Swirled Pumpkin Cheesecake Pie Recipe
If you love both pumpkin pie and cheesecake, this pie brings them together in one creamy, delicious dessert. Cheesecake pies are less fussy than traditional cheesecakes since they don’t require a water bath or a springform pan, yet they deliver the same rich, smooth texture. This version swirls pumpkin and vanilla cheesecake into a single pie for a beautiful, flavorful twist on the classic Thanksgiving pumpkin pie.
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What is a Swirled Pumpkin Cheesecake Pie?
A cheesecake pie is simply a cheesecake baked in a pie crust instead of a springform pan. It keeps the same rich, creamy filling but is much easier to prepare and serve. Most cheesecake pies use a crumb crust, such as graham cracker or cookie crust, which adds a buttery crunch that complements the smooth filling.
This swirled pumpkin cheesecake pie blends classic vanilla cheesecake with warmly spiced pumpkin cheesecake for a creamy, marbled effect. The result is a beautiful fall dessert that combines the best flavors of pumpkin pie and cheesecake in one slice.
A Brief History of Pumpkin Cheesecake Pie
Cheesecake is one of the world’s oldest desserts, dating back to Ancient Greece before being adapted by the Romans and refined over the centuries. Pumpkin cheesecake, on the other hand, is a much more modern creation. It became especially popular in the 1970s and has remained a fall favorite ever since. Interest in pumpkin cheesecake recipes peaked in 2011 according to Google Trends, and it continues to be one of the most searched-for seasonal desserts every Autumn.
What is a Cheesecake?
Cheesecake is a rich, smooth, custard-like dessert made from a base of cream cheese, sugar, eggs, and flavorings, sometimes with a bit of sour cream for extra tang. It’s traditionally baked in a crust, most often a graham cracker crust, though Oreo or cookie crumb crusts are also popular.
Unlike a no-bake cheesecake, like this no-bake peanut butter pie recipe, a classic cheesecake is a baked dessert. A classic cheesecake often only has crust on the bottom, and is baked in a springform pan in a water bath to ensure that it bakes evenly throughout.
Cheesecake pies take that same creamy filling and make the process simpler. The crust extends up the sides of the pie dish, and the cheesecake bakes directly in the pan with no water bath required, making it a more approachable option for home bakers without sacrificing flavor or texture.
Ingredients in Cheesecake: Cream Cheese vs Sour Cream
The heart of any cheesecake is cream cheese, which gives the filling its signature richness and smooth texture. Many recipes also include sour cream to add moisture and a subtle tang that balances the sweetness. Traditional baked cheesecakes rely on eggs to create structure and a light, custard-like texture, while no-bake versions use whipped cream to provide lift instead of baking. Together, cream cheese and sour cream create a filling that’s creamy, balanced, and irresistibly smooth.
What is Cream Cheese?
Cream cheese is an American fresh cheese related to fromage blanc, boursin, and mascarpone. Unlike aged cheeses, it’s made by coagulating milk and cream with acid, which gives it a smooth texture and distinctive tang. The cheese was originally developed in New York in the late 1800s as an attempt to create an extra-creamy, unripened Neufchâtel-style cheese. While the cheese would later go on to be called “Philadelphia Cream Cheese” it was never actually made in Philadelphia.
Today’s Philadelphia cream cheese remains a reliable choice for baking. If you want a product as close to the original cream cheese as possible, you should try Gina Marie Cream Cheese by the Sierra Nevada Cheese Company based out of Northern California.
For anyone interested in the full story, The Cheese Professor offers an excellent breakdown of cream cheese history and recommended brands.
What is Sour Cream?
Sour cream is pasteurized cream that’s been cultured with lactic acid–producing bacteria, giving it its signature tangy flavor and thick, creamy texture. In the UK, it’s often called “soured cream.”
Sour cream is very similar to crème fraîche, differing mainly in fat content and consistency. Crème fraîche has slightly more fat and a looser texture. The two are nearly interchangeable in baking, and either works perfectly in this cheesecake pie recipe.
Why Should You Use Sour Cream in Cheesecake?
Adding sour cream to a cheesecake base enhances its flavor with a gentle tang that balances the richness of the cream cheese. It gives the filling more depth and helps prevent it from tasting overly sweet. Some recipes that rely only on cream cheese add a touch of lemon juice for the same effect.
Sour cream also has a slightly thinner texture and higher moisture content than cream cheese, which helps create a smoother, creamier, and richer final cheesecake.
Best Cream Cheese Substitutes for Cheesecake:
If American cream cheese isn’t available where you live, there are several excellent alternatives that work well in cheesecake recipes.
- Mascarpone: Mascarpone has a higher fat content and a naturally sweeter flavor than cream cheese, but it makes a rich, smooth cheesecake. When using mascarpone, include sour cream (or a substitute) to add tang and balance the sweetness.
- Ricotta: Ricotta is another great option, especially for baked cheesecakes. It creates a lighter, fluffier texture and a subtly sweet flavor. To keep the balance right, add a bit of sour cream or a similar substitute for extra creaminess and acidity.
Best Sour Cream Substitutes for Cheesecake
If you don’t have sour cream on hand, several similar dairy products can be used in its place without affecting the texture or flavor of your cheesecake.
- Crème Fraîche: Crème fraîche is nearly identical to sour cream and can be swapped one-for-one in cheesecake recipes. It has a slightly higher fat content, giving the final filling a rich, silky texture.
