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Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

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A stunning and decadent fusion of creamy New York style cheesecake and spiced pumpkin pie, featuring a beautiful marbled swirl in a buttery graham cracker crust.

Ingredients

Scale
  • 1 and 1/2 cups Graham Cracker Crumbs
  • 6 tablespoons Unsalted Butter, melted
  • 16 ounces Cream Cheese, softened
  • 1 cup Pumpkin Puree
  • 3/4 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 and 1/2 teaspoons Pumpkin Pie Spice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs and melted butter, then press into a 9-inch pie plate. Bake for 8 minutes and let cool.
  3. Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing just until combined.
  4. Remove 1 cup of the cheesecake batter and set aside.
  5. Stir the pumpkin puree and pumpkin pie spice into the remaining batter.
  6. Drop alternating spoonfuls of plain and pumpkin batter into the crust.
  7. Gently swirl with a knife to create a marble effect.
  8. Bake for 35 to 40 minutes until the edges are set but the center still jiggles slightly.
  9. Cool completely, then refrigerate for at least 4 hours before serving.

Notes

  • Ensure cream cheese is at room temperature to avoid a lumpy filling.
  • Use a thin knife for swirling and avoid over-mixing to keep the colors distinct.
  • Wipe your knife clean between slices for the perfect presentation.