Description
Experience the essence of fall with this luscious Pumpkin Swirl Cheesecake, a festive dessert combining rich, creamy cheesecake and warm spiced pumpkin. Featuring a beautiful marbled swirl, a buttery graham cracker crust, and customizable spices, this cheesecake is perfect for holiday gatherings or cozy treats year-round.
Ingredients
Units
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
Cheesecake Base
- 24 oz (3 packages) cream cheese, softened
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream or heavy cream
Pumpkin Mixture
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Prepare the Crust: Mix graham cracker crumbs with melted butter and sugar until combined. Press firmly into the bottom of a springform pan to form an even crust. Chill while preparing the filling.
- Make the Cheesecake Base: Beat softened cream cheese in a large bowl until smooth. Gradually add sugar and mix well. Beat in eggs one at a time until fully incorporated. Add vanilla extract and sour cream or heavy cream and mix until smooth and creamy.
- Prepare the Pumpkin Mixture: In a separate bowl, combine pumpkin puree with brown sugar, cinnamon, nutmeg, and cloves. Stir until well blended to create a flavorful pumpkin swirl.
- Assemble the Swirl: Pour half of the cream cheese filling over the crust. Dollop half the pumpkin mixture in small spoonfuls over the cream cheese layer. Repeat with remaining cream cheese filling and pumpkin mixture. Use a butter knife or skewer to gently swirl the pumpkin through the cheesecake base, creating marbled ribbons.
- Bake and Cool: Preheat oven to 325°F (165°C). Bake cheesecake for 50-60 minutes until edges are set but center slightly jiggles. Cool gradually by leaving oven door ajar after baking, then refrigerate cheesecake overnight to fully set.
Notes
- Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
- Mix just until combined to prevent cracks caused by overmixing and air incorporation.
- Use a water bath when baking to maintain moisture and reduce cracking.
- Swirl pumpkin gently to keep distinct ribbons without overblending.
- Refrigerate for at least 6 hours or overnight for best texture and flavor development.
- Store leftovers covered in the refrigerator up to 5 days or freeze wrapped tightly up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg