• Preheat oven to 350℉

For the Walnut Crust

• Use a food processor or blender to grind the walnuts into fine crumbs. In a medium mixing bowl, stir the walnut crumbs, sugar, and melted butter until combined.
• In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into the bottom and sides of a 9-inch pie plate.
• Bake the crust for 12-15 minutes, until the edge is golden brown. Let cool.
If preparing the crust back-to-back with the pie, drop the oven temperature to 325℉

Make the Cheesecake Filling

• In a stand mixer fitted with a paddle attachment, beat the cream cheese until softened.
• Add the white and brown sugars and mix on medium-high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
• Add the cornstarch, sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and the bottom of the bowl with a silicone spatula as needed to combine⁠—no lumps.
• Then, on medium speed, add the eggs one at a time, beating after each addition until just blended. After you add the second egg into the batter, stop mixing. If you still see lumps, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.

Make the Pumpkin Swirl

• In a large mixing bowl, mix the pumpkin, maple syrup, and spices. Set aside.

Assemble and Bake the Pie

• Combine half of the cheesecake batter with the pumpkin swirl mixture and mix until well blended.
• Using two large spoons, add the cheesecake and pumpkin batters, rotating until the crust is filled. Use a knife to swirl the batters together.
• Bake the pie at 325℉ for 40–45 minutes or until the filling is *almost* set, with a little wobble in the very center. Gently tap the pie to check. During baking, if the pie is browning too quickly on top and around the edges, tent with aluminum foil.
• Set the pie on a wire rack and cool at room temperature for 1 hour. Then refrigerate for at least 2 hours, up to 2 days, before serving. (Cover if chilling it for longer than a few hours.)
• For entertaining, garnish the pie with whipped cream and a light dusting of cinnamon just before serving, or up to a couple of hours ahead. For clean, neat slices, use a sharp knife and wipe the blade between each cut.
• Cover and store the leftover pie in the refrigerator for up to 5 days.