Cozy Pumpkin Cheesecake Pie Recipe

I often struggle to choose between a classic custard pie and a rich cheesecake when planning my Thanksgiving menu. This Pumpkin Cheesecake Pie solves that dilemma perfectly by melding two holiday favorites into one spectacular dessert.

You get the tangy creaminess of cheesecake mixed with warm autumn spices without the hassle of a water bath. It captures the cozy essence of the season in every single bite.

What Makes This Pumpkin Cheesecake Pie a Keeper for Years to Come

The texture is unbelievably smooth and velvety compared to a standard pumpkin pie. I find that the cream cheese adds a stability that makes slicing neat wedges effortless.

It requires significantly less time than a traditional full-sized cheesecake recipe. You do not need to worry about complex cooling methods or baking in a water bath.

The Biscoff cookie crust brings a deep caramelized flavor that graham crackers simply cannot match. It pairs beautifully with the cinnamon and ginger in the Pumpkin Cheesecake Pie filling.

If you enjoyed this creamy treat, you might also like my The Perfect Peach Custard Pie Recipe for a different take on custard fillings. For a lighter fruit dessert, I highly recommend trying Hearty Grandma’s Old Fashioned Baked Apples on a chilly evening.

Everything You Need for Perfect Pumpkin Cheesecake Pie

Here is the shopping list you will need to bake this treat:

• Biscoff cookies: Used for the crust to add a caramelized, spiced flavor profile.
• Unsalted butter: Melted to bind the cookie crumbs together for the base.
• Cream cheese: Use full-fat brick style softened to room temperature for the smoothest texture.
• Brown sugar: Adds sweetness and moisture with a hint of molasses flavor.
• Pumpkin puree: Ensure you buy 100% pure pumpkin and not the pre-spiced pie filling.
• Cornstarch: Helps stabilize the filling so it sets firmly without cracking.
• Heavy cream: Adds richness and ensures the filling remains creamy after baking.
• Spices: A blend of cinnamon, ginger, nutmeg, and cardamom creates the signature autumn taste.
• Eggs: Use large eggs at room temperature to bind the cheesecake layer.
• Lemon juice: A small amount brightens the heavy flavors and adds a slight tang.

My Method for Perfect Pumpkin Cheesecake Pie

Let’s get baking with these simple steps:

1. Preheat your oven to 350 degrees F and pulse the cookies into fine crumbs using a food processor.
2. Mix the crumbs with melted butter and press them firmly into the bottom and sides of a 9-inch pie dish, then bake for ten minutes.
3. Beat the cream cheese and brown sugar in a large bowl until smooth, about 3 minutes.
4. Add the pumpkin, cornstarch, heavy cream, vanilla, lemon juice, and spices, mixing until fully combined.
5. Lower the oven temperature to 325 degrees F and pour the filling into the warm crust.
6. Bake for 40 to 45 minutes until the center has a slight wobble but the edges are set.
7. Cool at room temperature for one hour before chilling in the refrigerator for at least two hours.

My Best Tips for Perfect Pumpkin Cheesecake Pie

Make sure your Pumpkin Cheesecake Pie ingredients are truly at room temperature before mixing. Cold cream cheese will result in a lumpy batter that ruins the silky texture.

Do not overmix the batter once you add the eggs at the very end. Incorporating too much air can cause the surface to crack as it bakes.

If the crust edges start browning too quickly, use a pie shield or aluminum foil strips. This keeps the Pumpkin Cheesecake Pie crust perfect while the center finishes cooking.

How I Like to Serve This Pumpkin Cheesecake Pie

I always top this Pumpkin Cheesecake Pie with a generous dollop of homemade whipped cream. A dusting of cinnamon or extra cookie crumbs adds a nice visual finish.

You can also drizzle salted caramel sauce over each slice for extra decadence. It tastes best when served chilled straight from the refrigerator.