This Pumpkin Cheesecake Swirl Pie is the perfect blend of creamy cheesecake and spiced pumpkin goodness. The beautiful swirls make it extra special and fun to serve!
Whenever fall hits, this pie becomes my go-to dessert. It’s like a cozy hug on a plate! Don’t forget the whipped cream on top—it takes it to the next level!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the delicious crust of the pie. If you’re gluten-free, you can use gluten-free graham crackers or even crushed nuts for a different flavor.
Pumpkin Puree: Make sure to grab plain pumpkin puree, not the spiced pie filling. If fresh pumpkin is available, you can roast and puree it yourself. Squash like butternut can also work!
Spices: The spices give the pie its warm flavor. If you’re missing some, feel free to substitute with pumpkin pie spice as a convenient option.
Cream Cheese: Full-fat cream cheese gives the best texture. For lighter options, use reduced-fat cream cheese, but the texture might be a little different. Vegan cream cheese can also be a great substitute for dairy-free needs.
How Do I Get the Perfect Swirl in My Pie?
The swirling step creates those beautiful, marbled patterns. Here’s how to get it just right:
- After pouring in the pumpkin mixture, the cheesecake layer should be dolloped on top in random spoonfuls.
- Use a skewer or a knife to gently swirl the cheesecake into the pumpkin. Don’t over-swirl; the key is to create stunning swirls without blending them completely.
- Be gentle to maintain distinct layers for a beautiful end result!
Pumpkin Cheesecake Swirl Pie
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Cheesecake Swirl Pie takes about 15 minutes of prep time and 50 to 60 minutes of baking time. It’s best to let it chill in the fridge for at least 4 hours (or overnight) before serving, bringing the total time to around 5 hours, including chilling. But the wait is so worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Crust:
Start by preheating your oven to 350°F (175°C). Next, take a medium bowl and mix together the graham cracker crumbs, ¼ cup of sugar, and the melted butter. Stir it well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Set your crust aside for now.
2. Make the Pumpkin Filling:
In a large mixing bowl, combine the pumpkin puree, ¾ cup of sugar, cinnamon, ginger, nutmeg, cloves, eggs, and vanilla extract. Whisk everything together until it’s smooth and well mixed. This will be the delicious pumpkin layer!
3. Prepare the Cheesecake Swirl:
In another bowl, beat the softened cream cheese with ¼ cup of sugar, 1 egg, and another teaspoon of vanilla extract until it’s creamy and smooth. This will create the lovely cheesecake swirl layer for your pie!
4. Assemble the Pie:
Pour the pumpkin mixture into the prepared crust, smoothing it out with a spatula. Then, drop spoonfuls of the cheesecake mixture evenly over the pumpkin layer. Don’t worry about being too perfect—it adds to the charm!
5. Create the Swirl:
Using a knife or a skewer, gently swirl the cheesecake mixture into the pumpkin filling to create a marbled effect. Just a few gentle strokes will do the trick; you want to see both layers clearly!
6. Bake the Pie:
Place the pie in the preheated oven and bake for 50 to 60 minutes. The filling should be mostly set but still slightly jiggly in the center when you remove it from the oven.
7. Cool and Chill:
Let the pie cool to room temperature, and then refrigerate it for at least 4 hours, or ideally overnight. This step allows all the flavors to meld beautifully!
8. Serve and Enjoy:
When you’re ready to serve, slice the pie, and optionally top each piece with whipped cream for a delicious finishing touch. Enjoy!
Now you have a creamy and spiced Pumpkin Cheesecake Swirl Pie that’s sure to impress!
Can I Use Store-Bought Pie Crust Instead of Making My Own?
Absolutely! If you’re short on time, a store-bought graham cracker or regular pie crust can save you some prep work. Just follow the package instructions for pre-baking if needed.
Can I Freeze Leftover Pie?
Yes, you can freeze leftover slices of Pumpkin Cheesecake Swirl Pie. Wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. They’ll stay good for up to 3 months. Thaw in the refrigerator overnight before serving.
What’s the Best Way to Soften Cream Cheese Quickly?
If you’re short on time, you can cut the cream cheese into small cubes and let them sit at room temperature for about 15-20 minutes. Alternatively, you can microwave it in 10-15 second increments until softened, but be sure not to melt it!
How Can I Adjust the Sweetness of the Filling?
If you prefer a less sweet pie, feel free to reduce the sugar in the pumpkin and cheesecake mixtures by a few tablespoons based on your taste. Just keep in mind that sugar does help balance out the spices as well!