Description
This Pumpkin Swirl Cheesecake is a creamy, spiced dessert perfect for fall gatherings. It blends rich cream cheese with velvety pumpkin puree and warm autumn spices like cinnamon, nutmeg, and cloves, offering a silky smooth texture and beautiful marbled appearance. Easy to make yet impressive to serve, this seasonal treat is customizable for dietary needs and ideal for any holiday or cozy occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Pumpkin Swirl
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Prepare the Crust: Crush graham crackers into fine crumbs and combine with melted butter until mixture resembles wet sand. Press firmly into the bottom of a springform pan to form an even, compact crust. Chill in the refrigerator while preparing the filling to set and become crisp.
- Make the Cream Cheese Mixture: Beat softened cream cheese with granulated sugar until smooth and fluffy, ensuring no lumps remain. Add eggs one at a time, mixing gently after each addition to create a velvety texture. Stir in vanilla extract and sour cream to enrich the flavor and improve silkiness.
- Prepare the Pumpkin Swirl: In a separate bowl, combine pumpkin puree with ground cinnamon, nutmeg, and cloves. Mix well to create a spiced pumpkin blend that will add festive autumn flavor and color.
- Assemble the Swirl: Pour half of the cream cheese mixture over the chilled crust. Dollop spoonfuls of the pumpkin mixture on top, then add the remaining cream cheese batter. Using a knife or skewer, swirl the layers gently to create marbled patterns without overmixing.
- Bake and Cool: Bake the cheesecake in a preheated oven at 325°F (163°C) using a water bath until the edges are set but the center slightly jiggles when shaken, about 55-65 minutes. Cool gradually by turning off the oven and leaving the door slightly open for about an hour. Then chill in the refrigerator for at least 4 hours or overnight until fully set and flavors develop.
Notes
- Use full-fat cream cheese and room temperature ingredients for best texture and smooth mixing.
- Don’t overmix the batter to avoid cracks and dense texture.
- Use a water bath during baking to prevent cracks and ensure even cooking.
- Swirl pumpkin puree gently to maintain beautiful marbled patterns.
- Cool cheesecake slowly before refrigeration to optimize texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze wrapped slices up to 3 months; thaw overnight in the refrigerator before serving.
- Reheat slightly in the microwave for 10-15 seconds if preferred warm, but avoid overheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pumpkin cheesecake, pumpkin swirl cheesecake, fall dessert, creamy cheesecake, spiced pumpkin dessert, holiday cheesecake, autumn dessert, pumpkin spice cheesecake