Pumpkin Swirl Cheesecake Recipe
Pumpkin Swirl Cheesecake Recipe that turns your fall gatherings into cozy moments with rich creamy flavors everyone will love
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups graham cracker crumbs (about 200 grams)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 325°F (163°C). This lower temp helps the cheesecake bake gently without cracking.
- Make the crust: Mix the graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until everything’s combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan—about 1 inch up the sides. Use the back of a spoon or a flat-bottomed glass for an even layer.
- Prepare the cream cheese batter: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2–3 minutes.
- Gradually add 1 cup sugar and vanilla extract, mixing well.
- Add the eggs one at a time, mixing just until combined after each addition. Don’t overbeat; that can cause cracks.
- Stir in the flour and salt until no lumps remain.
- Make the pumpkin mixture: In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, and ginger.
- Assemble the cheesecake: Pour half of the cream cheese batter over the crust.
- Drop spoonfuls of the pumpkin mixture over the batter, then pour the remaining cream cheese batter on top.
- Create the swirl: With a butter knife or skewer, gently swirl the pumpkin mixture into the cream cheese batter. Don’t overmix—you want pretty ribbons of pumpkin.
- Bake: Place the springform pan on a baking sheet and bake for about 55–65 minutes. The edges should be set but the center will still jiggle slightly.
- Cool and chill: Let the cheesecake cool at room temperature for about an hour. Then refrigerate for at least four hours, but overnight is best for clean slices and full flavor.