This Pumpkin Cheesecake Swirl Pie combines creamy cheesecake with a spicy pumpkin filling, all nestled in a flaky pie crust. It’s perfect for fall gatherings and tastes like a hug in dessert form!
I love how easy this pie is to whip up. Just swirl the pumpkin and cheesecake together and bake! You’ll impress everyone, and maybe even save a slice for yourself… if you’re quick! 😄
Key Ingredients & Substitutions
Pumpkin Purée: Canned pumpkin purée is easy and convenient. If you have fresh pumpkin, you can roast it, scoop out the flesh, and mash it for a fresher flavor!
Cream Cheese: This adds a smooth texture to the cheesecake layer. If you’re looking for a lighter option, low-fat cream cheese works well too. You could even use mascarpone for a different taste.
Sugar: Granulated sugar is the go-to, but feel free to use brown sugar for more depth in flavor, or coconut sugar for a healthier alternative. Just keep in mind, it might alter the pie’s color slightly.
Spices: Pumpkin pie spice is classic for flavor. You can make your own mix using ground ginger, cloves, and nutmeg if you want a unique blend! Adjust the amounts to suit your taste.
How Do You Achieve the Perfect Swirl in Your Pie?
The swirling action is crucial for that beautiful marbled look. To do this, drop spoonfuls of the cream cheese mixture on top of the pumpkin filling. Then, use a knife or skewer to gently swirl them together. Don’t overdo it; just a light hand creates lovely patterns without blending them completely. Practice makes perfect!
- Apply a gentle touch when swirling so you maintain distinct layers.
- Start from the center and move outward for an even design.
Let the pie cool completely before refrigerating. This will help the flavors meld together and make slicing easier!
How to Make Pumpkin Cheesecake Swirl Pie
Ingredients You’ll Need:
For The Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar, divided
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 large eggs, divided
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
How Much Time Will You Need?
This delicious Pumpkin Cheesecake Swirl Pie takes about 20 minutes to prep and 50-60 minutes to bake. Be sure to let it cool and chill for at least 4 hours (or overnight is even better!) before serving, so the flavors meld together perfectly.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures a nice, even bake for your pie.
2. Prepare the Pie Crust:
Place your unbaked pie crust into a 9-inch pie dish. If you’re using store-bought crust, just fit it in. If it’s homemade, crimp the edges as desired for a pretty finish.
3. Make the Pumpkin Layer:
In a medium bowl, mix together the pumpkin puree, 1/2 cup of sugar, pumpkin pie spice, ground cinnamon, and 1 beaten egg. Stir everything until it’s well combined and smooth. Set this mixture aside for later.
4. Make the Cheesecake Layer:
In another bowl, using a hand mixer, beat the softened cream cheese until it’s creamy and smooth. Gradually add the remaining 1/2 cup of sugar and beat again until well blended. Then, add the sour cream, vanilla extract, heavy cream, and the other egg. Beat until everything is smooth and fluffy. This should take just a few minutes.
5. Layer the Mixtures:
Pour the pumpkin mixture into your pie crust. Then, drop spoonfuls of the cheesecake mixture on top of the pumpkin layer. Be generous but make sure to leave some cheesecake batter for swirling!
6. Swirl It Together:
Using a knife or a skewer, gently swirl the cream cheese mixture into the pumpkin to create a beautiful marbled effect. Don’t blend them completely; we want to see that pretty swirl!
7. Bake the Pie:
Place the pie in the preheated oven and bake for 50 to 60 minutes. The center should be set, and when you insert a toothpick, it should come out clean. Keep an eye on it as baking times can vary.
8. Cool and Chill:
Once baked, let the pie cool completely on a wire rack. After it’s cooled, cover it and refrigerate for at least 4 hours (or better yet, overnight). This allows the flavors to meld and makes it easier to slice.
9. Serve and Enjoy:
Finally, slice up your Pumpkin Cheesecake Swirl Pie and enjoy the delightful flavors! It’s perfect for sharing with friends and family during the fall season.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, just roast it, scoop out the flesh, and mash it until smooth. This will give your pie a fresher flavor. Just make sure to use the same amount as the canned puree.
What Should I Do If My Cream Cheese Is Too Cold?
If your cream cheese is too cold and difficult to blend smoothly, try cutting it into smaller chunks and letting it sit at room temperature for about 15 minutes. You can also microwave it for about 10 seconds, checking to ensure it doesn’t melt!
How Can I Store Leftovers?
Leftover pie can be stored in the refrigerator for up to 5 days. Just cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. If you want to freeze it, slice it first and wrap individual slices in plastic wrap, then foil, for up to 2 months.
Can I Make This Pie Vegan?
Yes, you can! Use a vegan pie crust, replace the cream cheese with a dairy-free alternative, such as cashew cream or a store-bought vegan cream cheese, and substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg). Adjust the sugar as needed for sweetness!