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Cheesecake Swirl Pumpkin Pie

Jenn Young
A pumpkin pie with a delicious cheesecake swirl.
Print Recipe
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Servings 8

Ingredients
  

  • 1 9- inch pie crust either store-bought or homemade

For the pumpkin filling

  • 3/4 c canned pumpkin
  • 1/4 c evaporated milk
  • 1 egg
  • 1 tsp vanilla bean paste see notes
  • 1/2 Tbsp maple syrup
  • 1/3 cup sugar
  • 1 tsp pumpkin pie spice

For the cheesecake filling

  • 8 oz cream cheese softened
  • 1/4 c sour cream
  • 1/4 c sugar
  • 1 egg
  • 1 tsp vanilla bean paste see notes

Instructions
 

  • 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. In a medium bowl, whisk together pumpkin, evaporated milk, sugar, egg, vanilla bean paste, maple syrup, sugar and pumpkin pie spice. Set aside.
  • 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. 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.

Notes

Note:
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. 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.