Philly Pumpkin Swirl Cheesecake
Step into autumn indulgence with this creamy and flavorful Philly Pumpkin Swirl Cheesecake, a delightful fusion of seasonal pumpkin spice and rich Philadelphia cream cheese. Featuring a buttery graham cracker crust and a hypnotic swirl of spiced pumpkin puree mixed with velvety cheesecake batter, this dessert is as stunning to look at as it is to savor. Perfect for holiday gatherings or a cozy night in, this cheesecake combines warm notes of cinnamon, nutmeg, and ginger with the classic richness of vanilla-infused cream cheese filling. Easy to prepare in under 20 minutes, it bakes to perfection with a smooth, golden surface and a tantalizing marbled design. Let it chill overnight for the ultimate creamy texture, then serve as an impressive centerpiece that’s sure to wow your guests.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.333 cups Melted butter
- 24 ounces Philadelphia cream cheese (softened)
- 1 cups Granulated sugar (for filling)
- 1 teaspoons Vanilla extract
- 4 Eggs
- 1 cups Canned pumpkin puree
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 0.25 cups of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.
Add the eggs, one at a time, mixing on low speed after each addition until just blended.
Scoop out 1 cup of the cream cheese filling and set it aside in a small bowl.
To the remaining filling, add the canned pumpkin puree, ground cinnamon, nutmeg, and ginger. Mix until well combined.
Pour the pumpkin filling over the prepared crust in the springform pan. Then, dollop the reserved plain cream cheese filling onto the pumpkin layer in small spoonfuls.
Using a knife or skewer, gently swirl the plain filling into the pumpkin layer to create a marbled effect.
Place the springform pan on the middle rack of the oven and bake for 55 minutes, or until the center is almost set. It should still jiggle slightly when shaken.
Remove the cheesecake from the oven and run a knife around the edges to loosen it. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, release the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 27.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
