Description

Delight in the rich flavors of fall with this creamy Cheesecake with Pumpkin Swirl, featuring a buttery graham cracker crust and a luscious pumpkin swirl that brings seasonal warmth to your dessert table.

Ingredients

Scale

1 ½ cups graham cracker crumbs (or digestive biscuits

finely crushed)

¼ cup granulated sugar

½ teaspoon ground cinnamon

6 tablespoons unsalted butter

melted

3 packages (8 oz each) cream cheese

softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

¾ cup sour cream (room temperature)

1 cup pumpkin puree (not pumpkin pie filling)

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 tablespoon all-purpose flour

2 tablespoons brown sugar

Whipped cream (optional)

Caramel drizzle (optional)

Crushed pecans or walnuts (optional)

Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until well combined and press the mixture into the bottom of the prepared springform pan.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla, mixing until combined.
Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream until smooth.
In another bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar. Mix until smooth.
Pour half of the cheesecake filling over the crust, followed by half of the pumpkin mixture. Repeat the layers, finishing with the pumpkin mixture on top.
Use a knife or toothpick to gently swirl the two mixtures together.
Prepare a water bath by placing a baking sheet filled with water on the lower rack of the oven. Place the cheesecake on the middle rack.
Bake for 30-35 minutes, or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour to cool. Remove and refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use room temperature ingredients and ensure the cream cheese is well softened to avoid lumps. The cheesecake will hold its shape better if cooled gradually.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 28 g
Sodium: 330 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 115 mg

Keywords: Cheesecake, Pumpkin Swirl, Fall Dessert, Cream Cheese, Thanksgiving Treat