Cheesecake with Pumpkin Swirl Recipe
Introduction
This Cheesecake with Pumpkin Swirl is a festive and creamy dessert perfect for autumn and holiday gatherings. Its rich texture paired with warm spices and a beautiful marbled design makes it a delightful finale to any meal.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream (room temperature)
- For the Pumpkin Swirl:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- Optional Garnishes:
- Whipped cream
- Caramel drizzle
- Crushed pecans or walnuts
Instructions
- Step 1: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool while preparing the filling.
- Step 2: Beat softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed until just combined. Mix in sour cream until smooth, being careful not to overbeat.
- Step 3: In a separate bowl, mix pumpkin puree, ground cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Add about 1 cup of the cheesecake batter into the pumpkin mixture and stir to combine.
- Step 4: Pour the plain cheesecake batter evenly over the crust. Drop spoonfuls of the pumpkin mixture on top. Using a knife or toothpick, gently swirl to create a marbled effect.
- Step 5: Place the springform pan on a baking sheet. Pour hot water into the sheet about halfway up the pan to create a water bath, which prevents cracking. Bake for 55–65 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
- Step 6: Refrigerate the cheesecake for at least 4 hours or overnight. Remove from the springform pan and garnish with whipped cream, caramel drizzle, or crushed nuts before serving.
Tips & Variations
- Use room temperature cream cheese, eggs, and sour cream for a silky smooth batter.
- Avoid overmixing the batter to reduce air bubbles that cause cracks.
- Don’t skip the water bath; it keeps the cheesecake moist and prevents splitting.
- For clean marbled swirls, swirl gently and sparingly.
- Make the cheesecake a day ahead for flavors to meld beautifully.
- Substitute pecans for walnuts for a different nutty flavor.
Storage
Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Reheat at room temperature for 15–20 minutes if desired, but cheesecake is best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added spices and sugars which can affect the texture and flavor. Use pure pumpkin puree for best results.
How do I prevent cracks on my cheesecake?
Ensure all ingredients are at room temperature, avoid overmixing, bake in a water bath, and let the cheesecake cool gradually with the oven door slightly open to prevent cracks.
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Cheesecake with Pumpkin Swirl Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
Description
This Cheesecake with Pumpkin Swirl is a creamy, festive dessert perfect for fall and holiday gatherings. Featuring a graham cracker crust and a luscious cream cheese filling enhanced with a warm, spiced pumpkin swirl, this cheesecake combines rich texture and seasonal flavors in a visually stunning marbled design. Ideal for make-ahead entertaining, it pairs beautifully with a variety of dinner menus, from savory roasts to light salads.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream (room temperature)
For the Pumpkin Swirl:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
Optional Garnishes:
- Whipped cream
- Caramel drizzle
- Crushed pecans or walnuts
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 to 10 minutes until set, then remove from the oven and allow it to cool while you prepare the filling.
- Make the Cheesecake Base: Using an electric or stand mixer, beat the softened cream cheese until smooth and creamy with no lumps. Add the granulated sugar and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, blending on low speed each time until just combined to avoid aerating the batter excessively. Finally, fold in the sour cream gently until the mixture is smooth, taking care not to overmix to prevent cracking during baking.
- Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine pumpkin puree with ground cinnamon, nutmeg, ginger, all-purpose flour, and brown sugar, mixing until smooth. Add about one cup of the plain cheesecake batter into this pumpkin mixture and stir until fully incorporated.
- Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Then, drop spoonfuls of the pumpkin swirl mixture over the top of the plain batter. Using a knife or toothpick, gently swirl the pumpkin mixture into the cheesecake batter creating a marbled effect. Be careful not to over-swirl to keep the design distinct.
- Bake with Water Bath: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of the springform pan to create a water bath. This technique helps cook the cheesecake gently and prevents cracking. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. After baking, turn off the oven and crack the oven door slightly, leaving the cheesecake inside to rest for 1 hour to cool gradually.
- Chill and Serve: Remove the cheesecake from the oven and water bath carefully. Refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavors. Before serving, remove the sides of the springform pan and garnish with whipped cream, caramel drizzle, and crushed pecans or walnuts if desired.
Notes
- Ensure all dairy ingredients such as cream cheese, eggs, and sour cream are at room temperature for a smooth batter and even baking.
- Avoid overmixing the batter to minimize air bubbles which can cause cracks in the cheesecake.
- Using a water bath while baking helps maintain moisture and prevents the cheesecake from cracking.
- Gently swirl the pumpkin mixture to achieve a clean marbled appearance without blending the layers fully.
- This cheesecake tastes best when made a day ahead, allowing flavors to meld and the texture to firm up.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake, Pumpkin Swirl, Fall Dessert, Holiday Dessert, Cream Cheese, Pumpkin Puree, Water Bath Baking
