This Pumpkin Cheesecake Swirl Pie combines two favorites into one tasty dessert! The creamy pumpkin filling hugs a rich cheesecake layer, all sitting in a buttery crust.
Every slice has the perfect mix of flavors—spicy, sweet, and oh-so-smooth. I can’t resist grabbing a piece with whipped cream on top! It’s like a hug on a plate. 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your crust. If you don’t have graham crackers, you can use crushed Oreos or vanilla wafers for a different flavor. I personally love the slight sweetness of graham crackers, but experimenting is always fun!
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade puree from fresh pumpkins. Just be sure to cook and puree them until smooth. It adds a lovely, fresh flavor to the pie.
Cream Cheese: This gives the cheesecake filling its rich texture. If you’re looking for a lighter option, use low-fat cream cheese. Alternatively, mascarpone cheese provides a delightful twist, but it might make the filling a bit sweeter, so adjust sugar as needed.
Spices: The recipe calls for cinnamon, ginger, and nutmeg, which are classic for pumpkin dishes. If you’re missing any, try using pumpkin pie spice as a substitute for an all-in-one option!
How Can I Get the Best Swirl in My Pie?
Create that pretty swirl by carefully layering your fillings. Here’s how:
- First, pour the pumpkin filling into the baked crust evenly.
- Next, drop spoonfuls of the cream cheese filling over the pumpkin layer. Aim for a nice spread without mixing too much.
- Use a butter knife or skewer to gently swirl the cream cheese into the pumpkin filling. Draw slow, gentle lines to form a marbled pattern without mixing them completely.
This technique creates a beautiful swirl and keeps the distinct layers of flavor! Remember to practice a little—it’s all about having fun in the kitchen!
How to Make Pumpkin Cheesecake Swirl Pie
Ingredients You’ll Need:
For the Crust:
- 1 ¾ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¼ teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Serving (Optional):
- Whipped cream
How Much Time Will You Need?
This delightful Pumpkin Cheesecake Swirl Pie will take about 15 minutes to prepare, plus around 50-60 minutes for baking, and finally, at least 4 hours to chill in the fridge. Total time: about 5 hours and 15 minutes, including cooling time. It’s perfect for making ahead of your holiday meals!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Drizzle in the melted butter and stir until the mixture looks like wet sand.
Next, press this mixture firmly into the bottom and a little up the sides of a 9-inch pie pan. Bake in the oven for 8-10 minutes until it’s set and smells delicious. Once done, take it out and let it cool a bit.
2. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, eggs, and salt until everything is nice and smooth. Set this mixture aside for later.
3. Make the Cheesecake Filling:
Take another bowl and beat the softened cream cheese until it’s creamy and smooth. Add in granulated sugar, one egg, and vanilla extract, mixing until everything is well combined. You want it to be smooth, so give it a good whisk!
4. Assemble the Pie:
Pour the pumpkin filling into your baked pie crust. Then, drop spoonfuls of the cheesecake filling over the pumpkin layer. This part is fun—make sure to add little dollops all over!
5. Create the Swirl:
Now comes the best part! Using a butter knife or a skewer, gently swirl the cheesecake filling into the pumpkin filling. This will create a beautiful marbled effect, which makes the pie look fancy!
6. Bake the Pie:
Place your pie on the center rack of the oven and bake for 50-60 minutes. You’ll know it’s done when the edges are set and a knife inserted near the center comes out mostly clean, with just a few moist crumbs sticking to it.
7. Cool and Chill:
Once baked, carefully remove the pie from the oven and allow it to cool to room temperature. After that, pop it in the fridge to chill for at least 4 hours or even overnight to let all those flavors meld together.
8. Serve and Enjoy:
When you’re ready to enjoy your pumpkin cheesecake swirl pie, slice it up and add some whipped cream on top if you like. Each bite is a delicious mix of creamy pumpkin and cheesecake flavors—perfect for any fall gathering or holiday celebration!
Happy baking, and enjoy your delightful creation!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! Homemade pumpkin puree can add a fresh flavor to your pie. Just be sure to roast and blend the pumpkin until smooth before using. Drain any excess moisture to avoid a watery filling!
How Do I Store Leftovers?
Store any leftover pumpkin cheesecake swirl pie in an airtight container in the refrigerator for up to 3-4 days. To prevent the crust from getting soggy, cover the pie loosely with plastic wrap or foil.
Can I Make This Pie Ahead of Time?
Yes! This pie can be made a day in advance. Just follow the instructions and let it chill in the fridge overnight for the best flavor and texture. Perfect for stress-free holiday baking!
What’s the Best Way to Serve It?
For a delightful touch, serve slices of the pie with a dollop of whipped cream or a sprinkle of cinnamon on top. It pairs wonderfully with coffee or spiced tea for a cozy treat!