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Pumpkin Swirl Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe
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★★★★★

5.1 from 8 reviews

This Pumpkin Swirl Cheesecake combines the creamy richness of classic cheesecake with warm, festive pumpkin spice flavors. Featuring a buttery graham cracker crust and a beautiful marbled pumpkin swirl, this dessert is perfect for fall holidays and cozy gatherings.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅓ cup unsalted butter, melted

For the cheesecake:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt

For garnish (optional):

  • Whipped cream
  • Ground cinnamon or nutmeg for dusting
  • Caramel sauce or pumpkin pie spice for drizzling

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until fully moistened.
  3. Press the Crust: Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove and allow to cool.
  4. Beat the Cream Cheese: Using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes, ensuring no lumps remain.
  5. Add Sugar and Vanilla: Add the sugar and vanilla extract to the cream cheese and beat until well combined.
  6. Add Eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl sides to maintain smooth texture.
  7. Add Sour Cream: Beat in the sour cream until the mixture is uniform and creamy.
  8. Divide the Batter: Separate the batter into two bowls: about two-thirds in one and one-third in the other.
  9. Make Pumpkin Mixture: Stir pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt into the smaller bowl until smooth.
  10. Layer the Cheesecake: Spoon dollops of the pumpkin mixture over the plain batter in the pan. Use a butter knife or skewer to gently swirl, creating a marbled pattern.
  11. Bake the Cheesecake: Bake for 55-60 minutes until the center is set but slightly jiggles when the pan is shaken gently.
  12. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
  13. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set properly.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the batter.
  • Use pure pumpkin puree, not pumpkin pie filling, to control spice and sweetness levels.
  • Swirling the pumpkin mixture gently helps create a beautiful marbled effect without over-mixing.
  • Cooling the cheesecake in the oven with the door ajar prevents cracks on the surface.
  • Chill the cheesecake thoroughly before serving for best texture and flavor.

Nutrition

Keywords: pumpkin cheesecake, pumpkin swirl cheesecake, fall dessert, Thanksgiving dessert, cream cheese dessert

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