Description
Celebrate the cozy flavors of fall with this creamy, spiced Pumpkin Swirl Cheesecake. Featuring a beautifully marbled pumpkin and cream cheese filling on a crisp graham cracker crust, this elegant yet simple dessert brings warmth and indulgence to your holiday table or any autumn gathering.
Ingredients
Units
Scale
Cheesecake Batter
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) sour cream or heavy cream (optional for extra creaminess)
Pumpkin Swirl
- 1 cup (245 g) pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbsp granulated sugar
Graham Cracker Crust
- 1 1/2 cups (150 g) crushed graham crackers
- 1/4 cup (60 g) unsalted butter, melted
- 2 tbsp granulated sugar
Instructions
- Prepare the Crust: Crush the graham crackers finely, then combine with melted butter and sugar. Press this mixture firmly into the bottom of a springform pan to form a crisp, golden base that supports the creamy filling.
- Make the Cheesecake Batter: Beat the softened cream cheese until smooth and fluffy. Gradually add sugar, eggs, and vanilla extract, mixing gently. Incorporate sour cream or heavy cream to enhance texture. Mix until just combined, being careful not to overbeat to avoid cracks.
- Prepare the Pumpkin Swirl: In a separate bowl, blend pumpkin puree with cinnamon, nutmeg, ginger, cloves, and sugar. Adjust spices to taste to create a flavorful, balanced pumpkin mixture.
- Create the Swirl Effect: Pour half of the cheesecake batter over the crust. Spoon dollops of the pumpkin mixture on top, then add the remaining batter. Use a knife or skewer to gently swirl the pumpkin into the batter, creating a marbled pattern without overmixing.
- Bake and Cool: Place the cheesecake in a water bath and bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still slightly jiggles. Cool at room temperature, then refrigerate overnight to chill and set fully.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
- Baking in a water bath helps prevent cracks and ensures even cooking.
- Do not overmix the batter to avoid incorporating too much air.
- Chill the cheesecake thoroughly for best texture and flavor.
- Swirl the pumpkin gently for clean, distinct marbling.
- For gluten-free crust, substitute graham crackers with gluten-free cookies or ground nuts.
- For vegan version, use vegan cream cheese and flax eggs.
- Add toppings such as toasted pecans, caramel drizzle, or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg