Print

Pumpkin Swirl Cheesecake Recipe Card Recipe

Pumpkin Swirl Cheesecake Recipe Card Recipe
Print Recipe

★★★★★

4.9 from 15 reviews

This Pumpkin Swirl Cheesecake combines a creamy, tangy base with the warm, festive flavors of pumpkin and autumn spices, swirled into a buttery graham cracker crust. Perfect for holiday gatherings or a cozy dessert any time of year, it features a delicate marbled finish and a rich yet smooth texture that melts in your mouth.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 24 oz cream cheese (3 blocks), softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp lemon juice (optional)

Pumpkin Swirl

  • 1 cup pumpkin purée
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 tbsp granulated sugar

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking.
  2. Make Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix well, then press firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then remove and allow to cool slightly while you prepare the filling.
  3. Prepare Cheesecake Filling: Using a mixer, beat the softened cream cheese and 1 cup sugar until smooth and creamy to remove any lumps.
  4. Add Flavorings and Eggs: Mix in the vanilla extract, then add eggs one at a time, beating well after each addition. Next, blend in the sour cream and optional lemon juice until the mixture is smooth and homogenous.
  5. Prepare Pumpkin Swirl: In a separate small bowl, combine the pumpkin purée, ground cinnamon, nutmeg, ginger, and 2 tablespoons sugar. Stir until well mixed.
  6. Assemble Cheesecake: Pour half of the cream cheese mixture over the prepared crust, spreading it evenly. Spoon half of the pumpkin mixture on top in dollops.
  7. Create Swirls: Use a knife or skewer to gently swirl the pumpkin mixture into the cream cheese layer, creating a marbled effect. Repeat by adding the remaining cream cheese filling and pumpkin purée on top, swirling again.
  8. Bake: Optionally, place the springform pan in a water bath to prevent cracking by setting it in a larger pan filled with hot water halfway up the sides. Bake the cheesecake for 60 to 70 minutes until the edges are set but the center still jiggles slightly when gently shaken.
  9. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set and enhance flavor.
  10. Serve: Carefully remove the springform pan sides, slice the cheesecake, and serve. For extra indulgence, top with whipped cream or a drizzle of caramel sauce if desired.

Notes

  • Using full-fat cream cheese and sour cream yields the creamiest texture.
  • The water bath is optional but helps prevent cracks on the cheesecake surface.
  • Allow the cheesecake to chill properly; slicing when cold will provide cleaner cuts.
  • Leftovers can be refrigerated for up to 5 days and taste great reheated slightly or served cold.
  • For a gluten-free version, use gluten-free graham crackers or substitute with crushed gluten-free cookies.

Nutrition

Keywords: pumpkin cheesecake, pumpkin dessert, holiday cheesecake, swirl cheesecake, autumn dessert, creamy cheesecake

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