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Cheesecake with Pumpkin Swirl

Irresistible Cheesecake with Pumpkin Swirl for Fall Bliss

This Cheesecake with Pumpkin Swirl combines creamy cheesecake with vibrant pumpkin flavors for a delightful fall dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute digestive biscuits if preferred.
  • 1/4 cup Granulated Sugar Use coconut sugar for a healthier option.
  • 1 teaspoon Ground Cinnamon Can use pumpkin pie spice as an alternative.
  • 1/2 cup Unsalted Butter Margarine can be used for a dairy-free option.
For the Filling
  • 16 ounces Cream Cheese Use full-fat for best results.
  • 1 teaspoon Vanilla Extract Can omit if desired.
  • 3 large Eggs An egg substitute can be used for vegan variation.
  • 1 cup Sour Cream Greek yogurt can serve as a substitute.
  • 1 cup Pumpkin Puree Ensure it's not pumpkin pie filling.
  • 1/2 teaspoon Ground Nutmeg Allspice may be used as an alternative.
  • 1/2 teaspoon Ground Ginger Allspice may be used as an alternative.
  • 1 tablespoon All-Purpose Flour Gluten-free flour can be substituted.
  • 1/2 cup Brown Sugar White sugar can be substituted in a pinch.
For Garnishing (Optional)
  • 1 cup Whipped Cream Can replace with coconut whipped cream for a dairy-free option.
  • 1/4 cup Caramel Drizzle Can use store-bought or homemade.
  • 1/2 cup Crushed Pecans or Walnuts Can omit if nut allergies are a concern.

Equipment

  • Springform Pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press mixture into the bottom of a springform pan and bake for 8-10 minutes.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until smooth. Mix in the eggs one at a time.
  4. Fold in the sour cream gently. Set aside the batter.
  5. In a separate bowl, blend together pumpkin puree, ground nutmeg, ground ginger, all-purpose flour, and brown sugar until smooth.
  6. Fold 1 cup of the cheesecake batter into the pumpkin mixture.
  7. Pour the plain cheesecake batter into the cooled crust. Drop spoonfuls of the pumpkin mixture on top and swirl gently.
  8. Place the springform pan on a baking sheet with hot water to create a water bath and then transfer to the oven.
  9. Bake for 55-65 minutes until the center is slightly jiggly but set. Turn off the oven and leave the door ajar for 1 hour.
  10. Allow cheesecake to cool completely at room temperature and then refrigerate overnight.
  11. Serve with whipped cream, caramel drizzle, and optional crushed nuts.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Allow your cheesecake to chill in the fridge for at least 24 hours before serving for enhanced flavor.

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