Pumpkin Cheesecake Pie

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Grind the Biscoff cookies to fine crumbs in a food processor, or crush them in a bag. Stir in the melted butter until combined.
3. Press the crumbs firmly but not too hard into an ungreased 9-inch pie dish, up the sides and across the bottom to form a compact crust. Smooth the bottom and round the corner with a spoon.
4. Bake the crust for 10 minutes.
5. Beat the cream cheese and brown sugar on medium-high for about 3 minutes until smooth. Scrape down the bowl.
6. Add the pumpkin, cornstarch, heavy cream, vanilla, lemon juice and spices and beat until very smooth, scraping the bowl as needed.
7. On medium speed, add the eggs one at a time, beating until just blended. Stop after the second egg. If lumps remain, whisk by hand until they break up.
8. Reduce the oven to 325°F (163°C). Spread the filling into the warm crust.
9. Bake for 40-45 minutes, until the filling is almost fully set with a slight wobble in the very centre. Tent with foil if the top or edges brown too quickly.
10. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 2 hours and up to 2 days before serving.
11. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonGingerCreamBrown sugarHeavy creamCream cheesePumpkin