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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!
Course Dessert
Cuisine American
Keyword apple blackberry pie, cheesecake, easy pie recipe, fall desserts, pumpkin, pumpkin cheesecake, pumpkin pie, world market
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings 8 servings

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.