This pumpkin cheesecake pie is for all of us who love pumpkin pie and cheesecake, but don’t have the time and energy for either. I feel like I’m talking to a lot of people with this one! 😉
What’s Different From Regular Pumpkin Cheesecake?
Have you tried my cheesecake pie before? It’s like regular cheesecake, only a little smaller. We’re making the same thing here today, but adding some seasonal flavors and spices. This recipe is like my pumpkin swirl cheesecake, but scaled down to fit in a pie dish (and sans the swirl). I also have a caramel apple cheesecake pie recipe, if you’re in the mood for apples. Because this filling isn’t as tall as a regular cheesecake, and only uses 2 eggs, you can skip the cheesecake water bath. This means all those fussy steps we take when making a traditional cheesecake—baking it in a water bath, cooling it in the oven, exceptionally long chilling times, plus the possibility of large cracks on the surface—those rules don’t apply to a smaller cheesecake pie!
Start With a 2-Ingredient Biscoff Crumb Crust
While you can absolutely make this pie with a graham cracker crust, taste testers (and I, personally) went ga-ga (the official term) over this pumpkin cheesecake pie’s Biscoff pie crust. If you’re not familiar with Biscoff cookies (AKA speculoos), they’re a European biscuit (AKA crispy crunchy cookie) with a distinctive caramelized, cinnamon-spiced flavor. Which makes for an absolutely perfect flavor pairing with this pumpkin cheesecake pie filling! You can find Biscoff in the cookie aisle of most major grocery stores. The steps to make the Biscoff crust are exactly the same as a graham cracker crust, minus the added sugar, and it conveniently uses exactly one standard-size package of Biscoff biscuits/cookies. A food processor is best for breaking down the cookies into fine crumbs. I have a separate post about making a Biscoff pie crust if you want to read more. Press the mixture into a pie dish, then pre-bake it for 10 minutes before adding the filling.
Grab These Ingredients for the Pumpkin Filling:
Mix up the filling, spread it into the warm pre-baked crust, then bake.
Cool, Chill, & Serve
You know how you have to wait a few hours for a regular cheesecake to cool and then you have to wait another 4+ hours for it to chill in the refrigerator? You’re doing the same thing here, only in a fraction of the time! The pumpkin cheesecake pie cools for about 1 hour at room temperature (no need to let it cool in the oven like we do with classic cheesecake recipes) and then chills for at least 2 hours or up to 2 days. This is a great make-ahead dessert.
In Short, 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 together quickly Bakes and cools much faster than a regular cheesecake Great make-ahead dessert recipe Pumpkin pie meets cheesecake… do I really need to say any more?
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below! The pie would also taste amazing with a drizzle of salted caramel sauce, or even some sparkly sugared cranberries!
