Pumpkin pie and cheesecake come together to make this incredibly delicious Pumpkin Cream Cheese Pie with a Biscoff Cookie crust. It’s the perfect holiday dessert and is seriously going to become a family favorite.

Raise your hand if you love cheesecake. And how about Biscoff cookies. . . is your hand still raised? I hope it is because Biscoff cookies are amazing and I am not sure we can be friends if you don’t love them (haha)! Isn’t the whole reason for flying Delta so you can enjoy Biscoff cookies during your flight (lol)?!

I have been so excited to share this Pumpkin Cream Cheese Pie with you. I’ve made it three times now, tweaking it each time to get it just right and we’re all completely in love.

This Cream Cheese Pie is one of my favorite desserts ever, and because I love pumpkin so much, I knew I needed to make a pumpkin version. I’m not regretting that decision one little bit.

Because this pumpkin cream cheese pie needs to chill for several hours and preferably overnight, it’s a great make-ahead dessert and who doesn’t love that? Makes Thanksgiving day or any holiday get together less stressful.

This pie is so good it doesn’t really even need any whipped cream, but go ahead and add a big dollop on top if you’d like to.

Can we just take a second and stare at that thick Biscoff cookie crust. It might be my favorite part of this pie. It really takes this cream cheese pie to the next level of deliciousness.

STORING LEFTOVER PUMPKIN CREAM CHEESE PIE

If you’re lucky enough to have any leftover pie, it will keep well, covered, in the refrigerator for up to about 5 days. I seriously doubt it will last that long, though!

I promise you this pumpkin cream cheese pie needs to be added to your Thanksgiving menu. You won’t regret it for one second and you will be the rock star at your Thanksgiving dinner.

Can I use graham cracker crumbs instead?

Graham cracker crumbs are absolutely acceptable for this cream cheese pie, but I promise you the Biscoff cookies add the best flavor and make this pie even more amazing. If you opt for a graham cracker crust then just follow the recipe for this cream cheese pie.

A few tips to help make this pie turn out perfectly. .

A 9-inch pie plate or tin is what I always use for this recipe, but if you only have a 10-inch then go ahead and use it. I just wouldn’t recommend using anything smaller than a 9-inch because the cream cheese filling won’t fit in it. Just a heads up that the cream cheese filling will fill a 9-inch pie plate right up to the rim.

Make sure your cream cheese is softened, but still slightly cold.

Don’t forget to measure out 1/2 cup of the cream cheese filling before adding the pumpkin puree and spices.

Pumpkin Cream Cheese Pie

Total Time: 1 hour 10 minutes
Yield: 8 servings 1x

Print Recipe

Description

The most delicious pumpkin cream cheese pie with Biscoff cookie crust! It’s a winner!

Ingredients

Units Scale

Biscoff Cookie Crust:

2 1/4 cups Biscoff Cookie crumbs
6 tablespoons butter, melted

Cream Cheese Filling:

12 oz cream cheese, softened but still slightly cold
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, slightly beaten (at room temperature)
1 1/4 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups pumpkin puree

Instructions

Biscoff Cookie Crust:

Preheat the oven to 350 degrees F.
In a medium bowl, combine the Biscoff Cookie crumbs and melted butter, mix until combined. Using the back of a measuring cup press crust into the bottom and up the sides of a lightly buttered 9-inch pie plate. Bake for 8 minutes.

Cream Cheese Filling:

While crust is baking make cream cheese filling by combining the cream cheese, granulated sugar and vanilla; mix on medium speed until smooth. Add eggs and mix until just incorporated. Measure out 1/2 cup of this mixture and set aside.
To the remaining cream cheese filling, add the cinnamon, nutmeg and pumpkin puree. Mix until combined. Pour the pumpkin cheesecake filling into the crust.
Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture. Use a toothpick or skewer to swirl the cream cheese mixture using an S motion. Don’t over swirl it.
Bake until set, 45 to 50 minutes (should almost be set, the very center will still “jiggle” slightly). Turn oven off and crack oven door open. Let pie sit in the oven for 5 minutes then remove and place on a cooling rack.
Cool to room temperature, then refrigerate until cold, at least 4 hours, but overnight is better.
Serve cold with whipped cream if desired. Store in refrigerator.

Prep Time: 20 mins
Cook Time: 50

Recipe source: 5 Boys Baker

Pumpkin Cream Cheese Pie