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