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Pumpkin Swirl Cheesecake Recipe

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★★★★★

4.5 from 122 reviews

This Pumpkin Swirl Cheesecake combines a creamy, smooth cream cheese base with a rich and aromatic pumpkin mixture swirled throughout, all set on a cinnamon-kissed graham cracker crust. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, this festive dessert is ideal for fall celebrations or any time you crave a delicious twist on traditional cheesecake.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅓ cup unsalted butter, melted

For the cheesecake:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt

For garnish (optional):

  • Whipped cream
  • Ground cinnamon or nutmeg for dusting
  • Caramel sauce or pumpkin pie spice for drizzling

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake and crust.
  2. Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until the mixture is fully moistened and crumbly.
  3. Press the Crust: Press the crust mixture evenly into the bottom of a 9-inch springform pan to form a compact base. Bake the crust for 10 minutes, then remove and set aside to cool.
  4. Beat the Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
  5. Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and continue beating until well combined.
  6. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the bowl sides to ensure even mixing.
  7. Add Sour Cream: Mix in the room temperature sour cream until the batter is smooth and creamy.
  8. Divide the Batter: Separate the batter into two bowls, placing about two-thirds in one bowl and one-third in the other.
  9. Make the Pumpkin Mixture: To the smaller portion, add pumpkin puree, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Stir thoroughly until smooth.
  10. Layer the Cheesecake: Spoon large dollops of the pumpkin mixture over the plain cheesecake batter spread in the springform pan. Use a butter knife or skewer to gently swirl the two mixtures together to create a marbled effect.
  11. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggles when you gently shake the pan.
  12. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually and prevent cracking.
  13. Chill Before Serving: Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to fully set the texture.
  14. Garnish (Optional): Before serving, top with whipped cream, a dusting of ground cinnamon or nutmeg, and drizzle with caramel sauce or pumpkin pie spice as desired.

Notes

  • Use pumpkin puree only, not pumpkin pie filling, to control sweetness and spice levels.
  • Room temperature ingredients blend more smoothly and prevent lumps in the batter.
  • Swirling gently maintains the marbled look without overmixing flavors.
  • Slow cooling in the oven helps prevent cracks on the cheesecake surface.
  • Refrigerate overnight for best texture and flavor development.

Keywords: pumpkin swirl cheesecake, pumpkin cheesecake, pumpkin dessert, fall dessert, holiday cheesecake, creamy cheesecake, spiced pumpkin

Find it online: https://nataliereeve.com/pumpkin-swirl-cheesecake-recipe/