This Pumpkin Cheesecake Swirl Pie is a perfect fall treat! It combines creamy cheesecake with a spiced pumpkin layer, all nestled in a flaky crust. Yum!
If you’re like me, you can’t resist the pumpkin flavors that make this pie so cozy. Perfect for sharing at gatherings—or sneaking a slice when nobody’s watching! 😉
I love that it’s super easy to make. Just swirl the pumpkin and cheesecake together, bake, and enjoy! It’s a festive dessert that always impresses my friends.
Key Ingredients & Substitutions
Pie Crust: I often use a store-bought pie crust for convenience, but homemade can be more delicious! You can substitute with graham cracker crust for a different flavor.
Cream Cheese: Regular cream cheese is best for smoothness. If you need a dairy-free option, look for a cream cheese alternative. I’ve tried cashew-based cream cheese, and it works well!
Pumpkin Puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. If you don’t have pumpkin, sweet potato puree can be a tasty alternative.
Spices: Ground spices add warmth. If you want a shortcut, use pumpkin pie spice—about 2 teaspoons can replace the individual spices!
How Can I Ensure My Pumpkin Cheesecake Swirl Pie Doesn’t Crack?
Cracking happens when the filling bakes too quickly. Here are a few tips to keep it smooth:
- Mix your ingredients gently to incorporate air but not too much to avoid a fluffy texture.
- Use room temperature ingredients to ensure everything blends smoothly.
- Don’t overbake! Check for doneness a few minutes before the suggested baking time.
- Let the pie cool slowly at room temperature before chilling in the fridge. This helps avoid rapid temperature changes that can cause cracks.
How to Make Pumpkin Cheesecake Swirl Pie
Ingredients You’ll Need:
For the Crust:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
For the Cream Cheese Mixture:
- 1 (8 oz) package cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg, divided
- 1/2 tsp vanilla extract
For the Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream or evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
How Much Time Will You Need?
This delicious Pumpkin Cheesecake Swirl Pie will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, it’s best to let the pie cool completely and then chill it in the fridge for at least 4 hours (or overnight) before serving. In total, you’re looking at around 6 hours including cooling time!
Step-by-Step Instructions:
1. Prepare Your Oven and Crust:
Start by preheating your oven to 350°F (175°C). While the oven is heating, fit your pie crust into a 9-inch pie pan. You can crimp the edges if you like that decorative touch. Set the crust aside while you make the filling.
2. Make the Cream Cheese Mixture:
In a medium bowl, take your softened cream cheese and 1/2 cup of granulated sugar. Beat them together until smooth and creamy—this will be the rich layer of your pie! Once combined, add half of one egg and the vanilla extract. Mix until everything is well incorporated. Set this aside for now.
3. Mix the Pumpkin Filling:
In another bowl, combine the pumpkin puree, the remaining 1/4 cup of sugar, the other half of the egg (that you lightly beaten), heavy cream (or evaporated milk), cinnamon, ginger, nutmeg, cloves, and salt. Mix everything together until smooth and enchanting—this is where that classic pumpkin flavor comes from!
4. Combine the Layers:
Pour the pumpkin mixture right into your prepared pie crust, spreading it out evenly. Then, drop spoonfuls of the cream cheese mixture over the pumpkin layer. Don’t worry about making it perfect; we’ll swirl it in the next step!
5. Swirl It Up:
Grab a knife or a skewer and gently swirl the cream cheese mixture through the pumpkin mixture. This creates the beautiful marbled effect that makes your pie so inviting.
6. Bake the Pie:
Place your pie in the preheated oven and let it bake for about 50-60 minutes. It’s done when the center is set, and a toothpick inserted near the center comes out clean. Some cream cheese spots may seem a bit soft but will firm up as it cools.
7. Cool and Chill:
Once baked, remove your pie from the oven and let it cool completely on a wire rack. After it’s cooled, cover it and place it in the refrigerator for at least 4 hours, or preferably overnight—this lets all those flavors meld together beautifully.
8. Serve and Enjoy:
When you’re ready to serve, slice your pie and enjoy it chilled or at room temperature. It’s the perfect sweet treat to impress family and friends at any gathering!
There you have it—a creamy, spiced pumpkin pie swirled with cheesecake that’s sure to be a hit. Enjoy every delicious bite!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust can save time and still tastes great. Just make sure to follow the package instructions for baking if they differ from the recipe.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you’re using fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 1 cup of pureed fresh pumpkin, and try to choose sugar pumpkins for the best flavor!
How Do I Store Leftovers?
Store any leftover pie in the refrigerator, covered, for up to 3 days. It’s best served cold straight from the fridge, but you can let it sit out for a few minutes to take the chill off before serving.
Can I Freeze This Pie?
Yes, you can freeze the pie! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before serving for the best taste and texture.
