Print

Pumpkin Swirl Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe
Print Recipe

★★★★★

4.8 from 9 reviews

This Pumpkin Swirl Cheesecake combines the creamy richness of classic cheesecake with the warm flavors of spiced pumpkin puree. Featuring a buttery graham cracker crust and beautifully marbled layers of pumpkin and vanilla filling, this dessert is perfect for autumn celebrations or anytime you crave a festive treat.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar

For the cheesecake filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • A pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the proper temperature by the time your crust and batter are prepared.
  2. Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
  3. Make the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until the mixture is smooth and creamy, free of lumps.
  4. Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth and uniform batter.
  5. Prepare the Pumpkin Mixture: Divide the cheesecake batter into two equal parts. Stir the pumpkin puree, pumpkin pie spice, cinnamon, and a pinch of salt into one half, mixing thoroughly until smooth.
  6. Layer and Swirl: Pour half of the plain cheesecake batter evenly over the crust in the pan. Add dollops of the pumpkin batter on top, then use a knife or skewer to gently swirl the two batters together, creating a marbled effect. Repeat by pouring the remaining plain batter and pumpkin mixture, swirling again.
  7. Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly, and the edges are lightly puffed and starting to turn golden.
  8. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours to let it firm up properly and develop flavors.
  9. Serve: After chilling, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled to experience the perfect balance of creamy texture and spiced pumpkin flavor.

Notes

  • Ensure the cream cheese is fully softened before mixing to prevent lumps in your batter.
  • For a smoother swirl effect, use a toothpick or skewer to gently marinate the batters without overmixing.
  • To avoid cracking, bake the cheesecake in a water bath or place a shallow pan of water on the oven rack below.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • Allow the cheesecake to sit at room temperature for about 15 minutes before serving for the best texture.

Nutrition

Keywords: pumpkin cheesecake, swirl cheesecake, fall dessert, pumpkin dessert, graham cracker crust, cheesecake recipe

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