Description
A rich and creamy Pumpkin Swirl Cheesecake that combines a buttery graham cracker crust with a smooth pumpkin-spiced cream cheese filling, perfect for autumn and holiday celebrations like Thanksgiving.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 325°F. Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the mixture is well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8–10 minutes until slightly golden, then remove and let it cool slightly.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until the mixture is light and fluffy. Add eggs one at a time, mixing on low speed after each addition until just blended to avoid overmixing.
- Separate Batter: Remove 1 cup of the plain cream cheese batter and set aside for swirling later.
- Add Pumpkin and Spices: To the remaining batter, add the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Mix until all the ingredients are thoroughly combined into a smooth pumpkin filling.
- Layer and Swirl: Pour the pumpkin batter evenly over the cooled crust. Drop spoonfuls of the reserved plain batter over the pumpkin layer. Using a knife, gently swirl the plain batter into the pumpkin layer to create a marbled effect.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50–60 minutes or until the center is almost set but still slightly jiggles when gently moved.
- Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to set completely before serving.
Notes
- Top with whipped cream and a dusting of cinnamon before serving for added flavor and presentation.
- For easy slicing, dip your knife in warm water and wipe clean between cuts to ensure clean slices.
