Pumpkin Swirl Cheesecake Tart
Indulge in the rich, autumnal flavors of this Pumpkin Swirl Cheesecake Tart, a perfect fusion of creamy cheesecake and spiced pumpkin goodness. This show-stopping dessert starts with a buttery graham cracker crust, baked to golden perfection, and is layered with a velvety cream cheese filling infused with warm fall spices like cinnamon, nutmeg, and ginger. The crowning glory is the mesmerizing swirl of plain cheesecake over the pumpkin layer, creating a stunning marbled effect that’s as delightful to the eyes as it is to the palate. With just 20 minutes of prep time and simple ingredients like pumpkin puree, cream cheese, and vanilla extract, this tart is an easy yet elegant treat for any festive gathering. Serve chilled for the ultimate pumpkin cheesecake experience—guaranteed to impress guests and satisfy seasonal cravings alike!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 80 grams Unsalted butter, melted
- 225 grams Cream cheese, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Large egg
- 120 grams Pumpkin puree
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 teaspoon All-purpose flour
Instructions
Preheat your oven to 175°C (350°F).
Place the graham crackers in a food processor and pulse until you get fine crumbs.
Transfer the crumbs to a bowl and mix them with the melted butter until evenly combined.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan.
Bake the crust for 8 minutes, then remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Mix in the vanilla extract and egg until fully incorporated.
Scoop out 3/4 cup of the cream cheese mixture into a separate bowl and set it aside.
To the remaining cream cheese mixture, add the pumpkin puree, cinnamon, nutmeg, ginger, and flour. Mix well until smooth.
Pour the pumpkin cheesecake mixture into the cooled crust and spread it evenly.
Dollop spoonfuls of the reserved plain cream cheese mixture on top of the pumpkin layer.
Use a toothpick or skewer to gently swirl the plain cream cheese mixture into the pumpkin layer, creating a marbled effect.
Place the tart in the oven and bake for 30–35 minutes, or until the center is set but still slightly jiggly.
Allow the tart to cool completely, then refrigerate for at least 2 hours before serving.
Slice and enjoy your Pumpkin Swirl Cheesecake Tart!
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 191.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 371 mg | 29% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 754 mg | 16% | |
*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.
