Pumpkin Cheesecake Pie Recipe

Name: Pumpkin Cheesecake Pie Recipe
Total time: 70 min
Ingredients: 32 Biscoff cookies (8.8 ounces/250g); 5 Tablespoons (71g) unsalted butter, melted; 16 ounces (452g) full-fat brick cream cheese,softened to room temperature; 3/4 cup (150g) packed light or dark brown sugar; 3/4 cup (170g) pumpkin puree (canned is best); 1 Tablespoon (8g) cornstarch; 2 Tablespoons (30ml) heavy cream, at room temperature; 1 teaspoon pure vanilla extract; 1/2 teaspoon lemon juice (do not omit); 1 teaspoon ground cinnamon; 1/2teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; small pinch freshly ground black pepper (optional); 2 large eggs, at room temperature; optional, for garnish: whipped cream and sprinkle of pumpkin pie spice

foryoueats.com

This pumpkin cheesecake pie is a delectable fall dessert featuring a buttery Biscoff cookie crust and a creamy, spiced… Ready in 1 hr 10 min, serves 9.

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