Description
This rich and creamy Pumpkin Swirl Cheesecake combines the classic velvety texture of cheesecake with the warm, comforting flavors of pumpkin and autumn spices. Featuring a crunchy graham cracker crust and a beautiful marbled swirl effect, it’s the perfect festive dessert for fall gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Pumpkin Swirl
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan to form the crust. Set aside.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs and Vanilla: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to keep the batter smooth. Stir in the vanilla extract for flavor.
- Divide Batter and Add Pumpkin Mixture: Separate the batter evenly into two bowls. In one bowl, add the pumpkin puree along with cinnamon, nutmeg, ginger, and salt. Mix until all spices are well incorporated.
- Layer the Batter: Pour half of the plain cheesecake batter over the graham cracker crust. Drop spoonfuls of the pumpkin-flavored batter over the plain layer. Then, pour the remaining plain batter on top.
- Create the Swirl Effect: Using a knife or skewer, gently swirl the pumpkin batter into the plain batter, creating a marbled pattern without overmixing.
- Bake: Bake the cheesecake in the preheated oven for 60 to 70 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake; slight jiggle in the center indicates perfect doneness to keep the creamy texture.
- Swirling technique is key for a beautiful marbled effect; avoid overmixing.
- Use a water bath for even baking and preventing cracks if desired.
- Refrigerate overnight for best texture and flavor.
- Use pure canned pumpkin puree, not pumpkin pie filling, for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
