Description
A marbled, creamy cheesecake swirled with warmly spiced pumpkin, set on a buttery graham cracker crust. Perfect for autumn gatherings and holiday tables.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat Your Equipment: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to protect from water during the water bath.
- Combine Ingredients: In a bowl, mix graham cracker crumbs, 2 tablespoons of the granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- Prepare Your Cooking Vessel: In a large bowl, beat the softened cream cheese and remaining granulated sugar until smooth and lump-free. Add eggs one at a time, mixing gently after each. Blend in sour cream and vanilla extract until the batter is smooth.
- Assemble the Dish: Remove about 1 cup of the plain cheesecake batter and stir in the pumpkin puree, cinnamon, nutmeg, and ginger until uniform. Pour the plain cheesecake batter over the crust, then gently dollop the pumpkin batter on top. Use a knife to create gentle swirls for a marbled effect.
- Cook to Perfection: Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches about halfway up the sides of the springform. Bake at 325°F (163°C) for 55 to 65 minutes, until the edges are set and the center is slightly jiggly.
- Finishing Touches: Turn off the oven and crack the door open, leaving the cheesecake inside to cool gradually for about 1 hour. Remove from the water bath, uncover, and refrigerate for at least 4 hours or preferably overnight to fully set.
- Serve and Enjoy: Run a warm knife around the edge before releasing the springform. Slice with a clean, warm knife for neat edges and serve chilled, optionally with whipped cream, caramel drizzle, or chopped pecans.
Notes
- Use room-temperature cream cheese for a silky, lump-free filling.
- Wrap the springform pan tightly in foil to prevent water from seeping into the crust during the water bath.
- Chill overnight for best texture and flavor development.
- Run a knife around the edge after baking while the cake cools to prevent cracks and sticking.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 420
- Sugar: 22 g
- Sodium: 340 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 120 mg