Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake is a show-stopping dessert that beautifully combines creamy cheesecake with rich, spiced pumpkin flavor. With a buttery graham cracker crust and swirled layers of pumpkin and vanilla cheesecake, each slice is both visually stunning and packed with fall flavors. Perfect for the holiday season or any special occasion, this cheesecake is sure to impress with its smooth texture and delightful balance of spices and sweetness. Serve it with a dollop of whipped cream for an unforgettable dessert experience.

Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger

Instructions:

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks, and grease the inside.
  2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 8-10 minutes, then set aside to cool slightly.
  3. Prepare the Cheesecake Batter: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Separate and Flavor the Batter: Divide the batter in half. To one half, add the pumpkin puree, cinnamon, nutmeg, and ginger, mixing until fully combined.
  5. Create the Swirl: Pour half of the plain cheesecake batter into the crust, followed by half of the pumpkin batter. Repeat with the remaining plain and pumpkin batters. Use a knife to gently swirl the batters together, creating a marbled effect.
  6. Bake in a Water Bath: Place the springform pan in a large roasting pan and fill the roasting pan with about an inch of hot water. Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
  7. Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, or overnight.
  8. Serve: Slice and serve your Pumpkin Swirl Cheesecake with whipped cream, if desired.

Enjoy this Pumpkin Swirl Cheesecake as a creamy, beautifully marbled dessert that’s sure to impress during the holidays or any special gathering!

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