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Pumpkin Cream Cheese Pie

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


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


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


Biscoff Cookie Crust:

  1. Preheat the oven to 350 degrees F.
  2. 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:

  1. 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.
  2. To the remaining cream cheese filling, add the cinnamon, nutmeg and pumpkin puree. Mix until combined. Pour the pumpkin cheesecake filling into the crust.
  3. 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.
  4. 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. 
  5. Cool to room temperature, then refrigerate until cold, at least 4 hours, but overnight is better.
  6. Serve cold with whipped cream if desired. Store in refrigerator.
  • Prep Time: 20 mins
  • Cook Time: 50