This Pumpkin Cheesecake Swirl Pie is the perfect mix of creamy and cozy flavors! With a smooth cheesecake layer and a sweet pumpkin swirl, it’s like fall on your plate.
Making this pie is a breeze, and the scents fill your kitchen with warmth. I love serving it with a dollop of whipped cream—because who can say no to that? 🥧🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust. If you’re out of graham crackers, you can use crushed digestive biscuits, vanilla wafers, or even Oreo crumbs for a chocolatey twist!
Cream Cheese: It creates the cheesecake layer’s creamy texture. If you’re looking for a lighter option, consider Neufchâtel cheese, which has less fat but similar flavor.
Pumpkin Puree: Canned pumpkin puree makes it quick and easy. You can also roast a fresh pumpkin and puree it if you want to go that route. Just ensure it’s smooth and well-cooked.
Spices: The classic spices bring warmth to the flavor. If you don’t have all the individual spices, pumpkin spice mix works well as a substitute. Just use about 1 ½ teaspoons.
Heavy Cream: For a lighter option, use half-and-half or whole milk, but it may alter the pie’s creaminess. If dairy-free is what you need, coconut cream is a great alternative!
How Can I Make Sure the Cream Cheese is Smooth?
Getting that cream cheese just right is essential for a smooth filling. Here are a few tips:
- Let the cream cheese sit at room temperature for at least 30 minutes before you start mixing. Cold cream cheese can be lumpy!
- Use a hand mixer or stand mixer to beat it until creamy—around 2 minutes. Scraping the sides of the bowl can help incorporate everything evenly.
- Mix on low speed when adding additional ingredients to avoid the cream cheese splattering!
What’s the Best Way to Swirl the Mixtures Together?
Swirling creates that beautiful marbled effect. Here’s how to do it effectively:
- After pouring the first layer of pumpkin cheesecake filling, add spoonfuls of the remaining cream cheese mixture unevenly on top.
- Using a knife or skewer, gently draw lines through the mixtures in a figure-eight motion. Don’t overdo it; a few swirls will do.
- This technique helps you achieve a lovely pattern while still keeping distinguishable layers.
Enjoy your baking! 🥧🍂
How to Make Pumpkin Cheesecake Swirl Pie
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs
For the Topping:
- ¾ cup heavy cream
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 45 minutes of baking time. After baking, it’s best to let the pie chill in the fridge for at least 4 hours or overnight, which allows the flavors to meld beautifully. Overall, you’ll spend some time getting the pie ready, but the wait will be worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, ⅓ cup sugar, and melted butter together until the crumbs are fully coated. Next, firmly press this mixture into the bottom and up the sides of a 9-inch pie pan to form a nice crust. Once done, bake the crust for about 8 minutes, then take it out and set it aside to cool slightly.
2. Make the Cheesecake Filling
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, ½ cup sugar, vanilla extract, cinnamon, ginger, and nutmeg, mixing everything thoroughly until combined. Then, crack in the eggs one at a time, beating well after each addition to ensure everything is smooth.
3. Whip the Cream and Combine
In a separate bowl, whip the heavy cream until it holds soft peaks. This will make your filling light and fluffy. Gently fold the whipped cream into the pumpkin cream cheese mixture until it’s all blended together smoothly.
4. Assemble the Pie
Pour half of the cheesecake filling into your prepared crust. Then, add dollops of the remaining filling on top. Using a knife or skewer, gently swirl the two mixtures together to create that beautiful marbled effect on top.
5. Bake and Chill
Now, bake your pie in the preheated oven for about 40-45 minutes. You’ll know it’s done when the filling is set but still has a slight jiggle in the center. Once it’s out of the oven, let it cool to room temperature before refrigerating it for at least 4 hours (or overnight for best taste).
6. Serve and Enjoy
Once chilled, slice your delicious Pumpkin Cheesecake Swirl Pie and serve it up! You can add a dollop of whipped cream on top for an extra special treat. Enjoy every creamy, spiced bite!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! Just make sure your homemade pumpkin puree is smooth and well-cooked. You’ll want to drain any excess moisture to achieve the right consistency for your filling.
How Can I Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 4 days. Make sure to cover it well to prevent it from absorbing other odors in the fridge.
Can I Freeze This Pie?
Yes, this pie can be frozen! Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It will last for about 2-3 months. Thaw it in the refrigerator overnight before serving.
What Should I Serve with Pumpkin Cheesecake Swirl Pie?
This pie is delightful on its own, but you can elevate it with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce for extra sweetness!