- Mexican Crema: Crema is a popular ingredient in Mexican cooking that closely resembles sour cream. It’s a little thinner but works well as a substitute in baked or no-bake cheesecakes.
- Greek Yogurt: Greek yogurt is thicker and higher in protein than sour cream. It adds more tang, making it an excellent option for a balanced, flavorful cheesecake.
Step-by-Step Swirled Pumpkin Cheesecake Recipe
Crust:
Cheesecake pies tend to be best in a graham cracker crust or another crumb crust. This pumpkin cheesecake pie is also delicious in an Oreo crust or gingersnap crust.
Swirled Pumpkin Cheesecake:
Ingredients
- 1lb Cream Cheese, room temperature (454g)
- 2½ oz Sour Cream (75g)
- 3 Eggs
- 9T Granulated Sugar (135g)
- 9T Pumpkin Puree (140g)
- 1½t Vanilla Extract
- 2t Pumpkin Pie Spice
1.
Preheat the oven to 325°F (160°C).
2.
In the bowl of a stand mixer fitted with the paddle attachment, mix the room temperature cream cheese and sour cream on low speed for about 5 minutes, until completely smooth with no lumps.
3.
Add the sugar and vanilla extract, and mix until fully incorporated.
4.
With the mixer on medium speed, add the eggs one at a time, mixing just until combined after each addition.
5.
Remove half of the filling from the mixing bowl and pour it into the bottom of your prepared crust.
6.
To the remaining half, add the pumpkin puree and pumpkin pie spice, then mix until fully combined.
7.
Pour the pumpkin mixture over the vanilla filling until the crust is full.
8.
Using a spoon, butter knife, or offset spatula, gently swirl the two fillings together. Avoid overmixing so the two fillings remain distinct.
9.
Place the pie on a baking sheet and bake for 30–35 minutes, or until the center is just set and still slightly jiggly.
10.
Let the pie cool completely at room temperature, then refrigerate for at least 3 hours before serving.
11.
Once chilled, add your desired topping and enjoy.
How to Make a Swirled Cheesecake
Making a swirled cheesecake is simple but adds a beautiful, professional-looking finish. In this recipe, you’ll prepare two fillings, one vanilla and one pumpkin, and layer them in the crust before swirling them together.
Use a spoon, butter knife, or offset spatula to gently fold the two fillings into one another, creating a marbled pattern across the surface. The design you make before baking will look almost the same once it comes out of the oven, giving your cheesecake pie an elegant, eye-catching swirl.
Tips for Baking Perfect Cheesecake Pies
Cheesecake can be a finicky dessert that many home bakers hesitate to try. Fortunately, cheesecake pie is easier to make than a traditional cheesecake. Its shallower depth and crust along the sides make it more forgiving, and with these simple tips, you can achieve a perfectly baked result every time.
- Use Room Temperature Ingredients: Room temperature ingredients help the filling blend into a smooth, unified mixture. Cold cream cheese or cold eggs are the most common reasons for a lumpy texture.
- Mix on Low Speed: Except when adding the eggs, keep the mixer on low speed while combining the cream cheese, sour cream, and sugar. This allows you to mix the filling long enough to eliminate all the lumps of cream cheese without incorporating too much air. If you incorporate too much air into the filling, the final cheesecake is more likely to collapse and/or crack as it cools.
- Bake on Low Heat: Bake the cheesecake pie at 325°F rather than 350°F. The lower temperature ensures even baking and prevents the edges from overcooking before the center sets.
- Don’t Overbake: Like custard pies, cheesecake is done when the center still has a gentle jiggle. The filling finishes baking with residual heat once the pie is removed from the oven.
- Cool Gradually: If the cheesecake pie is cooled too quickly, the filling can develop cracks and fissures. Cooling it fully to room temperature before moving the pie to the refrigerator helps prevent cracking.
Storing a Swirled Pumpkin Cheesecake Pie
Because the filling contains dairy, this swirled pumpkin cheesecake pie should always be stored in the refrigerator. It keeps well for up to five days when covered or placed in an airtight container.
For longer storage, the pie can be frozen for up to one month. Wrap it securely in plastic wrap to prevent freezer burn. When you’re ready to serve, transfer it to the refrigerator and allow it to thaw completely before slicing.
We’d love to see your swirled cheesecake creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the fall baking fun.
Swirled Pumpkin Cheesecake Pie
Ingredients
- 1 Graham Cracker Crust Or other crumb crust like Oreo crust, gingersnap crust, or Biscoff cookie crust
- 1 lb Cream Cheese, room temperature (16oz, 454g)
- 2½ oz Sour Cream (75g)
- 9 tbsp Granulated Sugar (135g)
- 3 Eggs
- 9 tbsp Pumpkin Puree (140g)
- 1½ tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
Instructions
- Preheat oven to 325°F (160°C).
- In a stand mixer, blend cream cheese and sour cream on low speed for at least 5 minutes until completely smooth.
- Add sugar and vanilla extract, mixing until smooth.
- With the mixer on medium, add eggs one at a time, mixing just until fully incorporated.
- Pour half the filling into your prepared graham cracker crust.
- To the remaining half of the filling, add pumpkin puree and pumpkin pie spice. Mix on low until smooth.
- Pour the pumpkin filling over the vanilla filling.
- Swirl the two fillings together gently with a butter knife or spatula to create a marbled pattern.
- Place the pie on a baking sheet and bake for 30–35 minutes, until the center is just set but still slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 3 hours.
- Once chilled, slice and serve!
