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Pumpkin Swirl Cheesecake Recipe

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This Pumpkin Swirl Cheesecake is a decadent dessert combining creamy cheesecake with spiced pumpkin puree in a beautiful swirl pattern. With a buttery graham cracker crust and a smooth, rich filling, this cheesecake is the perfect indulgence for fall gatherings, Thanksgiving, or any time you crave pumpkin-flavored treats. The blend of warm spices and creamy texture makes this a must-try autumn dessert!

Ingredients

  • Cream cheese
  • Sugar
  • Eggs
  • Pumpkin puree
  • Pumpkin pie spice
  • Vanilla extract
  • Graham crackers (crushed)
  • Butter (melted)
  • Heavy cream
  • Cinnamon
  • Nutmeg
  • Powdered sugar (optional for serving)

Instructions

  • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  • Mix crushed graham crackers with melted butter and press into the bottom of the pan to form the crust.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract.
  • In a separate bowl, mix pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg.
  • Reserve 1 cup of the cheesecake mixture, and stir the pumpkin mixture into the remaining batter.
  • Pour the pumpkin cheesecake mixture into the pan over the crust, then spoon the reserved plain cheesecake batter on top. Swirl the two batters together using a knife.
  • Bake for 50-60 minutes or until the center is just set. Cool completely before refrigerating for at least 4 hours.
  • Top with whipped cream and powdered sugar if desired before serving.

Notes

  • To prevent cracking, bake with a water bath or place a pan of water in the oven below the cheesecake.
  • Let the cheesecake come to room temperature before refrigerating to avoid condensation.
  • Can be made ahead and stored in the fridge for up to 3 days.

Nutrition

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