The Perfect Thanksgiving Treat: Pumpkin Cheesecake Pie

My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!

Recipe: https://sugarspunrun.com/pumpkin-cheesecake-pie/

Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons butter, melted (salted or unsalted) (100g)
Filling
16 oz cream cheese, softened to room temperature (453g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
⅓ cup sour cream (80g)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
⅔ cup canned pumpkin puree (173g)
1 ½ teaspoons pumpkin spice

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Instructions
00:00 Introduction
Crust
00:33 Preheat oven to 325F (160C).
00:38 In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
00:57 Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
Filling
02:04 In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
03:30 Add sour cream and vanilla and stir until well-combined.
03:55 Add eggs, stirring on low-speed until just incorporated.
04:40 Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
05:55 Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
07:00 Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.

Notes
Cream cheese
Make sure you opt for brick-style, full-fat cream cheese as the kind sold in tubs does not set up properly.
Preparing the batter
One of the best ways to avoid cracks in your cheesecake and keep it from puffing in the oven is to not over-mix. The batter should be smooth and uniform, but keep your mixer on low-speed to avoid whipping too much air into the batter.
Storing
Store covered in the refrigerator for up to 5 days. Pie may also be frozen after chilling. Freeze individually wrapped as slices or as a whole pie, just be sure to tightly wrap. Will keep frozen for at least several months. Can be enjoyed straight from the freezer or thaw overnight in the refrigerator.

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