If you like the idea of pumpkin pie at Thanksgiving but would rather eat cheesecake, Marbled Cream Cheese Pumpkin Pie is the perfect holiday pie. I found this recipe years ago and wasn't sure of the source, but all roads lead back to Betty Crocker. The version I found called for a Pecan Sandies crust, which I never got around to trying. I did try a crust made with crushed pecans, flour and butter (pictured below), but I honestly think a plain pastry crust is better here.
Original Marbled Cream Cheese Pumpkin Pie
Here's a picture (below) of my first pie which I baked in a glass dish. The pie below that was baked in a different oven in a metal dish, so it just goes to prove that how you heat something and what you heat something in matters. I recommend using a metal dish, but if you want to go with glass, that's fine too. Also, some people have suggested a water bath. That shouldn't be necessary, but if you are really worried about cracking you could a pan of water with ice in the bottom to make the oven steamier.
Pecan Sandies Pie Crust
Some versions of this pie call for a crust made of Pecan Sandies, while others call for a partially baked (9 minutes) pastry crust. My vote is for the pastry crust, but if you are a Pecan Sandies fan, you can use the recipe in the card. People have also suggested a Gingersnap crust. That's a good idea if you want more spice to go with the spice that's already in the pie.
A Few More Questions Answered
For best results, use a 15 oz can of plain pumpkin.
Because they used to sell cream cheese in 3 oz packages, so the recipe called for an 8 oz package plus a 3 oz package totaling 11 oz. If you try to use a full 16 oz it will throw off the whole pie.
Yes! Cheesecake freezes wonderfully and so does this pie. Let it cool, chill thoroughly, then put it in an extra large freezer bag or wrap tightly.
Recipe
Marbled Cream Cheese Pumpkin Pie
Ingredients
Crust:
- 16 pecan sandies cookies crushed to make 1 ½ cups crumbs
- 3 tablespoons flour
- 3 tablespoons melted butter
Filling:
- 11 oz cream cheese softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¾ teaspoon pumpkin pie spice or ¼ each ginger, nutmeg, cloves
- 3 large eggs
- 1 can pumpkin, 15 oz
- 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees F.
- Mix together all crust ingredients and press firmly into bottom and sides of an ungreased 9 inch pie plate. Bake for 12 minutes
- Beat cream cheese and sugar with electric mixer until smooth; Beat in the vanilla, then add flour and stir or beat on low speed until mixed. Set aside ½ cup of the cream cheese mixture, then add all remaining filling ingredients except milk. Beat on medium speed, scraping bowl often, until smooth. Pour into crust.
- Mix the reserved ½ cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures to make a marbled pattern
- Cover edges of foil loosely with a strip of foil to prevent the crust from over-browning and bake on center rack for 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool to room temperature. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
Anna says
I'm making everything ahead as well. This one is excellent and freezes beautifully.
Sue K says
I can’t remember if I’ve made this or not. I’m thinking seriously of making ahead as much of Thanksgiving dinner as possible this year and since this freezes successfully it just might end up on our table this year.
diane says
i made this last year twice for my family! it turned out beautifully both times. although it didnt fit in one of my disposable pans so i ended up making cupcake sized versions of it, which my family loved! making it again for thanksgiving dessert. this is my favorite pie recipe!
Gina says
I had to report back after eating half the pie in two days (my roommate helped). I LOVED this! It may now be my de facto Thanksgiving pie. Even my roomie who prefers her pumpkin pie unadulterated ADORED this. And I really enjoyed the ginger snap/walnut crust variation. It was perfect--crunchy, nutty, and adding a little more spice. Highly recommend you try that, Anna. Thanks again for posting the recipe--Gina
Kim says
After chilling the pie overnight, it sank considerably and firmed up. It was fabulous! On reflection, I think I probably beat the mixture at too high a speed after adding the eggs which made the mixture too poofy. Next time, I'll tone it down a bit. Everyone loved this pie, and I'll be making it again for sure. Thanks again for the recipe!
Anna says
Hi Kim,
Sorry to hear your pie didn't work out. My family liked this on so much that I made another one yesterday. This time I used the recipe straight off Betty Crocker, complete with the pecan sandie crust. I used a Pyrex deep dish pie pan. The filling wasn't fluffy at all and it all fit into the pan. This one didn't even crack. Could you have overbeaten the eggs, perhaps? Did you not take about enough cream cheese? That is so strange. I am really sorry yours didn't work out and wish I could be there to help you troubleshoot.
Kim says
I made this pie last night. I'm not sure if I did something wrong...I followed everything to a "T." The filling was really fluffy and light-colored, and I had WAY more than would fit in my deep dish pie shell. The swirls on top were barely noticeable. I have the pie chilling now, so we'll see how the texture and taste turn out. I'm sure it will be good no matter what, but I was so surprised at the visual difference between my pie and yours, Anna. I wonder what I did wrong...
Oh well. If it tastes good, it's a win! I hope you and your family have a super holiday! Thanks for all your great recipes and tips throughout the year.
Gina says
Ok, I made this pie tonight for Turkey Day tomorrow. I haven't eaten it yet, of course, but it looks great (hairline cracks only). I opted for a ginger snap and walnut crust (no flour, more butter, pinch of salt). I also had quite a bit of pumpkin filling leftover, so I made a little mini-pie on the side for my next-door neighbor. I look forward to tucking in to the big pie tomorrow! Thanks for the recipe. HAPPY THANKSGIVING, Anna!
