Step into Fall with World Market! The Fall baking season has started and I’m here for all of the delicious autumn flavors, and World Market has everything you need to bring your Fall baking dreams to life! This Pumpkin Swirled Cheesecake Pie is just one of many desserts filled with autumn flavors.
What is a cheesecake pie?
A cheesecake pie is just like a regular cheesecake. The only difference is that the filling isn’t as thick as a regular cheesecake and it’s baked it in a pie dish instead of a springform pan. It has the look of a pie, but the taste of a cheesecake.
What is used to make this Pumpkin Swirled Cheesecake Pie?
For this easy pumpkin cheesecake pie, you start with an all butter pie dough. World Market has a great pie dough base mix called, the Double Butter Pie Crust Mix. What’s great about this mix is that all you need to add is the butter and water, and it all comes together as if it was made completely from scratch like in this recipe.
After the dough is chilled and half is rolled out, place the dough into the Ceramic Pumpkin Shaped Deep Pie Dish from World Market. This is a very deep dish pie plate. It has a 1 1/2 quart capacity. So, a little extra filling is needed. More than a regularly sized pie dish.
Crimp the edges of the dough and sit the pan dish not the refrigerator until the filling is to be added.
How is the Pumpkin Swirled Cheesecake Pie put together?
Cream the cream cheese and sugar in a large deep bowl with a hand mixer, or with the paddle attachment in a stand mixer. Add the rest of the cheesecake ingredients, then divide the batter into 2 bowls. In the second bowl add the pumpkin butter, or Grandma Hoerner’s Pumpkin Butter Jubilee. This pumpkin butter jubilee is spiced with orange zest and spices, which gives the pumpkin filling a great twist!
Add most of the vanilla cheesecake batter to the pie dish. Then, spoon in large spoonfuls of the pumpkin filling. Then, finish the pie with additional spoonfuls of the vanilla filling. Use a butter knife to swirl the two batters together until you have a pretty pattern.
After the pie is baked and refrigerated until cold, you can use the additional pie dough to make pie crust leaves. Use small leaf cookie cutters and/or plungers to cut out leaves. Place the leaves on a parchment lined baking sheet and brush them with an egg wash before baking. The egg wash gives the leaves a shinny look. Bake the leaves until browned. When you are ready to serve the Pumpkin Swirled Cheesecake Pie, add a few pie crust leaves, a dollop of whipped cream and Torani Pumpkin Pie Sauce to eat serving. It definitely enhances the delicious taste!
And you can purchase everything for this Pumpkin Swirled Cheesecake Pie on worldmarket.com
Commonly Asked Questions:
What are cookie plungers and can you just use cookie cutters?
Cookie plungers differ from cookie cutters because cookie cutters just cut out the shape. Cookie plungers cut out the shape and presses into the shape a design on top. So a leaf cookie plunger, cuts out the shape of the leaf and presses into the outlined leaf the veins of the leaf on top. This give your leaves much more depth and likeness.
What if you have a pie dish that is not extra deep?
If you are not using a deep pie dish, then you will have to half the recipe or just use enough of the batters until the pie is just full, but not overfilled.
Can you freeze the cheesecake pie?
Yes, this cheesecake pie can be frozen. After it is completely cold, wrap the cheesecake completely in plastic wrap and place into the freezer up to 2-3 months. To thaw it, place it into the refrigerator overnight.
Can you use low fat cream cheese?
It is not a good idea to use low fat cream cheese. Full fat is best when it comes to cheesecake. The fat content helps the cheesecake set and creates a creamy texture. Low-fat cream cheese and sour cream can cause your cheesecake to be runny.
Here are other delicious cheesecake recipes:
Creamy Chocolate Cheesecake with Ganache and Oreo Crust
Brownie Chocolate Cheesecake Mousse Cups with Chocolate Whipped Cream
Pumpkin Swirled Cheesecake Pie
This Pumpkin Swirled Cheesecake Pie is just one of many desserts filled with autumn flavors. Creamy vanilla and pumpkin cheesecake swirled together in a buttery pie crust!
Ingredients
Pie Crust
- 1 Double Butter Pie Crust Mix
- 1 cup (2 sticks) unsalted butter, cold and cut into chunks
- 4-6 tbsp ice water
Egg wash
- 1 egg
- 1 tsp milk
Cheesecake Filling
- 3 8oz cream cheese bars, softened
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 whole egg
- 1 egg yolk
- 1 tsp vanilla extract
Pumpkin Cheesecake Batter
- 1 1/2 cups cheesecake batter
- 1 tsp pumpkin pie spice
- 1 1/2 cups Grandma Hoerner's Pumpkin Butter Jubilee
Garnish
- Torani Pumpkin Pie Sauce
- Whipped cream
- Pie crust leaves
Instructions
Pie Crust
- Add pie crust mix and butter to a large mixing bowl. Use a pastry cutter or hands to cut/press the butter into the flour until there is pea sized pieces of butter in the flour. Add water and press the dough together until combined. Divide the dough in half and wrap each piece in plastic wrap. Refrigerate for 30 minutes to an hour.Place a piece of plastic wrap on a flat surface. Sprinkle with a bit of flour. Roll out one dough disk and place into the Ceramic Pumpkin Shaped Deep Pie Dish. Trim and crimp the edges of the pan. Combine egg and milk in a small dish and beat together. With a pastry brush, brush the egg wash over the edges of the dough. Place into the refrigerator until ready to use.
Filling
- In a large bowl with a hand mixer, or a stand mixer with a paddle attachment, beat cream cheese, and sugar until creamy. Add vanilla extract and whole egg and egg yolk. Beat until smooth. Add heavy cream and sour cream. Blend until all ingredients are incorporated.
Pumpkin Filling
- Remove 1 1/2 cups of the batter. Add the pumpkin butter and pumpkin spice. Pour the plain cheesecake filling into the pie crust, reserving 1/2 cup. Add the pumpkin mixture by the spoonfuls. Spoon on the remaining plain cheesecake batter. Swirl with a butter knife. Bake for 1 hour in a 350 degree oven. Turn off the heat and let the cheesecake sit in the oven so the residual heat continues to cook it, about 15 minutes .Let it cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.Add pie crust leaves, slice and serve with pumpkin pie sauce and whipped cream, if desired. The pie can be refrigerated for up to 4 days
Pie Crust Leaves
- Roll out the second half of the pie dough. Use cookie cutters and/or plungers to cut different shaped leaves. Place leaves on a parchment lined baking sheet. Brush with the remaining egg wash. Bake in a 400 degree oven for 5-20 minutes or until browned.
