Pumpkin Cheesecake Pie

If youve ever tried my easy cheesecake pie you know what to expect with this pumpkin cheesecake pie variation. This tastes just like regular pumpkin cheesecake but takes a fraction of the time and theres no water bath needed! The smooth creamy spiced filling pairs perfectly with a sweet Biscoff crumb crust and fresh whipped cream.
Ingredients
Biscoff Crust
32 Biscoff cookies 8 8 ounces250g
5 Tablespoons 71g unsalted butter melted
Filling
16 ounces 452g fullfat brick cream cheese softened to room temperature

34 cup 150g packed light or dark brown sugar
34 cup 170g pumpkin puree canned is best
1 Tablespoon 8g cornstarch
2 Tablespoons 30ml heavy cream at room temperature
1 teaspoon pure vanilla extract
12 teaspoon lemon juice do not omit
1 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon ground nutmeg
14 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
Instructions
Preheat oven to 350F 177C.
Make the crust Use a food processor or blender to grind the Biscoff cookies into fine crumbs. You can also place them in a ziptop bag and crush them into fine crumbs using a rolling pin and some arm muscle. In a medium bowl stir the Biscoff crumbs and melted butter together until combined. The mixture will be thick coarse and sandy. Try to smashbreak up any large chunks. Pour the mixture into an ungreased 9inch pie dish. With medium pressure using your hand pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumbycrumbly. Tips You can use a small flatbottomed measuring cup to help press down the bottom crust and smooth out the surface but do not pack down too hard. And run