Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie is a delightful dessert that perfectly marries the rich flavors of pumpkin cheesecake with the comforting appeal of a classic pie. This treat is ideal for any occasion, especially during the autumn months when pumpkins are in abundance. Respecting traditions, this pie embodies the essence of the fall season, offering a creamy filling that is both smooth and velvety, surrounded by a lovely crust made from Biscoff cookies. The unique flavor of the Biscoff crust adds a spicey, caramel-like sweetness to contrast with the creamy pumpkin filling.

As each slice is cut, the delicious aroma of warm spices fills the air, making it hard to resist grabbing another piece. Topped with dollops of whipped cream and a sprinkle of pumpkin pie spice, Pumpkin Cheesecake Pie is as visually appealing as it is delicious. Whether served at holiday gatherings, family dinners, or simply on a cozy afternoon, this pie is sure to impress friends, family, and even yourself!

Ingredients about Pumpkin Cheesecake Pie

List of ingredients with measurements

• 32 Biscoff cookies
• 5 tablespoons unsalted butter, melted
• 16 ounces full fat brick cream cheese, softened
• 3/4 cup packed light or dark brown sugar
• 3/4 cup pumpkin puree (canned)
• 1 tablespoon cornstarch
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• Small pinch freshly ground black pepper (optional)
• 2 large eggs
• Optional for garnish: whipped cream, pumpkin pie spice

Optional ingredient substitutions

If you’re missing any ingredients or looking for substitutes, here are some options:

• Biscoff cookies: You can use graham crackers or gingersnap cookies for a different flavor.
• Unsalted butter: Coconut oil or canola oil can work as alternatives.
• Heavy cream: Milk or half-and-half is a lighter option.
• Cream cheese: Neufchâtel cheese can be used for a lower-fat version.
• Pumpkin puree: Homemade pumpkin puree can be made from roasted pumpkin.

How to Make Pumpkin Cheesecake Pie

Step 1: Make the Crust

Start by preheating your oven to 350°F (177°C). The first step in creating this delicious pie is making the crust. You need to grind the 32 Biscoff cookies into fine crumbs. You can do this using a food processor or by placing them in a resealable plastic bag and crushing them with a rolling pin. Once you have a fine crumb texture, combine the crumbs with 5 tablespoons of melted unsalted butter in a medium bowl.

Mix it until all crumbs are coated with butter. Next, press this mixture firmly into the bottom and sides of a 9-inch pie dish to form a crust. Make sure it is evenly distributed and compact. Bake this crust in the preheated oven for about 10 minutes. This baking step will help to set the crust, ensuring it holds together nicely once the cheesecake filling is added.

Step 2: Make the Filling

While your crust is baking, it’s time to start on the cheesecake filling. Begin by taking 16 ounces of softened cream cheese and placing it in a large mixing bowl. Use an electric mixer to beat the cream cheese until it becomes creamy and smooth with no lumps. Next, gradually add in 3/4 cup of packed brown sugar while continuing to mix. The mixture should become well blended by this stage, achieving a sweet, creamy base.

Now it’s time to add the pumpkin puree! Pour in 3/4 cup of canned pumpkin puree and mix until it is fully incorporated. Add in 1 tablespoon of cornstarch, 2 tablespoons of heavy cream, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of lemon juice. For the spices, include 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon each of ground nutmeg and ground cardamom, and a small pinch of freshly ground black pepper if desired. Mix everything together until the filling is smooth and all ingredients are fully combined.

Step 3: Add the Eggs

Once the mixture is well combined, it’s time to add the eggs. Add 2 large eggs to the filling mixture, one at a time, and mix well after each addition. Be sure not to overbeat the eggs; you want to incorporate them gently into the filling to keep the pie creamy and light.

Step 4: Bake the Pie

Now that your crust is ready and your filling is prepared, lower the oven temperature to 325°F (163°C). Carefully pour the creamy pumpkin cheesecake mixture into the warm crust, spreading it evenly. Bake in the oven for 40 to 45 minutes. You’ll know it’s done when the sides are set but the center jiggles slightly. Once baked, remove it from the oven and allow it to cool at room temperature for about 1 hour. Afterward, refrigerate the pie for at least 2 hours to let it set properly.

Before serving, garnish the pie with dollops of whipped cream and a sprinkle of pumpkin pie spice for an extra festive touch.

