Description
This Pumpkin Swirl Cheesecake is a rich and creamy dessert perfect for fall and holiday celebrations. Featuring a spiced graham cracker crust and a marbled blend of classic cheesecake and pumpkin puree infused with cinnamon, nutmeg, and cloves, this dessert offers a delightful balance of flavors and textures. Topped optionally with whipped cream, it’s an elegant yet comforting treat that’s sure to impress your guests.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Pumpkin Mixture
- 1 cup canned pumpkin purée
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup sour cream
Topping (Optional)
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, ground cinnamon, and melted butter until well combined. Press this mixture firmly onto the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the plain cheesecake batter: In a large bowl, beat softened cream cheese until smooth and fluffy. Add 3/4 cup granulated sugar, brown sugar, and vanilla extract, mixing until creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Reserve 1 cup of this plain batter for swirling.
- Prepare the pumpkin batter: To the remaining cheesecake batter in the bowl, add canned pumpkin purée, cinnamon, nutmeg, cloves, and sour cream. Mix everything thoroughly until fully combined and smooth.
- Assemble the cheesecake: Pour the pumpkin-flavored batter evenly over the baked crust. Spoon dollops of the reserved plain cheesecake batter on top of the pumpkin layer.
- Create the swirl effect: Using a knife or skewer, gently swirl the plain batter into the pumpkin batter by dragging it through the layers to create a marbled effect. Be careful not to over mix.
- Bake the cheesecake: Place the assembled cheesecake in the oven and bake for 55 to 65 minutes, or until the center is just set and slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill before serving: Remove the cheesecake from the oven, then refrigerate for at least 4 hours or preferably overnight to set completely.
- Serve: Before serving, optionally top with whipped cream for added richness and decoration. Slice and enjoy.
Notes
- For best results, use full-fat cream cheese and allow it to come to room temperature before mixing to avoid lumps.
- You may substitute the graham cracker crust with a gingersnap crust to add an extra hint of spice and warmth.
- Ensure cheesecake batter is not overmixed after adding eggs to prevent excess air and cracking.
- Letting the cheesecake cool slowly in the oven helps prevent cracks on the surface.
- Chilling the cheesecake for several hours or overnight improves texture and flavor melding.
