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Cheesecake with Pumpkin Swirl

Cheesecake with Pumpkin Swirl: Your Fall Dessert Dream

Enjoy a delightful Cheesecake with Pumpkin Swirl, a creamy and visually stunning dessert perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Feel free to swap with digestive biscuits for a different flavor.
  • 2 tablespoons Granulated Sugar Brown sugar can deepen the flavor.
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice is a great alternative.
  • 4 tablespoons Unsalted Butter Salted butter can work if reducing salt elsewhere.
For the Filling
  • 16 ounces Cream Cheese Ensure it’s softened for easy mixing.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist.
  • 3 large Eggs Using room temperature helps achieve perfect texture.
  • 1 cup Sour Cream Greek yogurt can be a healthier substitute.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
  • 1/4 teaspoon Ground Nutmeg Allspice could add extra heat.
  • 1/2 teaspoon Ground Ginger Omit if you prefer a simpler flavor.
  • 1/4 cup All-Purpose Flour Cornstarch is a gluten-free alternative.
  • 1/2 cup Brown Sugar White sugar can work in a pinch.
For Topping (Optional)
  • 1 cup Whipped Cream Consider a sprinkle of cinnamon on top.
  • 1/4 cup Caramel Drizzle Not too much, or it may overpower the pumpkin flavor.
  • 1/2 cup Crushed Pecans/Walnuts Adds a lovely autumn flair.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Baking Sheet

Method
 

Step‑by‑Step Instructions for Cheesecake with Pumpkin Swirl
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press the mixture into a 9-inch springform pan.
  3. Place the crust in the oven and bake for 8-10 minutes until golden brown. Let cool completely.
  4. Beat the softened cream cheese until smooth, then add granulated sugar and vanilla extract. Mix until combined.
  5. Add the eggs one at a time, mixing on low speed after each addition, then fold in the sour cream.
  6. In another bowl, whisk together pumpkin puree, nutmeg, ginger, flour, and brown sugar. Blend in one cup of cheesecake batter.
  7. Pour the plain cheesecake batter into the cooled crust, then dollop the pumpkin mixture on top and swirl gently.
  8. Prepare a water bath by placing the springform pan in a baking sheet filled with hot water. Bake for 55-65 minutes until set around edges.
  9. Turn off the oven and crack the door open. Cool in the oven for 1 hour, then let it cool at room temperature.
  10. Refrigerate the cheesecake for at least 4 hours, or overnight.
  11. Before serving, add toppings like whipped cream, caramel, or crushed nuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients and avoid overmixing for best results.

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