Description
This Cheesecake with Pumpkin Swirl is a festive and creamy dessert perfect for fall and holiday gatherings. It features a rich graham cracker crust, smooth cream cheese filling, and a flavorful pumpkin swirl with warming spices. The elegant marbled design makes it visually appealing and ideal for making ahead, ensuring a show-stopping finish to any dinner.
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 the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes, then remove from the oven and allow it to cool while you prepare the cheesecake filling.
- Make the Cheesecake Base: Using an electric or stand mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing well to combine. Add the eggs one at a time, beating on low speed after each addition just until fully incorporated. Then gently mix in the room temperature sour cream until the batter is smooth, taking care not to overbeat to avoid cracks in the cheesecake.
- Prepare the Pumpkin Swirl Mixture: In a separate bowl, blend together the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, all-purpose flour, and brown sugar until smooth. Remove about 1 cup of the plain cheesecake batter and fold it into this pumpkin mixture to create a combined swirl batter.
- Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Dollop 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 plain cheesecake batter to create an elegant marbled effect.
- Bake with Water Bath: Place the springform pan on a baking sheet. Carefully pour hot water into the baking sheet halfway up the side of the springform pan to create a water bath, which helps prevent cracking and keeps the cheesecake moist. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour to cool gradually.
- Chill and Serve: After resting, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely. When ready to serve, remove from the springform pan and garnish with your choice of whipped cream, caramel drizzle, and crushed nuts for added texture and flavor.
Notes
- Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter.
- Avoid overmixing the batter to prevent cracks during baking.
- Don’t skip the water bath – it’s essential for a creamy texture and crack-free cheesecake.
- Swirl the pumpkin mixture gently for a clean, attractive marbled effect.
- Cheesecake flavor improves after chilling overnight, making it a great make-ahead dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake, Pumpkin Swirl, Fall Dessert, Holiday Dessert, Cream Cheese, Pumpkin Puree, Baked Cheesecake, Marbled Cheesecake
