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Pumpkin Cheesecake Pie Recipe
Ash Tyrrell

Pumpkin Cheesecake Pie Recipe

Pumpkin cheesecake pie is the dessert I now make every single autumn. I baked my first one on a chilly weekend, and the marbled swirl made me smile before I even took a bite. The filling turned out silky, the graham cracker crust stayed crisp, and the spice tasted cozy, not heavy.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 170 g graham cracker crumbs: they make the sweet, crunchy base.
  • 2 tablespoons granulated sugar: adds light sweetness to the crumbs.
  • 1 tablespoon brown sugar firmly packed: gives a soft caramel note.
  • 7 tablespoons 100 g melted butter: it glues the crumbs together, salted or unsalted works.
  • 16 oz 453 g cream cheese, softened: use full-fat blocks, not the spreadable tub kind.
  • ⅓ cup 66 g granulated sugar: sweetens the creamy base.
  • ⅓ cup 66 g light brown sugar, firmly packed: adds a deeper, toffee-like flavor.
  • ⅓ cup 80 g sour cream: brings a gentle tang and a smooth texture.
  • 1 teaspoon vanilla extract: rounds out the flavor.
  • 2 large eggs lightly beaten: help the filling set, so add them last.
  • 1 ½ cups 345 g of the plain cheesecake batter: this is the base for your pumpkin swirl.
  • ⅔ cup 173 g canned pumpkin puree: pick plain puree, never pie filling.
  • 1 ½ teaspoons pumpkin pie spice: gives the warm autumn flavor.

Method
 

  1. Set your oven to 325°F (160°C) and place the rack in the center. A gentle temperature is the secret to a creamy filling. It also helps the pie bake evenly without browning too fast.
  2. Add the graham cracker crumbs, granulated sugar, and brown sugar to a medium bowl. Pour in the melted butter and toss with a fork. Keep going until every crumb looks damp and sandy.
  3. Tip the crumbs into your 9-inch pie plate. Press them firmly across the bottom and up the sides. I use the flat bottom of a measuring cup to get a tight, even layer. You do not need to pre-bake this crust.
  4. In a large bowl, beat the softened cream cheese with both sugars on low speed. Mix until the batter is smooth with no lumps. Low speed matters here, because too much air can make the pie puff and crack.
  5. Stir in the sour cream and vanilla extract. Mix just until combined and creamy. The batter should look thick, glossy, and pale.
  6. Add the lightly beaten eggs and mix on low speed. Stop as soon as the eggs disappear into the batter. Over-mixing now is the fastest way to get a cracked top later.
  7. Scoop 1 ½ cups (345 g) of the plain batter into a separate bowl. Add the pumpkin puree and pumpkin pie spice. Stir until the mixture is smooth and evenly orange.
  8. Spoon dollops of plain batter and pumpkin batter into the crust. Alternate them so the colors scatter across the pie. This is what gives you that gorgeous layered pumpkin cheesecake pie look.
  9. Drag a butter knife gently through the dollops in loose figure eights. Keep the swirl light so the colors stay distinct. Too much stirring turns the marbling into a muddy tan.
  10. Bake on the center rack for 40 to 50 minutes. The edges should look set, and the center should jiggle slightly when you nudge the plate. The middle firms up as it cools.
  11. Let the pie rest at room temperature for about 1 hour. Then move it to the fridge for at least 6 hours, ideally overnight. Do not skip this step, because the chill is what gives you clean, creamy slices.

Notes

  • I always set my cream cheese and eggs out an hour early. Room temperature ingredients blend smoothly and save me from over-mixing.
  • I only buy full-fat block cream cheese. The spreadable tub kind never set properly for me.
  • I check the label twice to grab plain pumpkin puree. Pie filling is already sweetened and spiced, so it throws off the balance.
  • I keep my mixer on low the whole time. It is the best trick I know for a smooth, crack-free top.
  • I stop baking when the center still wobbles a little. It sets fully in the fridge, and I get a creamier slice.
  • I chill mine overnight whenever I can. The flavor tastes deeper and the slices cut so much cleaner.
  • I use leftover puree in muffins or oatmeal, since this recipe only needs part of the can.