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Pumpkin Swirl Cheesecake Recipe

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★★★★★

4.2 from 54 reviews

This rich and creamy Cheesecake with Pumpkin Swirl combines the classic smoothness of traditional cheesecake with a flavorful, autumn-inspired pumpkin swirl. Perfectly spiced with cinnamon, nutmeg, and ginger, this dessert offers a festive and elegant finale for seasonal dinners or special occasions.

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 the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes until set, then remove it from the oven and allow it to cool completely while you prepare the filling.
  2. Make the Cheesecake Base: Using an electric or stand mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing well to combine. Add the eggs one at a time, beating on low speed after each addition until just combined to avoid incorporating excess air. Finally, blend in the room temperature sour cream until the batter is smooth, taking care not to overmix to prevent cracks 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 smooth and well blended. Take about 1 cup of the plain cheesecake batter and stir it into the pumpkin mixture to lighten the texture.
  4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Drop spoonfuls of the pumpkin batter mixture on top of the plain batter. Using a knife or toothpick, gently swirl the batters together to create an attractive marbled effect without fully mixing them.
  5. Bake with Water Bath: Place the springform pan on a baking sheet. Carefully pour hot water into the baking sheet until it reaches about halfway up the sides of the springform pan. This water bath helps keep the cheesecake moist and prevents cracking. Bake the cheesecake for 55 to 65 minutes, or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour to cool gradually.
  6. Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or preferably overnight to allow it to fully set and for the flavors to meld. Before serving, release the sides of the springform pan and remove it carefully. Garnish with whipped cream, caramel drizzle, and crushed pecans or walnuts as desired for added texture and flavor.

Notes

  • Use room temperature cream cheese, eggs, and sour cream to ensure a smooth, creamy batter free of lumps.
  • Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks in the finished cheesecake.
  • Do not skip the water bath during baking to keep the cheesecake moist and minimize cracking.
  • Swirl gently to achieve beautiful pumpkin marbling without fully blending the pumpkin and plain batters.
  • Make the cheesecake a day ahead for improved texture and flavor as it chills.

Keywords: cheesecake, pumpkin swirl, pumpkin cheesecake, autumn dessert, fall recipe, creamy cheesecake, marbled cheesecake, holiday dessert

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