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Pumpkin Swirl Cheesecake Recipe

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★★★★★

4.6 from 144 reviews

This luscious Cheesecake with Pumpkin Swirl combines a classic creamy cheesecake with the warm and comforting flavors of pumpkin and spices. Featuring a crisp graham cracker crust and a beautifully marbled pumpkin swirl, this dessert is perfect for autumn gatherings and festive celebrations.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 tablespoon all-purpose flour
  • 2 tablespoons brown sugar

Optional Garnishes:

  • Whipped cream
  • Caramel drizzle
  • Crushed pecans or walnuts

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8-10 minutes until set, then remove and let it cool while you prepare the cheesecake filling.
  2. Make the Cheesecake Base: Using an electric mixer or stand mixer, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and vanilla extract while mixing well. Add the eggs one by one, beating on low speed just until combined after each addition. Finally, mix in the sour cream until the batter is smooth and well incorporated. Be careful not to overbeat to prevent cracks in the cheesecake.
  3. Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine the pumpkin puree with ground cinnamon, ground nutmeg, ground ginger, all-purpose flour, and brown sugar. Stir until smooth and fully blended. Then, add about 1 cup of the plain cheesecake batter into the pumpkin mixture and mix thoroughly to create the pumpkin swirl batter.
  4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Spoon dollops of the pumpkin swirl mixture on top of the cheesecake batter. Using a knife or toothpick, gently swirl the pumpkin mixture into the plain batter to create an attractive marbled effect without fully blending the two.
  5. Bake with Water Bath: Place the springform pan on a baking sheet. Pour hot water into the baking sheet to come about halfway up the side of the springform pan to create a water bath, which helps prevent cracking and ensures even baking. Bake at 325°F (160°C) for 55-65 minutes or until the center is almost set but still slightly jiggly.
  6. Rest and Chill: Once baking is complete, turn off the oven and slightly crack the oven door. Let the cheesecake rest inside the oven for 1 hour to cool gradually, preventing cracks. Then, remove from the oven, refrigerate for at least 4 hours or preferably overnight to set fully.
  7. Serve: Carefully remove the cheesecake from the springform pan. Garnish with optional whipped cream, caramel drizzle, and crushed pecans or walnuts before serving for an extra touch of flavor and texture.

Notes

  • Make sure the cream cheese and sour cream are at room temperature before mixing for a smooth batter.
  • Do not overmix the batter to avoid incorporating too much air, which can cause cracking.
  • The water bath helps prevent cracks by providing gentle, even heat and moisture during baking.
  • Using a toothpick or skewer to swirl creates a beautiful marbled effect but avoid over-mixing.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.

Keywords: cheesecake, pumpkin swirl, pumpkin cheesecake, fall dessert, marbled cheesecake, creamy cheesecake, graham cracker crust

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