P.S. If using two 8 oz. packages of cream cheese, I recommend throwing the leftover amount into the mashed potatoes that I'm sure you're making for the Feast of Thanks. It will make them positively SINFUL!
Sue says
I'm obsessing over what to make for Thanksgiving desserts. I like the way this pie looks, and like that this isn't really pumpkin pie, but pumpkin pie/cheesecake.
I've looked at a pumpkin cheese cake on epicurious that has 4 four forks and 312 reviews, but the more I've read the more I thought it doesn't really sound like what I want.
There is a recipe in Baking Illustrated but I've found some places on line that have reviewed that and they're a bit mixed too, which brings me back to this recipe.
When I mentioned the idea of pumpkin cheesecake to my daughter she was really excited about that idea, but I can't make up my mind! HELP!!
Was this more like pie, or more like cheesecake? What was the texture like?
Anita says
I'm going to make this for our Thanksgiving dinner.
Thank you, Linda, for your comments - I'm definitely going to make it ahead of time. I love using a springform pan for crumb crust "pies", I cannot for the life of me get that first piece of a crumb crust pie out of a pie pan without it looking terrible!
Linda says
I made this over the weekend. Full disclosure - I got distracted and added everything except the pumpkin and milk before I took the 1/2 cup cream cheese mixture out. I, too, didn't have pecan sandies, so I used graham crakers and a handful of ground pecans for the crust to make the 1 1/2 cups. 3 Tablespoons of melted butter wasn't enough as the crust wouldn't stick together. I also wonder why it called for 3 T. of flour in the crust, but I went ahead and added it - I don't think I would bother with it again. I baked this in a 9 inch springform pan. I was short on time and cooled it in an ice bath, then served it after only about 3 hours in the refrigerator. I wasn't that crazy about it, but my husband liked it. After another 24 hours in the refrigerator, we both thought it was *much* better. It was very attractive, and would be a nice "company" dessert. Next time, I would add a pinch of salt, and up the amount of spices, especially ginger; and make it a day ahead of time to allow the flavors to sort of meld.
Anj says
Just what I'm looking for to take for Thanksgiving! I love the idea of the pecan sandie crust. Just beautiful.
Janet Drew says
To avoid the cracking, try putting the baking dish in a pan of hot water about half-way up the sides of the baking dish. This provides a gentler bake which should not crack.
Emily says
How can you hate popcorn?! It's America's favorite snack! Just kidding. I noticed it always makes our house smell badly.
I HAVE TO WIN THE Psilakis book. I have a huge crush on him. He is HAWT.
I'm making a cranberry chocolate cake, pecan pie, pumpkin pie, and maybe something else. I'm trying not to over-do it.
Clara Curtis says
I have a feeling that because of the cream cheese, it would make the structure similar to cheesecake. Maybe baking with a waterbath would help with cracking? My goodness, I want to make this, it looks like so much fun!
Sue says
I'd make this just so I could play with swirling the cheesecake and pumpkin together. I love to play with food! haha!
Love your ideas about the minis and the gingersnap crust.
Anna says
Katrina, I think the 11 oz comes from the fact cream cheese is sold in 8 oz and 3 oz packages. The person who invented the recipe was trying to make it so there'd by no cream cheese leftover.
Payal, I'll have to try fruitcake one of these days. It's not something I know how to make but it would be fun to learn. Also, Joy of Baking's looks good.
KAnna, this pie would be good with a gingersnap crust. In fact, I'm thinking of making it as minis (cupcake size) and putting whole gingersnaps in the bottom for the crust.
marina mott says
Look delicious! !!
KAnn says
Anna, I make a gingersnap cookie crust for my pumpkin cheesecakes and the pumpkin ice cream pie I make for the holidays-I use WF 365 packaged gingersnaps but I used Nabisco for years.
Payal says
Hi Anna, would really appreciate if you could review some christmas fruit cake and post recipes..am looking for the perfect fruitcake recipe..have you ever tried the one on joyofbaking site?
LilSis says
I think it looks perfect even though it does have a crack in it!! I don't know how I'm going to make everything I want to make for Thanksgiving! I'd love to take this to our cousin's house this year!
Amy says
going to make one tomorrow! thanks for sharing the recipe
shawna says
Coco's makes a pumpkin cream cheese pie ...very similar. I think it is more a cream cheese with the pumpkin swirled into it. Not always on the menu, but you can pre-order it. Delicious and almost always cracked! My daughter will try your recipe! 🙂
Amanda says
Looks wonderful. I love cheesecake and like pumpkin pie, this is a nice compromise 🙂
CindyD says
I always thought the crack in the pie meant it was done all the way though! I make my mother's recipe, which is more of a pumpkin custard pie.
Meghan says
What a great idea to add cheesecake to pumpkin pie! I'm sure it's delicious! (Our pumpkin pies always crack 🙂
Katrina says
See now why didn't anyone else ever think of that? Oh, I guess since you found the recipe, someone DID think of it. But what a great idea. Love the swirl.
11 oz of cream cheese--what an odd amount. Someone must have done their homework on this one. 😉
Carole Resnick says
High on my "to make" list
Therese B. says
Okay, I am bringing this to my sister's house for Thanksgiving...pumpkin and cream
cheese...oh man that sounds good!!!
Erin M says
I make something really similar, but the other way around-more cheesecake less pumpkin, and it's the favorite Thanksgiving dessert around here. Your version looks delish. I'll definitely try it out!