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Cheesecake with Pumpkin Swirl

Creamy Cheesecake with Pumpkin Swirl for Cozy Fall Nights

A delightful Cheesecake with Pumpkin Swirl capturing fall flavors for any dessert table.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with finely crushed digestive biscuits.
  • 0.5 cups Granulated Sugar Adds sweetness to the crust.
  • 1 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice for extra depth.
  • 0.5 cups Unsalted Butter Melted; margarine can be used as an alternative.
For the Filling
  • 24 ounces Cream Cheese Ensure it's softened for a smooth texture.
  • 0.75 cups Granulated Sugar For filling.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 3 Large Eggs Use room temperature for better mixing.
  • 1 cups Sour Cream Can substitute Greek yogurt if needed.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
  • 0.25 teaspoon Ground Nutmeg Complements pumpkin flavor.
  • 0.25 teaspoon Ground Ginger Adds warmth.
  • 0.5 cups All-Purpose Flour Helps set the filling.
  • 0.5 cups Brown Sugar Adds slight caramel flavor.
For Garnishing
  • 1 cups Whipped Cream For serving and garnishing.
  • 0.25 cups Caramel Drizzle Optional.
  • 0.5 cups Crushed Pecans or Walnuts Adds crunch.

Equipment

  • 9-inch springform pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Mix in melted butter and press into a 9-inch springform pan. Bake for 8-10 minutes until golden, then cool.
  2. In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and vanilla, mixing until combined. Incorporate eggs one at a time, mixing on low speed. Fold in sour cream until integrated.
  3. In a separate bowl, whisk together pumpkin puree, nutmeg, ginger, flour, and brown sugar until smooth.
  4. Pour cheesecake filling over cooled crust. Drop spoonfuls of pumpkin mixture on top. Using a knife, gently swirl the mixtures together.
  5. Place the springform pan onto a baking sheet and prepare a water bath. Bake for 55-65 minutes or until edges are set.
  6. Once baked, turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.
  7. Remove cheesecake from oven and let reach room temperature. Refrigerate for at least 4 hours or overnight.
  8. To serve, remove from springform pan and garnish with whipped cream, caramel, or nuts. Slice and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 75mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Use a water bath for moisture and gentle swirling for presentation. Chill overnight for best flavor.

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