Pumpkin Swirl Cheesecake Recipe
Introduction
This Pumpkin Swirl Cheesecake is a rich and creamy dessert with the perfect blend of spiced pumpkin and classic cheesecake flavors. Its beautiful marbled pattern makes it an impressive centerpiece for any fall gathering or holiday celebration.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup salted butter (melted)
- 3 – 8 oz. packages cream cheese (softened, 24 oz. total)
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream (plus more for topping)
- ½ cup sour cream (room temperature)
- 3 large eggs (room temperature)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree
Instructions
- Step 1: Grease a 9” springform pan and line the bottom with parchment paper. Preheat the oven to 325°F.
- Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until combined. Press this mixture firmly into the pan, covering the bottom and halfway up the sides. Set aside.
- Step 3: Beat the softened cream cheese in a medium bowl until light and fluffy. Add 1 ½ cups sugar and beat for another minute.
- Step 4: Mix in the flour, vanilla extract, sour cream, and heavy cream just until combined.
- Step 5: Add eggs one at a time, stirring gently by hand to avoid incorporating extra air.
- Step 6: Pour half of the cheesecake batter into a separate bowl and set aside.
- Step 7: To the remaining batter, fold in pumpkin puree, cinnamon, ginger, cloves, and nutmeg until fully combined.
- Step 8: Alternate large scoops of pumpkin and plain cheesecake batters into the prepared crust using an ice cream scoop. Swirl together gently with a knife for a marbled effect.
- Step 9: Wrap the springform pan in two layers of aluminum foil to protect from water. Place it in a larger pan and add water about 1” up the sides to create a water bath.
- Step 10: Bake for 50 minutes. Then turn off the oven and keep the door closed for 20 minutes. Crack the oven door slightly and leave the cheesecake inside for another 20 minutes.
- Step 11: Remove from the oven and cool completely. Refrigerate for at least 3 hours before serving.
Tips & Variations
- For a firmer crust, chill the graham cracker crust in the refrigerator for 15 minutes before adding the filling.
- Use canned pumpkin puree rather than pumpkin pie filling to control the spices.
- Add a sprinkle of chopped pecans or walnuts on top before baking for a crunchy texture.
- Top with whipped cream and a dusting of cinnamon to enhance the pumpkin spice flavor.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat individual slices gently in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just be sure to chill it thoroughly to let the flavors develop and the texture set.
What if I don’t have a springform pan?
A springform pan is ideal for cheesecakes because it allows easy removal. If you don’t have one, use a regular cake pan but line it generously with parchment paper so you can lift out the cheesecake.
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Pumpkin Swirl Cheesecake Recipe
- Total Time: 4 hours 10 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Swirl Cheesecake combines a creamy classic cheesecake with rich, spiced pumpkin swirls, all nestled on a buttery graham cracker crust. Perfectly balanced with warm autumn spices like cinnamon, ginger, and nutmeg, this decadent dessert is a seasonal favorite that bakes in a water bath for a smooth, flawless texture.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup salted butter, melted
Cheesecake Filling
- 3 – 8 oz. packages cream cheese, softened (24 oz. total)
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream
- ½ cup sour cream, room temperature
- 3 large eggs, room temperature
Pumpkin Mixture
- 1 cup pumpkin puree
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- Prepare the Pan: Grease a 9” springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
- Preheat Oven: Set your oven to 325°F (163°C) and allow it to come to temperature while preparing the ingredients.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ⅓ cup sugar until fully mixed. Press this mixture evenly across the bottom and halfway up the sides of the springform pan, packing it down firmly to hold its shape.
- Mix Cream Cheese Base: Using a hand or stand mixer, beat softened cream cheese until light and fluffy. Gradually add 1 ½ cups sugar and beat for an additional minute.
- Add Dry and Dairy Ingredients: Add flour, vanilla extract, sour cream, and heavy cream to the cream cheese mixture; blend just until combined to avoid overmixing.
- Incorporate Eggs: Gently add eggs one at a time by hand-stirring to minimize excess air, which helps prevent cracks during baking.
- Divide Mixture: Pour half of the cheesecake batter into a separate bowl and set it aside for the plain cheesecake layer.
- Prepare Pumpkin Swirl Mixture: To the remaining batter in the original bowl, fold in pumpkin puree along with cinnamon, ginger, cloves, and nutmeg until fully combined.
- Assemble the Swirl: Alternate spooning dollops of the plain batter and the pumpkin batter into the crust using an ice cream scoop. Use a knife to gently swirl the two mixtures for a marbled effect.
- Prepare Water Bath: Wrap the springform pan tightly with two layers of aluminum foil to prevent water leakage and place it inside a larger roasting pan or baking dish that can hold water.
- Bake in Water Bath: Pour hot water into the larger pan to come at least 1 inch up the sides of the cheesecake pan, then bake in the preheated oven for 50 minutes.
- Let Cheesecake Set Gradually: After baking, turn off the oven and keep the door closed for 20 minutes. Then crack the door open slightly and leave the cheesecake inside for another 20 minutes to cool slowly and prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then refrigerate for at least three hours, or preferably overnight, before serving.
Notes
- Using room temperature ingredients helps create a smooth, lump-free batter.
- Wrapping the pan in foil and baking in a water bath prevents cracking and promotes even baking.
- The slow cooling process in the oven helps avoid sudden temperature changes that can cause the cheesecake to crack.
- For best flavor, chill the cheesecake overnight before serving.
- Serve topped with a dollop of whipped cream for an extra indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Swirl Cheesecake, pumpkin cheesecake, fall dessert, autumn cheesecake, graham cracker crust cheesecake, spiced pumpkin dessert
