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Cheesecake with Pumpkin Swirl

Creamy Cheesecake with Pumpkin Swirl: A Must-Try Delight

Indulge in this Cheesecake with Pumpkin Swirl, blending creamy cheesecake richness with warm pumpkin flavors, perfect for autumn celebrations.
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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: 10 slices
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs For a twist, try using digestive biscuits.
  • 0.25 cups Granulated Sugar Adds sweetness to both the crust and filling.
  • 0.5 teaspoons Ground Cinnamon Gives the crust a festive touch.
  • 0.5 cups Unsalted Butter Can be substituted with salted butter for richer flavor.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it’s softened for smooth mixing.
  • 1 cup Granulated Sugar Balances the cheesecake flavors.
  • 1 teaspoon Vanilla Extract Adds depth and a wonderful aroma.
  • 3 large Eggs Bring to room temperature for best mixing.
  • 0.5 cups Sour Cream Let sit out to reach room temperature.
  • 1 cup Pumpkin Puree Use pure puree, not pie filling.
  • 0.25 teaspoons Ground Nutmeg Complements the pumpkin beautifully.
  • 0.25 teaspoons Ground Ginger Adds a delightful zing.
  • 0.25 cups All-Purpose Flour Helps stabilize the filling.
  • 0.25 cups Brown Sugar Introduces a deeper sweetness.
For the Topping (Optional)
  • 1 cups Whipped Cream Adds a creamy finish to the cheesecake.
  • 0.5 cups Caramel Drizzle Perfect for drizzling over each slice.
  • Crushed Pecans or Walnuts Optional for added texture.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • Aluminum foil
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather a 9-inch springform pan and prepare your crust ingredients.
  2. In a bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press into the bottom of your springform pan.
  3. Bake the crust for 8–10 minutes until lightly golden and then allow it to cool completely.
  4. Beat the cream cheese until smooth, then add granulated sugar and vanilla extract, mixing until combined.
  5. Add eggs one at a time, mixing on low speed, then mix in sour cream until smooth.
  6. In a separate bowl, mix pumpkin puree, ground nutmeg, ground ginger, all-purpose flour, and brown sugar until combined.
  7. Stir 1 cup of the cheesecake batter into the pumpkin mixture until just combined.
  8. Pour the plain cheesecake batter into the cooled crust and spoon dollops of pumpkin mixture on top. Swirl gently.
  9. Wrap the springform pan in foil, place it in a larger baking dish, and fill the outer dish with hot water halfway up the sides.
  10. Bake for 55–65 minutes until the edges are set and the center is slightly jiggly. Cool in the oven for 1 hour.
  11. Cover and refrigerate for at least 4 hours or overnight before serving.
  12. Remove from the springform pan. Optionally top with whipped cream, caramel, and nuts before serving.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 1200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature dairy to ensure a smooth texture. Chill overnight for enhanced flavor.

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