Description
A delicious and creamy pumpkin swirl cheesecake that combines the flavors of fall with a rich cheesecake base, perfect for any autumn gathering.
Ingredients
- Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (113 g) unsalted butter, melted
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- Cheesecake Filling
- 24 oz (680 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream
- 2 tbsp all-purpose flour
- Pinch of salt
- Pumpkin Swirl
- 1 cup (245 g) pumpkin purée (not pumpkin pie filling)
- ¼ cup (50 g) brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 tsp vanilla extract
- Optional Whipped Cream Topping
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon for dusting
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch (23 cm) springform pan.
- Mix the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt, then press into the bottom and sides of the pan.
- Bake the crust for 10 minutes and let it cool slightly.
- Beat the cream cheese until smooth, then add sugar and beat until creamy.
- Add eggs one at a time, mixing just until combined, then stir in vanilla, sour cream, flour, and salt.
- Transfer 1½ cups of the cheesecake batter to a separate bowl and stir in pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, nutmeg, cloves, and vanilla until smooth.
- Pour the plain cheesecake batter into the prepared crust and spoon the pumpkin mixture over the top.
- Use a knife to gently swirl the two batters together without overmixing.
- Place the cheesecake in a water bath (optional) and bake for 65–70 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
- Cool completely, then refrigerate for at least 6 hours or overnight.
- For the optional whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, then pipe onto the chilled cheesecake.
Notes
- For best results, use full-fat cream cheese.
- Make sure all ingredients are at room temperature before mixing.
- Chilling overnight enhances the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg