Print

Cheesecake with Pumpkin Swirl

Print Recipe

This Cheesecake with Pumpkin Swirl is the perfect fall dessert! Creamy cheesecake meets warm pumpkin spice for an unforgettable treat.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup sour cream
  • For the Pumpkin Swirl:
  • 1 cup pumpkin puree
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8-10 minutes, then let cool slightly.
  3. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract and sour cream. Add eggs one at a time, beating well after each addition.
  4. Make the Pumpkin Swirl: In a separate bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, and cloves.
  5. Pour cheesecake filling over the cooled crust. Dollop pumpkin mixture over the cheesecake filling. Use a knife or skewer to swirl the pumpkin into the cheesecake.
  6. Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  7. Remove from oven and let cool completely before refrigerating for at least 4 hours, or preferably overnight.
  8. Remove the sides of the springform pan and serve.

Notes

Serve chilled with a dollop of whipped cream and a sprinkle of cinnamon.

Find it online: https://grilldrip.com/cheesecake-with-pumpkin-swirl/