Easy Pumpkin Pie Cheesecake
This dessert is what happens when pumpkin pie and cheesecake fall in love—smooth, cozy, and incredibly easy. No special tools needed, just creamy fall-spiced comfort in every bite.
Equipment
- Food Processor
- 9-inch Pie Dish
- Mixing Bowl
- Electric Mixer
Ingredients
For the Crust
- 32 Biscoff cookies crushed
- 5 tbsp unsalted butter melted
For the Filling
- 16 oz cream cheese full-fat, softened
- 0.75 cup brown sugar
- 0.75 cup pumpkin puree
- 1 tbsp cornstarch
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 0.5 tsp lemon juice
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cardamom
- 1 pinch black pepper optional
- 2 large eggs room temperature
Optional Garnish
- whipped cream for garnish
- pumpkin pie spice for dusting
Instructions
- Preheat oven to 350°F. Crush Biscoff cookies into fine crumbs and mix with melted butter until combined.
- Press crumb mixture into a 9-inch pie dish, covering the bottom and sides. Bake for 10 minutes, then cool slightly.
- In a bowl, beat cream cheese and brown sugar until smooth and creamy.
- Add pumpkin puree, cornstarch, heavy cream, vanilla, lemon juice, and spices. Mix until well combined.
- On low speed, add eggs one at a time. Mix just until blended.
- Pour the filling into the prepared crust. Smooth the top.
- Reduce oven to 325°F and bake 40–45 minutes until the center wobbles slightly.
- Cool on the counter for 1 hour. Then refrigerate for at least 2 hours, or up to 2 days.
- Before serving, top with whipped cream and a sprinkle of pumpkin pie spice if desired.
Notes
This recipe is a cozy, spiced twist on traditional cheesecake. The Biscoff crust adds warm notes that pair perfectly with the pumpkin filling. Great for holidays and make-ahead gatherings.