling it for longer than a couple 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 bagfitted with Ateco 849 piping tipand piped whipped creamin a zigzag sample across the chilled pie. For neat slices,use a clear sharp knife,and wipe the knife clear after every minimize.
- Cowl and retailer leftover pie within the fridge for as much as 5 days.
Notes
- Make-Forward &Freezing Directions:This cheesecake pie will be made as much as 2 days upfront. It’s finest if the crust remains to be a bit heat if you pour within the filling,so I don’t suggest pre-baking the crust upfront. You too can freeze the baked and cooled cheesecake pie 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 (Handheldor Stand) | Silicone Spatula| Whisk| Cooling Rack| Piping Bag (Reusableor Disposable) | Ateco 849 Piping Tip
- Graham Cracker Crust:You should use a graham cracker crustas a substitute of the Biscoff crust when you favor. Or attempt the gingersnap crust from this pumpkin swirl cheesecakerecipe.
- Room-Temperature Components:Convey all chilly elements to room temperature earlier than starting. Room-temperature elements mix rapidly and evenly,so that you received’t danger over-mixing. Additionally,beating chilly elements collectively will end in a chunky cheesecake filling,hardly the way in which you need to start!
- Pumpkin Pie Spice:I've a selfmade mix recipe for pumpkin pie spice, and you need to use it right here. Exchange 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 known as for on this recipe.
Key phrases: pumpkin cheesecake pie
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