This is the show-stopping fall pie I make when I want creamy cheesecake and classic pumpkin spice in every bite. It looks bakery-fancy but comes together with simple steps you can absolutely nail at home. Your kitchen will smell like cinnamon, vanilla, and cozy holidays.
Homemade Cheesecake Swirl Pumpkin Pie
Equipment
- 1 9-inch deep-dish pie plate
- 1 Parchment Paper
- 1 Pie weights
- 1 Rimmed baking sheet
- 1 Mixing Bowls
- 1 Whisk
- 1 hand mixer or stand mixer
- 1 Skewer or butter knife
- 1 Cooling rack
- 1 Aluminum foil for shielding crust edges, if needed
Ingredients
For the crust
- 1 9-inch deep-dish pie crust chilled; store-bought or homemade
For a crumb crust (alternative)
- 1.5 cup gingersnap or graham cracker crumbs
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 pinch fine sea salt
For the cheesecake swirl
- 8 oz cream cheese softened
- 0.33 cup granulated sugar
- 1 large egg yolk
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 pinch fine sea salt
For the pumpkin filling
- 15 oz pumpkin puree 1 can
- 0.75 cup light brown sugar packed
- 2 large eggs
- 0.67 cup evaporated milk or heavy cream
- 1 tbsp cornstarch
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.5 tsp fine sea salt
- 1 tsp vanilla extract
To serve (optional)
- whipped cream lightly sweetened
- ground cinnamon for sprinkling
- caramel sauce for drizzling
- toasted pecans chopped
Instructions
Preheat and prepare the crust
- Position a rack in the lower third of the oven. For a pastry crust: preheat to 375°F. Line the chilled crust with parchment, fill with pie weights, and bake 12 to 14 minutes. Remove weights and bake 5 minutes more until just beginning to set. For a crumb crust: mix crumbs, butter, sugar, and salt; press into a 9-inch deep-dish pie plate and bake 8 minutes at 350°F. Reduce oven to 325°F for baking the filled pie.
Make the cheesecake swirl
- Beat cream cheese and sugar until smooth and fluffy. Mix in egg yolk, sour cream, vanilla, and a pinch of salt until silky with no lumps. Set aside.
Mix the pumpkin filling
- In a bowl, whisk pumpkin, brown sugar, cornstarch, spices, and salt until smooth. Whisk in eggs, then the evaporated milk and vanilla. Avoid whipping in too much air.
Assemble and swirl
- Place the warm crust on a rimmed baking sheet. Pour in the pumpkin filling. Spoon the cheesecake mixture in 8 to 10 dollops over the top. Use a skewer or butter knife to gently swirl, keeping the motion shallow so layers stay distinct.
Bake to just-set perfection
- Bake at 325°F for 45 to 55 minutes. The edges should be set and the center should jiggle like gelatin in a 2-inch circle. If the crust browns too fast, shield the edges with foil.
Cool gradually
- Cool on a rack for 1 hour, then refrigerate uncovered until fully chilled, at least 4 hours or overnight. Slow cooling helps prevent cracks and sets the swirl beautifully.
Slice and serve
- Use a warm, thin knife for clean cuts, wiping between slices. Top with softly whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.
Notes
Why You’ll Love This Homemade Cheesecake Swirl Pumpkin Pie
- Two desserts in one: silky pumpkin custard meets tangy cheesecake.
- Beautiful marbled top without special tools.
- Tested make-ahead friendly for stress-free holidays.
- Customizable crust options to fit your style.
- Creamy, sliceable texture with clean edges every time.
Homemade Cheesecake Swirl Pumpkin Pie Ingredients & Substitutions
For the crust
- 1 9-inch deep-dish pie crust, chilled (store-bought or homemade). For a crumb crust: 1 1/2 cups gingersnap or graham cracker crumbs, 5 tbsp unsalted butter melted, 2 tbsp sugar, pinch of salt.
For the cheesecake swirl
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 2 tbsp sour cream
- 1 tsp vanilla extract
- Pinch of fine sea salt
For the pumpkin filling
- 1 can (15 oz) pumpkin puree
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2/3 cup evaporated milk or heavy cream
- 1 tbsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
Simple swaps
- No evaporated milk: use half-and-half or heavy cream.
- No sour cream: use Greek yogurt.
- Spice blend: replace individual spices with 2 tsp pumpkin pie spice.
- Gluten-free: choose a certified gluten-free crumb crust.
- Dairy-free: use dairy-free cream cheese and full-fat coconut milk; texture will be slightly softer.
