This cozy Pumpkin Cheesecake Swirl Pie mixes creamy cheesecake with tasty pumpkin and warm spices. It has a soft crust that hugs all those delicious flavors together!
Whenever I make this pie, I can’t resist licking the spoon. It’s like a hug from autumn! 🎃 Perfect for sharing with family or sneaking a slice just for yourself!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient for this recipe. If you’d like to use fresh pumpkin, roast and puree it for a fresher taste. Just make sure to drain any excess moisture!
Cream Cheese: This adds creaminess to the cheesecake layer. If you’re dairy-free, try a dairy-free cream cheese alternative to achieve a similar texture. I’ve used almond cream cheese before and loved it!
Pie Crust: A store-bought crust saves time, but a homemade crust can add a nice personalized touch. If you’re gluten-free, look for gluten-free pie crust options at the store or use a mix of nuts and dates for a crust.
Pumpkin Pie Spice: While it’s a great shortcut, you can easily mix your own with cinnamon, nutmeg, and ginger. I love adding a little extra nutmeg for an added warmth!
How Do I Get the Right Swirling Effect?
The swirling technique is crucial to making your pie look gorgeous. Start by spreading the pumpkin layer evenly in the crust. When you add the cream cheese mixture on top, don’t try to cover it all completely. Instead, spoon it in dollops across the surface.
- Use a butter knife or skewer to gently swirl the cheese into the pumpkin. Don’t overdo it—just a few gentle strokes will create that beautiful marbled effect.
- The key is to maintain some separation between the layers; you want to see both the pumpkin and cheesecake in each slice!
Also, let the pie cool completely before chilling. This helps it set without cracking! Patience pays off for a smooth, lovely pie!
How to Make Pumpkin Cheesecake Swirl Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 8 oz (225g) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 1/4 tsp salt
- 1/2 cup sour cream or heavy cream
How Much Time Will You Need?
The total time for making this Pumpkin Cheesecake Swirl Pie is about 1 hour of prep and baking time, plus at least 4 hours of chilling time in the fridge. This means you can easily make it ahead of time and let all those delicious flavors come together while you go about your day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 350°F (175°C). This way, it’s ready for your pie once it’s assembled!
2. Prepare the Cream Cheese Mixture:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth. The cream cheese should be at room temperature to mix easily. Add in 1/2 cup of the sugar and one egg, blending until everything is creamy and well combined.
3. Make the Pumpkin Mixture:
In another bowl, combine the pumpkin puree, the remaining 1/4 cup of sugar, the second egg, vanilla extract, pumpkin pie spice, and salt. Mix until everything is smooth and well blended. This mixture will provide that lovely autumn flavor!
4. Assemble the Pie:
Pour the pumpkin mixture into the prepared pie crust, spreading it out evenly. Next, spoon dollops of the cream cheese mixture on top of the pumpkin mixture in various spots.
5. Create the Swirl:
Using a butter knife or skewer, gently swirl the cream cheese mixture into the pumpkin layer. Be careful not to mix them too much; you want a beautiful marbled effect!
6. Bake the Pie:
Place the pie in your preheated oven and bake for about 50-60 minutes. You’ll know it’s done when the filling is set and the edges look slightly golden.
7. Cool and Chill:
Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. After it’s cooled, pop it into the refrigerator to chill for at least 4 hours, or overnight if you can wait. Chilling helps everything set up nicely!
8. Serve and Enjoy:
When you’re ready to serve, you can garnish the pie with a light dusting of cinnamon or some whipped cream for that extra touch. Enjoy every slice of this fall-inspired dessert, bursting with creamy pumpkin and cheesecake goodness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Make sure to drain any excess moisture for the best texture in your pie!
How Can I Make This Recipe Gluten-Free?
You can easily make this pie gluten-free by using a gluten-free pie crust, which you can find at most grocery stores. Alternatively, you can make a crust using crushed nuts and dates for a delicious twist!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To enjoy the best texture, let it sit at room temperature for a few minutes before serving!
Can I Freeze Pumpkin Cheesecake Swirl Pie?
Yes, you can freeze the pie! Just make sure it’s well wrapped in plastic wrap and then placed in a freezer-safe container. It can be stored for up to 2 months. Thaw in the fridge overnight before serving!
