Lemon Cheesecake Swirl Pumpkin Pie

lemon cheesecake swirl pumpkin pie

Recipe by Charles Grayauskie

  • Cook Time
  • Prep Time
  • 8Servings


  • 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)


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.