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Pumpkin Swirl Cheesecake Recipe

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This pumpkin swirl cheesecake combines the creamy richness of classic cheesecake with a spiced pumpkin layer swirled throughout. The buttery graham cracker crust and the sweet, spiced pumpkin filling make this dessert the perfect choice for fall gatherings, Thanksgiving, or holiday celebrations. It's a show-stopping, flavorful dessert that's sure to impress with its beautiful swirls and autumn flavors.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

For the Pumpkin Swirl:

  • 1 cup canned pumpkin puree
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 tbsp granulated sugar

Instructions

  • Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
  • Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
  • Prepare the Pumpkin Swirl: In a separate bowl, mix together pumpkin puree, cinnamon, nutmeg, ginger, and 2 tablespoons of sugar.
  • Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Dollop spoonfuls of the pumpkin mixture over the cheesecake layer. Add the remaining cheesecake batter on top, followed by more dollops of the pumpkin mixture. Use a knife or skewer to gently swirl the pumpkin mixture into the cheesecake, creating a marbled effect.
  • Bake the Cheesecake: Bake at 325°F (160°C) for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled, garnished with whipped cream if desired.

Notes

  • For a smooth cheesecake, make sure all ingredients are at room temperature.
  • To avoid cracks, bake the cheesecake in a water bath or place a pan of water in the oven on a lower rack.
  • Store leftovers in the fridge for up to 5 days, or freeze for longer storage.

Nutrition

Find it online: https://emiliarecipes.com/pumpkin-swirl-cheesecake-recipe/