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Pumpkin Swirl Cheesecake

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5 from 1 review

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

Prepare the Crust:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until the mixture is fully moistened.
  3. Press the Crust: Press the mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

  1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  2. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese, beating until combined.
  3. Add Eggs: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well combined.
  4. Add Sour Cream: Add the sour cream and beat until the mixture is smooth and creamy.
  5. Divide the Batter: Divide the cheesecake batter into two bowls, with about 2/3 of the batter in one and 1/3 in the other.

Prepare the Pumpkin Filling:

  1. Make the Pumpkin Mixture: In the smaller bowl, stir in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth.
  2. Layer the Cheesecake: Spoon large dollops of the pumpkin mixture over the plain cheesecake batter in the pan. Using a butter knife or skewer, gently swirl the pumpkin into the cheesecake to create a marbled effect.

Bake the Cheesecake:

  1. Bake: Place the cheesecake in the preheated oven and bake for 55-60 minutes or until the center is set and slightly jiggles when you gently shake the pan.
  2. Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  3. Chill: After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.

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