Pumpkin Swirl Cheesecake
Indulge in the rich, velvety delight of Pumpkin Swirl Cheesecake, a show-stopping dessert that's perfect for fall and holiday celebrations. This decadent recipe begins with a buttery graham cracker crust, layered with a luscious cream cheese base that's marbled with spiced pumpkin puree. The warm notes of cinnamon, nutmeg, and ginger infuse every bite with cozy autumnal flavors, while the elegant swirl design adds a touch of sophistication. Baked to creamy perfection using a water bath to prevent cracking, this cheesecake is as visually stunning as it is delicious. Ideal for dinner parties or Thanksgiving feasts, this make-ahead dessert guarantees rave reviews with its creamy texture, sweet and spiced layers, and crowd-pleasing presentation. Whether you're a pumpkin enthusiast or simply seeking a gourmet treat, this Pumpkin Swirl Cheesecake is sure to become your new seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 3 whole Large eggs
- 1 cup Canned pumpkin puree
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 1 tablespoons All-purpose flour
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened.
Press the crust mixture firmly into the bottom of the prepared springform pan. Set aside.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Remove 1 cup of the cream cheese mixture and set aside in a separate bowl.
To the remaining mixture, stir in the pumpkin puree, cinnamon, nutmeg, ginger, and flour. Mix until fully combined.
Pour the pumpkin filling over the prepared crust and spread it evenly.
Drop spoonfuls of the reserved cream cheese mixture onto the pumpkin filling. Use a knife or skewer to gently swirl the two mixtures together to create a marbled effect.
Place the springform pan in a roasting pan and fill the roasting pan with enough hot water to come about halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake for 60 minutes, or until the center is slightly set but still jiggles a bit when shaken.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Once cooled, remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight before serving.
Run a knife around the edge of the cheesecake before removing the sides of the springform pan. Slice and serve!
Nutrition Facts
Calories |
5145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.7 g | 446% | |
| Saturated Fat | 198.2 g | 991% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1502 mg | 501% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 459.9 g | 167% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 327.0 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 966 mg | 74% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1699 mg | 36% | |
*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.
