Lemon Cheesecake Swirl Pumpkin Pie

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    lemon cheesecake swirl pumpkin pie

    Recipe by Charles Grayauskie

    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    • 1/2 cup sugar
    • 1/4 cup (packed) brown sugar
    • 2 tsp. pumpkin pie spice
    • 1 tsp. salt
    • 2 large eggs
    • 1 can (15 oz.) pure pumpkin
    • 1 can (12 oz.) evaporated milk
    • 1 9-inch deep-dish unbaked piecrust
    • 3 oz. room-temperature cream cheese
    • 1 egg yolk
    • 2 tbsp. sugar
    • 1 tsp. lemon zest
    • 1 tbsp. lemon juice
    • Whipped cream, for serving (optional)

    Preparation

    Preheat the oven to 375°. In a small bowl, mix the first 4 ingredients. In a large bowl, whisk the eggs. Whisk in the pumpkin, evaporated milk, and the sugar-and-spice mixture; pour into the piecrust. 

    In a medium bowl, mix cream cheese, egg yolk, sugar, and lemon zest plus juice until smooth. Dollop small spoonfuls onto the top of the unbaked pie and, using a skewer or the tip of a knife, swirl into the pumpkin filling.    

    Bake until just set in the center, about 1 hour; let cool completely on a wire rack. Serve with whipped cream, if using.