Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

• 1 package Biscoff cookies, crushed
• 1/2 cup melted unsalted butter

Cheesecake ingredients:

• 12 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs

Pumpkin Custard ingredients:

• 1 (15 ounce) can pumpkin
• 3/4 cup sugar
• 1 cup Braums egg nog
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1 teaspoon pumpkin pie spice
• 3 eggs

1. In a medium sized bowl stir together the crushed cookies with the melted butter.
2. Press the cookie mixture into the bottom of an 8-inch pie pan.
3. Beat together the cream cheese and sugar in a large bowl using an electric mixer.
4. Continue beating until smooth.
5. Add in the eggs and the vanilla and beat to combine.
6. Pour the cheesecake mixture into the bottom of the pie pan and spread evenly.
7. Whisk together the pumpkin puree, sugar, egg nog, vanilla, cinnamon, pumpkin pie spice and eggs till all ingredients are incorporated.
8. Carefully pour the pumpkin mixture on top of the cream cheese.
9. Bake for 15 minutes at 425 degrees and then reduce heat to 350 degrees for 30-40 minutes or until pie does not jiggle.
10. Remove from oven and cool completely on the counter.
11. Once cool place the pie in the refrigerator for 8 hours.
12. Serve with whipped cream.