Print

Cheesecake with Pumpkin Swirl Recipe

Print Recipe

★★★★★

5 from 58 reviews

This decadent Cheesecake with Pumpkin Swirl combines a creamy, rich cheesecake base with a seasonal pumpkin-flavored swirl. Featuring a buttery graham cracker crust and a perfectly baked pumpkin-spiced filling, this dessert is ideal for fall gatherings and holiday celebrations. The marbled pumpkin swirl adds a festive touch and balanced flavor, making it a crowd-pleaser that’s both visually stunning and delicious.

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

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, blend together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake it for 8 to 10 minutes, then allow it to cool as you prepare the filling.
  2. Make the Cheesecake Base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing well. Incorporate eggs one at a time, beating on low speed until just combined to avoid overmixing. Gently fold in the sour cream until smooth, taking care not to overbeat to prevent cracking during baking.
  3. Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine the pumpkin puree with ground cinnamon, nutmeg, ginger, all-purpose flour, and brown sugar. Mix until the mixture is smooth and fully blended. Then add about 1 cup of the cheesecake batter to this pumpkin mixture and stir gently to combine.
  4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Drop spoonfuls of the pumpkin mixture over the cheesecake batter. Using a knife or toothpick, swirl the pumpkin mixture gently into the cheesecake batter to create a marbled effect without fully blending the layers.
  5. Bake with Water Bath: Place the springform pan on a baking sheet and carefully pour hot water into the baking sheet until it reaches about halfway up the sides of the springform pan. This water bath helps to prevent cracking by providing gentle, even heat. Bake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour to cool gradually and avoid sudden temperature changes.
  6. Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight, to set fully. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with whipped cream, caramel drizzle, and crushed pecans or walnuts if desired.

Notes

  • Ensure all ingredients, especially cream cheese and sour cream, are at room temperature to avoid lumps in the batter.
  • Do not overbeat the batter after adding eggs to minimize cracking.
  • Using a water bath is essential for baking this cheesecake to maintain moisture and prevent cracks.
  • Allowing the cheesecake to cool gradually in the oven after baking helps achieve a smooth texture.
  • Chilling the cheesecake overnight is recommended for the best flavor and texture.
  • You can substitute digestive biscuits for graham crackers if preferred.
  • For additional spice depth, feel free to add a pinch of cloves or allspice to the pumpkin swirl mixture.
  • Store leftovers wrapped tightly in the refrigerator for up to 4 days.

Keywords: cheesecake, pumpkin swirl, pumpkin cheesecake, fall dessert, holiday dessert, creamy cheesecake, graham cracker crust

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