Homemade Walnut Pie Crust or store-bought Pecan Crust
1cupfinely chopped walnuts
1/2 cupgraham cracker crumbs
1/4cup sugar
1/4 cupmelted butter
For the Cheesecake Filling
28 ozpackages cream cheese, softened to room temperature Philliadelphia
½cupsugar
¼cuplight brown sugar
1tablespooncornstarch
½cupsour cream, at room temperature
½teaspoonlemon juice, do not omit
1teaspoonpure vanilla extract
2largeeggs, at room temperature
For the Pumpkin Swirl
¾cuppumpkin puree, canned
2Tablespoonsmaple syrup
1teaspoonground cinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/4 teaspooncardamon
Garnish
whipped cream
1dashcinnamon
Instructions
Preheat oven to 325℉
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 10-12 minutes, until the edge is golden brown. Let cool.
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 the mixture is 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 the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, 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 for 40–45 minutes or until the filling is *almost* fully set with a little wobble in the very center. Give the pie a light tap to check. During bake time, 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 place it in the refrigerator and chill for at least 2 hours, up to 2 days, before serving. (Cover if chilling it for longer than a few hours.)
Feel free to garnish the pie with whip cream and cinnamon right before or upto a couple hours before serving. For clean slices, use a sharp knife, and wipe the knife clean between each slice.
Cover and store leftover pie in the refrigerator for up to 5 days.