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5 from 1 vote

Pumpkin Cheesecake Pie

This silky pumpkin pie has a luscious cheesecake swirl inside and is a fun alternative to classic pumpkin pie. Try it for your Thanksgiving dessert this year!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings


  • Pie pastry for 1 9 in pie
  • 1 can 15 oz pumpkin puree
  • 3/4 cup xylitol or sugar
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 teaspoons cornstarch
  • 1 cup milk
  • 8 oz cream cheese softened
  • 1/4 cup xylitol or sugar
  • 1 egg yolk
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  • Roll out pie pastry to fit a 9-in pie pan and place in pan. Set aside while you prepare the fillings.
  • Make the pumpkin filling: In a large bowl, whisk all pumpkin pie filling ingredients until smooth. Pour into pastry crust.
  • Make the cheesecake filling: Place softened cream cheese and xylitol (or sugar) in a medium bowl. Beat on medium speed until smooth. Beat in egg yolk, milk and vanilla until smooth and creamy.
  • Drop cheesecake filling by the spoonful over pumpkin pie filling. Use a knife to gently cut through filling to swirl the layers.
  • Bake pumpkin pie at 400F 10 minutes, then reduce heat to 350F and continue baking 55-60 minutes or until a knife inserted in middle of pie comes out clean (filling will still be a little bit wobbly in center) NOTE: If crust browns too quickly, cover the edges with foil.
  • Cool pie completely on a wire cooling rack, then chill at least 2 hours before serving.


Store pie in refrigerator up to 4 days.