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Cheesecake with Pumpkin Swirl

Cheesecake with Pumpkin Swirl: Fall's Creamy Treat Awaits

This Cheesecake with Pumpkin Swirl combines creamy cheesecake with spiced pumpkin for a delightful fall dessert.
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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: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with finely crushed digestive biscuits if needed.
  • 0.25 cups Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 teaspoon Ground Cinnamon Alternatively, use pumpkin pie spice for extra warmth.
  • 0.5 cups Unsalted Butter, melted Use salted butter if unsalted is unavailable but reduce added salt.
For the Cheesecake Filling
  • 24 oz Cream Cheese, softened Ensure it's at room temperature for smooth mixing.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best quality.
  • 4 large Eggs Add one at a time to avoid overmixing.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
For the Pumpkin Swirl
  • 1 cup Pumpkin Puree Always use pure pumpkin, not filling.
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 teaspoon Ground Ginger Freshly grated ginger will give a more vibrant taste.
  • 2 tablespoons All-Purpose Flour Omit for a gluten-free version using gluten-free cookies.
  • 0.5 cup Brown Sugar
Optional Garnishes
  • 1 cup Whipped Cream Perfect for on top of the cheesecake.
  • 0.5 cup Caramel Drizzle Elevates presentation and flavor.
  • 0.5 cup Crushed Pecans/Walnuts Adds a delightful crunch.

Equipment

  • Mixing Bowl
  • stand mixer
  • 9-inch springform pan
  • Baking Sheet

Method
 

Making the Cheesecake
  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter in a mixing bowl. Press into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8–10 minutes until lightly golden and then let cool.
  4. Beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract.
  5. Add eggs one at a time, mixing on low speed after each addition. Fold in sour cream.
  6. Whisk together pumpkin puree, ground nutmeg, ground ginger, flour, and brown sugar until smooth.
  7. Pour one cup of cheesecake batter into the pumpkin mixture and fold until blended.
  8. Pour the remaining cheesecake batter into the cooled crust. Dollop pumpkin batter on top and swirl gently.
  9. Place the springform pan in a larger baking sheet and fill with hot water halfway up the sides.
  10. Bake for 55–65 minutes, until the center jiggles slightly but is mostly set.
  11. Turn off the oven, leave the door ajar, and let the cheesecake rest inside for 1 hour.
  12. Let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 20IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Ensure all dairy ingredients are at room temperature for a smooth filling. Use a water bath for even baking.

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