Pumpkin Cream Cheese Pie is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake.
Preheat the oven to 375°F.
Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.
Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)
Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.
Reserve 1/2 cup of the cream cheese mixture and set it aside.
To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.
Pour the mixture into the baked crust.
Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.
Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.
Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.
Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
Remove the pie from the oven and let it cool on the counter for 30 minutes.
Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.
PIE CRUST RECIPE (clickable link)