Pumpkin Cheesecake Pie

My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!

Recipe includes a how-to video!

Course Dessert, pie

Cuisine American

Prep Time 30

Cook Time 45

Chilling Time 6

Total Time 7 15

Servings servings

Calories 482kcal

Author Sam Merritt

Equipment

Mixing bowls
9” pie plate
Cookie scoops

Ingredients

Crust

1 ½ cups (170 g) graham cracker crumbs
2 Tablespoons granulated sugar
1 Tablespoon brown sugar firmly packed
7 Tablespoons (100 g) butter melted (salted or unsalted)

Filling

16 oz (453 g) cream cheese softened to room temperature
⅓ cup (66 g) granulated sugar
⅓ cup (66 g) light brown sugar firmly packed
⅓ cup (80 g) sour cream
1 teaspoon vanilla extract
2 large eggs lightly beaten
⅔ cup (173 g) canned pumpkin puree
1 ½ teaspoons pumpkin spice

Instructions

Crust

Preheat oven to 325F (160C).
In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
1 ½ cups graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon brown sugar
Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
7 Tablespoons butter

Filling

In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
16 oz cream cheese, ⅓ cup granulated sugar, ⅓ cup light brown sugar
Add sour cream and vanilla and stir until well-combined.
⅓ cup sour cream, 1 teaspoon vanilla extract
Add eggs, stirring on low-speed until just incorporated.
2 large eggs
Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
⅔ cup canned pumpkin puree, 1 ½ teaspoons pumpkin spice
Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.

Video

Notes

Cream cheese

Make sure you opt for brick-style, full-fat cream cheese as the kind sold in tubs does not set up properly.

Preparing the batter

One of the best ways to avoid cracks in your cheesecake and keep it from puffing in the oven is to not over-mix. The batter should be smooth and uniform, but keep your mixer on low-speed to avoid whipping too much air into the batter.

Storing

Store covered in the refrigerator for up to 5 days. Pie may also be frozen after chilling. Freeze individually wrapped as slices or as a whole pie, just be sure to tightly wrap. Will keep frozen for at least several months. Can be enjoyed straight from the freezer or thaw overnight in the refrigerator.

Nutrition