Swirled Pumpkin Cheesecake Pie
This creamy pumpkin cheesecake pie swirls spiced pumpkin and vanilla cheesecake fillings into one rich, beautiful dessert. It’s easier than traditional cheesecake and perfect for fall or Thanksgiving gatherings.
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!
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