How to Serve Pumpkin Cheesecake Pie

Best ways to serve Pumpkin Cheesecake Pie

Serving Pumpkin Cheesecake Pie is simple yet delightful. After chilling, slice your pie into wedges and serve. Each slice will reveal the creamy filling and crunchy crust, enticing your guests. You can present the pie directly on the pie plate or transfer slices to individual dessert plates for a more elegant touch.

If serving a crowd, it’s fun to offer toppings on the side, allowing everyone to customize their slice. Consider providing whipped cream, caramel sauce, or even chocolate drizzle for a decadent twist.

Serving suggestions or pairings

To enhance the dining experience, consider pairing pumpkin cheesecake pie with warm beverages. A steaming cup of coffee, chai latte, or spiced apple cider complements the flavors beautifully. If it’s a special occasion, a glass of dessert wine can also elevate the dessert. For an added crunch, serve with some spiced nuts or a small side of festive fruit, such as apple or pear slices, for a fresh contrast.

How to Store Pumpkin Cheesecake Pie

Proper storage methods

To ensure that your Pumpkin Cheesecake Pie stays fresh, store it in an airtight container in the refrigerator. The pie can typically last for about 4 to 5 days this way. If you haven’t already sliced the pie, it’s best to leave it whole until you’re ready to serve to retain moisture and flavor.

Tips for reheating or freezing

If you have leftover pie and wish to freeze it, you can do so by wrapping it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When properly stored, the pie can be frozen for up to 2 months.

When you’re ready to enjoy a slice, take it out of the freezer and let it thaw in the refrigerator overnight. Reheating isn’t necessary for the pie, but if you prefer it warm, you can gently heat the slices in the microwave for about 15-20 seconds until just warmed through.

Tips to Make Pumpkin Cheesecake Pie

Common mistakes to avoid

One common mistake is using cold cream cheese. Always make sure to soften your cream cheese before starting the recipe for a smooth and lump-free filling. Also, avoid overmixing once you add the eggs, as overbeating can lead to cracks in the pie after baking.

Another tip is to not skip the chilling step once the pie is baked; this helps the filling firm up and enhances the flavors.

Helpful tips for better results

For the best texture and flavor, make sure to use quality ingredients. Opt for full-fat cream cheese and real pumpkin puree for a richer taste. Additionally, allow the pie to sit at room temperature for about 15 minutes before serving; this helps to soften the filling slightly, making for easier slicing.

Lastly, don’t hesitate to play around with spices for personal preference; adding a bit more cinnamon or ginger can create a warm, spiced flavor that you might enjoy.

Variation of Pumpkin Cheesecake Pie

Suggested variations or twists on the recipe

There are so many ways you can put your own spin on Pumpkin Cheesecake Pie! For instance, consider adding a layer of chocolate ganache on top or mixing chocolate chips into the filling for an added chocolatey surprise. If you want to add a fresh twist, fold in some finely chopped pecans or walnuts into the filling for a delightful crunch.

You can also make mini versions of the pie using a muffin tin or small tart pans for individual servings, perfect for parties or gatherings.

Adjustments for dietary preferences

If you want to make this recipe gluten-free, replace the Biscoff cookies with gluten-free graham crackers or a gluten-free crust alternative. For a dairy-free version, you can substitute the cream cheese with a vegan cream cheese alternative and use coconut cream in place of the heavy cream.

There are numerous ways to adjust this pie to fit dietary needs without losing that delicious pumpkin flavor!

FAQs

What can I do if the dish isn’t turning out right?

If your cheesecake pie is too jiggly after baking, it may need additional time in the oven. Remember, the pie will continue to set as it cools. If you see cracks forming on the surface while baking, it may be due to overmixing. Always mix until just combined.

Can I make this ahead of time?

Yes! Pumpkin Cheesecake Pie can be made a day or two in advance. Simply bake and chill as instructed, then store in the refrigerator until you’re ready to serve. Many find that the flavors deepen after a day in the fridge.

What can I substitute for ingredients?

There are plenty of ingredient substitutions available. You can substitute pumpkin puree with mashed sweet potatoes. For sweeteners, maple syrup works beautifully in place of brown sugar. For a nutty tasting crust, explore using almond flour combined with melted butter instead of cookies.

This Pumpkin Cheesecake Pie is the perfect balance of flavors that ensures every bite is a delightful experience. Follow the steps above, and you’ll create a stunning dessert that will leave everyone wanting more! Enjoy baking your very own creation and celebrate the joy of homemade desserts!

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