Step-by-Step Instructions to Make Homemade Cheesecake Swirl Pumpkin Pie
1. Preheat and prepare the crust
Position a rack in the lower third of the oven. For a pastry crust: preheat to 375°F. Line the chilled crust with parchment, fill with pie weights, and bake 12 to 14 minutes. Remove weights and bake 5 minutes more until just beginning to set. For a crumb crust: mix crumbs, butter, sugar, and salt; press into a 9-inch deep-dish pie plate and bake 8 minutes at 350°F. Reduce oven to 325°F for baking the filled pie.
2. Make the cheesecake swirl
Beat cream cheese and sugar until smooth and fluffy. Mix in egg yolk, sour cream, vanilla, and a pinch of salt until silky with no lumps. Set aside.
3. Mix the pumpkin filling
In a bowl, whisk pumpkin, brown sugar, cornstarch, spices, and salt until smooth. Whisk in eggs, then the evaporated milk and vanilla. Avoid whipping in too much air.
4. Assemble and swirl
Place the warm crust on a rimmed baking sheet. Pour in the pumpkin filling. Spoon the cheesecake mixture in 8 to 10 dollops over the top. Use a skewer or butter knife to gently swirl, keeping the motion shallow so layers stay distinct.
5. Bake to just-set perfection
Bake at 325°F for 45 to 55 minutes. The edges should be set and the center should jiggle like gelatin in a 2-inch circle. If the crust browns too fast, shield the edges with foil.
6. Cool gradually
Cool on a rack for 1 hour, then refrigerate uncovered until fully chilled, at least 4 hours or overnight. Slow cooling helps prevent cracks and sets the swirl beautifully.
7. Slice and serve
Use a warm, thin knife for clean cuts, wiping between slices. Top with softly whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.
Tips for Success
- Bring cream cheese to room temperature for an ultra-smooth swirl.
- Tap the filled pie plate gently before baking to release air bubbles.
- Do not over-swirl. A few figure-eights make the prettiest marbling.
- Bake on a lower rack for a crisp bottom crust and even set.
- For extra insurance against cracks, place a small pan of hot water on the lower rack to add gentle humidity.
Variations of Homemade Cheesecake Swirl Pumpkin Pie
- Gingersnap crust: extra spice and snap that pairs perfectly with pumpkin.
- Maple-kissed swirl: replace 2 tbsp sugar in the cheesecake with pure maple syrup.
- Bourbon pumpkin: add 1 tbsp bourbon to the pumpkin filling for warmth.
- Chocolate ripple: drizzle 2 tbsp melted dark chocolate on top before swirling.
- Gluten-free: use gluten-free gingersnaps or grahams for the crumb crust.
Serving Suggestions: What to Pair with Homemade Cheesecake Swirl Pumpkin Pie
- Lightly sweetened vanilla whipped cream or maple whipped cream.
- Salted caramel drizzle and toasted pecans.
- Freshly grated nutmeg over each slice for aroma.
- Hot coffee, chai latte, or a splash of cream sherry for the adults.
Storage & Reheating Instructions
Refrigerate, covered, for up to 4 days. For the cleanest slices, chill overnight. To freeze, wrap slices individually and store up to 2 months; thaw in the fridge overnight.
Serve chilled or let stand 15 to 20 minutes at room temperature for a softer texture. I do not recommend reheating the whole pie. If you prefer a slightly warmer bite, warm a single slice on a parchment-lined sheet at 275°F for 5 minutes and serve immediately.
Memories Made Around the Table
My favorite part is swirling with my kiddo watching, eyes wide, as the marble pattern appears. Every year we try a new design, and every year this pie disappears first.
FAQs
Can I make this pie ahead?
Yes. Bake up to 2 days in advance, chill thoroughly, and cover once cold. The flavors deepen beautifully by day two.
How do I prevent cracks?
Use room-temp cream cheese, avoid overbaking, and cool slowly. Baking at 325°F and adding a pan of hot water on the lower rack helps keep the surface silky.
Can I use fresh pumpkin puree?
Absolutely. Just drain or simmer it to remove excess moisture until as thick as canned pumpkin. Watery puree can make the custard loose.
Do I need a water bath?
Not required. A humidity pan on the lower rack provides gentle moisture without the fuss of a full water bath.
How do I know when it is done?
Look for set edges and a slight jiggle in the center, about a 2-inch circle. It will finish setting as it cools.
Final Thoughts
This Homemade Cheesecake Swirl Pumpkin Pie brings cozy spice, creamy texture, and a stunning swirl to your holiday table with zero stress. Bake it once and it might become your new tradition.