Go Back
–+ servings
Cheesecake with Pumpkin Swirl

Cheesecake with Pumpkin Swirl: Fall's Creamy Delight

This Cheesecake with Pumpkin Swirl captures the comforting essence of autumn, making it a perfect dessert for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits if preferred.
  • ¼ cup Granulated Sugar
  • ½ tsp Ground Cinnamon Using freshly ground enhances the flavor.
  • 6 tbsp Unsalted Butter Margarine can be used for a dairy-free option.
For the Filling
  • 24 oz Cream Cheese Ensure it's softened for a smooth mixture.
  • 1 cup Granulated Sugar No substitutions are recommended for best results.
  • 1 tsp Vanilla Extract Almond extract is a suitable substitute for a different flavor.
  • 3 large Eggs Bring them to room temperature first.
  • ¾ cup Sour Cream Greek yogurt makes a great lighter swap.
For the Pumpkin Swirl
  • 1 cup Pumpkin Puree Opt for 100% pure puree, avoiding pie filling.
  • ¼ tsp Ground Nutmeg Freshness is crucial for the best flavor.
  • ¼ tsp Ground Ginger Fresh ginger can elevate the profile even more.
  • 1 tbsp All-Purpose Flour Almond flour is fantastic for gluten-free needs.
  • 2 tbsp Brown Sugar Feel free to substitute with coconut sugar.
For Serving
  • Whipped Cream Lightens up each slice and adds a fluffy finish.
  • Caramel Drizzle Enhances both flavor and presentation.
  • Crushed Pecans or Walnuts (optional) Adds delightful texture and nutty flavor.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter until evenly mixed. Press this mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes.
  3. In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add the granulated sugar, followed by the vanilla extract. Incorporate the eggs one at a time, then gently fold in the sour cream until smooth.
  4. In another bowl, mix the pumpkin puree, ground nutmeg, ground ginger, flour, and brown sugar until smooth.
  5. Fold one cup of the cheesecake filling into the pumpkin mixture. Pour the remaining cheesecake filling into the cooled crust and dollop the pumpkin mixture on top, swirling them together.
  6. Place the springform pan in a larger baking sheet filled halfway with hot water. Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
  7. Let the cheesecake cool in the oven for about 1 hour, then refrigerate for at least 4 hours before serving.
  8. Garnish with whipped cream, caramel drizzle, or crushed nuts before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 23gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother filling. Chill overnight for the best flavor and texture.

Tried this recipe?

Let us know how it was!