Pumpkin Cheesecake Swirl Pie

Use 100 percent pumpkin puree so you control the sugar and spice. Pumpkin pie filling already has added sugar and spice and will throw off sweetness and bake time, so puree gives the most reliable result.

Cracks usually come from overbaking or sudden temperature changes; bake until the edges are set and the center still has a slight wobble, then cool slowly by leaving the pie in the switched off oven with the door slightly open or use a water bath for gentler heat. Letting it chill fully in the fridge also helps the filling settle without splitting.

Both work well; graham cracker crust is classic and neutral while gingersnap gives spicy lift that complements pumpkin. Choose whichever flavour you want to highlight and press it firmly and bake briefly so the base sets before adding the filling.

Pour half the plain cheesecake batter, add spoonfuls of pumpkin mixture, pour the rest of the plain batter, then add more pumpkin dollops on top; run a thin knife through once or twice in gentle curves so you get clear ribbons without blending the two batters into one colour.

A water bath evens oven heat and cuts the chance of cracks, so it is a helpful step; wrap the springform or pie pan in foil, place it in a larger tray, and pour hot water into the tray so it comes halfway up the sides of the pan, taking care not to splash into the filling. Hot water is better than cold because it keeps oven temperature steady.

Chill at least four hours but overnight is best for clean slices and deeper flavour; you can make the pie a day or two ahead and keep it covered in the fridge, or freeze for longer storage then thaw in the fridge before serving. Allow a few minutes at room temperature before slicing if you prefer a slightly softer texture.