Cheesecake Swirl Pumpkin Pie

Happy Day-After-National-Pumpkin-Day, everyone! {And welcome to the 31 Days of Halloween, Day #24! If you missed any of the previous days, click here!}


If you follow this blog at all, you know I don’t usually do pies. They are normally time consuming and kind of a pain in the neck, and I can’t make a pie crust to save my life. But when I was asked to be a part of Wayfair’s 2nd Annual Battle of the Pies, I jumped in with both feet, because I have been absolutely dying for a pumpkin pie. 

I realize I probably should have posted this yesterday, but… I didn’t. So there. If you’re that worried about it, go ahead and pretend I did. Whatever gets you to sleep at night.

Of course, me being me, I can’t make a regular ol’ pumpkin pie, I need to fancy it up a little bit. So I decided to mess around with the traditional recipe a little and add in some cheesecake-y goodness. 

Oh yeah, I went there.

For a twist on a traditional pumpkin pie, bake in a swirl of cheesecake!

So I present to you: Cheesecake Swirl Pumpkin Pie. 

Holy moly me. So, so good. 

For a twist on a traditional pumpkin pie, bake in a swirl of cheesecake!

I love it because it looks really fancy, so you can dazzle your guests with your pie-making prowess. But really, it’s hardly any more difficult than a traditional pumpkin pie, which, let’s face it, is pretty much one of the easiest things ever.

For a twist on a traditional pumpkin pie, bake in a swirl of cheesecake!

All you have to do is make the pumpkin filling {canned pumpkin, evaporated milk, an egg, vanilla bean paste and some sugar and spices} and a cheesecake mixture {cream cheese, sour cream, sugar, some more vanilla bean paste and an egg}. Mix a little of the cheesecake mixture into the pumpkin and pour that into your crust.

And here’s where I make things even easier: I use store-bought pie crust.

For a twist on a traditional pumpkin pie, bake in a swirl of cheesecake!

I know that pie traditionalists out there are going to rage and moan about the fact that store-bought pie crust is nowhere near as good as homemade, but I will tell you something. It is a damn lot better than MY homemade pie crust, because as previously mentioned, pie crust is not my friend. The pie crusts I have made in the past are beyond words horrifying. So for me, this is a great shortcut and makes things a million times easier. {Bonus: no rolling pin needed!} But if you can rock a homemade pie crust, then knock yourself out.

For a twist on a traditional pumpkin pie, bake in a swirl of cheesecake!

Anyway, once you have your pie crust in your pie pan, pour in your pumpkin mixture, plop a few dollops of the remaining cheesecake mixture on top and use a knife, skewer or offset spatula to swirl it all together. Then just bake it up and prepare yourself for everyone to be amazed at your baking skills.

For a twist on a traditional pumpkin pie, bake in a swirl of cheesecake!

If your pie cracks when it’s baking, don’t panic. Cheesecake has a tendency to crack. Look at mine. It has a big ol’ crack right down the middle, but who cares? I just look at it as a guideline of where to cut, that’s all. Or where to put the whipped cream.

For a twist on a traditional pumpkin pie, bake in a swirl of cheesecake!

Cheesecake Swirl Pumpkin Pie
Serves 8
A pumpkin pie with a delicious cheesecake swirl.
Write a review
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
  1. 1 9-inch pie crust (either store-bought or homemade)
For the pumpkin filling
  1. 3/4 c canned pumpkin
  2. 1/4 c evaporated milk
  3. 1 egg
  4. 1 tsp vanilla bean paste (see notes)
  5. 1/2 Tbsp maple syrup
  6. 1/3 cup sugar
  7. 1 tsp pumpkin pie spice
For the cheesecake filling
  1. 8 oz cream cheese, softened
  2. 1/4 c sour cream
  3. 1/4 c sugar
  4. 1 egg
  5. 1 tsp vanilla bean paste (see notes)
  1. 1. Preheat oven to 350 degrees. Place pie crust into a 9-inch pie plate and crimp edges. Prick the bottom of the crust with a fork. Line with foil and fill with rice or dried beans and bake until edges are golden, about 15 minutes. Remove foil and rice or beans and bake 5 more minutes. Let cool.
  2. 2. In a medium bowl, whisk together pumpkin, evaporated milk, sugar, egg, vanilla bean paste, maple syrup, sugar and pumpkin pie spice. Set aside.
  3. 3. In separate bowl, beat cream cheese until smooth and then add sour cream, sugar, egg and vanilla bean paste and beat until creamy.
  4. 4. Mix approximately one cup of the cream cheese mixture into the pumpkin mixture. Pour pumpkin filling into the crust, then dollop on remaining cream cheese mixture (see notes). Swirl together with a knife or skewer. Bake for 45-50 minutes, or until set.
  1. 1. Vanilla bean paste can be found in the baking aisle next to regular vanilla extract. I highly recommend using it, as it gives your baked goods a much richer vanilla flavor, but if you can't find it, you can substitute pure vanilla extract.
  2. 2. Depending on the size of your pie plate, you may have excess pumpkin or cheesecake filling. When you pour in your pumpkin filling, be sure to leave enough room on top to add the cheesecake mixture.
Endlessly Inspired http://endlesslyinspired.com/
If you’re getting ready to stock up on baking essentials, be sure to check out Wayfair. They have pretty much everything you could ever dream of. 

And if you like this pie, be sure to comment below or share it on social media — the pie recipe with the most comments and shares wins! And I love winning! 


Disclosure of Material Connection: Some of the links in the post above may be affiliate links. Among others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

You Might Also Like

  • Vanessa
    October 31, 2016 at 5:57 am

    This looks amazing and so easy to make. My family loves pies and I love to bake so I will be pinning this great recipe for the holidays. I would love it if you would share at a link party I am co-hosting. I hope to see you there. Have a great week.
    Vanessa recently posted…Dishing It and Digging It Link Party #120My Profile

  • Jamie
    November 1, 2016 at 1:44 pm

    This sounds great for the holidays – pinning to try! 🙂 #WayfairHomemakers
    Jamie recently posted…Check Out the New CD from Britt NicoleMy Profile

  • ""