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Cheesecake with Pumpkin Swirl

Cheesecake with Pumpkin Swirl: A Creamy Fall Delight

This Cheesecake with Pumpkin Swirl combines creamy cheesecake and warm pumpkin spice, perfect for festive occasions.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Can substitute with finely crushed digestive biscuits
  • 1/4 cup Granulated Sugar Adjust for less sweetness
  • 1 teaspoon Ground Cinnamon Can use pumpkin pie spice
  • 1/2 cup Unsalted Butter Melted; salted butter can enhance flavor
For the Filling
  • 24 oz Cream Cheese Ensure softened, avoid low-fat
  • 1 cup Granulated Sugar Adjust to taste
  • 1 teaspoon Vanilla Extract Use pure extract for best results
  • 3 large Eggs Room temperature
  • 1 cup Sour Cream Can substitute with Greek yogurt
For the Pumpkin Swirl
  • 1 cup Pumpkin Puree Must be pure, not pie filling
  • 1/2 teaspoon Ground Nutmeg Optional
  • 1/2 teaspoon Ground Ginger Can substitute with more cinnamon
  • 2 tablespoons All-Purpose Flour Gluten-free flour works as alternative
  • 1/2 cup Brown Sugar Regular sugar can be used
For Serving
  • 1 cup Whipped Cream Optional garnish
  • 1 cup Caramel Drizzle Optional
  • 1/2 cup Crushed Pecans or Walnuts Optional garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • Roasting pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press into a 9-inch springform pan and bake for 8-10 minutes.
  3. Beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract until smooth.
  4. Add eggs one at a time, mixing on low speed, scraping the bowl to ensure all ingredients are combined.
  5. Blend in sour cream until smooth.
  6. In a separate bowl, combine pumpkin puree, ground nutmeg, ground ginger, all-purpose flour, and brown sugar. Fold in 1 cup of cheesecake batter.
  7. Pour cheesecake batter into the crust, then dollop pumpkin mixture on top. Swirl gently with a knife.
  8. Bake in a water bath for 55-65 minutes.
  9. Cool cheesecake in the oven for 1 hour with the door slightly open.
  10. Refrigerate for at least 4 hours before serving.
  11. Slice and serve garnished with whipped cream, caramel drizzle, and crushed nuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 240mgPotassium: 170mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 60mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to prevent cracks. Chill overnight for optimal flavor.

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