Pumpkin Swirl German Cheesecake
Indulge in the perfect harmony of fall flavors and creamy decadence with this Pumpkin Swirl German Cheesecake. This stunning dessert features a buttery graham cracker crust as the base for a rich, silky cream cheese filling swirled with spiced pumpkin puree, creating an eye-catching marbled effect. Infused with warming spices like cinnamon, nutmeg, and ginger, each bite delivers a festive blend of sweetness and autumnal spice. The cheesecake is gently baked to perfection and chilled for a dreamy, melt-in-your-mouth texture. Whether you're celebrating the holidays or simply craving something special, this Pumpkin Swirl German Cheesecake is a show-stopping, crowd-pleasing treat sure to impress. Serve it with a dollop of sour cream for a classic touch! Perfect for fall gatherings, Thanksgiving spreads, or any occasion needing a sweet seasonal treat.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 4 Eggs
- 1 cup Canned pumpkin puree
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup Sour cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line its base with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with a hand or stand mixer at medium speed until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs (one at a time), beating well after each addition to ensure a smooth batter.
Remove 1 cup of the cream cheese mixture and transfer it to a small bowl. Add the canned pumpkin, ground cinnamon, nutmeg, and ginger to this portion. Mix well until fully combined.
Pour the plain cream cheese filling into the springform pan over the crust and spread it evenly.
Carefully spoon dollops of the pumpkin mixture onto the plain cheesecake batter. Use a knife or skewer to gently swirl the two mixtures together, creating a marbled effect. Avoid over-mixing.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour, allowing it to cool gradually. This helps prevent cracking.
After cooling in the oven, remove the cheesecake and let it reach room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the flavors to fully develop.
Serve chilled, topped with a dollop of sour cream if desired. Slice and enjoy your Pumpkin Swirl German Cheesecake!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 26.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 144 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.
