Description
This Cheesecake with Pumpkin Swirl is a creamy and festive dessert perfect for fall and holiday gatherings. It features a smooth cream cheese base with a beautifully marbled pumpkin swirl, infused with warm spices like cinnamon, nutmeg, and ginger. Baked in a water bath for a silky texture and crack-free finish, this cheesecake is indulgent yet elegant, making it an excellent finale for any dinner occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 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)
For the Pumpkin Swirl:
- 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
Optional Garnishes:
- Whipped cream
- Caramel drizzle
- Crushed pecans or walnuts
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
- Make the Cheesecake Base: Using an electric mixer, beat the softened cream cheese until it is smooth and creamy without lumps. Add the granulated sugar and vanilla extract and mix well to combine. Add the eggs one at a time, beating on low speed after each addition just until combined to avoid incorporating too much air. Finally, mix in the room temperature sour cream until the batter is smooth, being careful not to overbeat to prevent cracking during baking.
- Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, all-purpose flour, and brown sugar. Stir until completely smooth and well incorporated. Then add about one cup of the plain cheesecake batter into this pumpkin mixture and mix gently to blend the flavors.
- Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Drop spoonfuls of the pumpkin mixture on top of the plain batter. Using a knife or toothpick, gently swirl the pumpkin mixture through the batter to create a beautiful marbled effect. Take care not to over-swirl for the best visual appeal.
- Bake with Water Bath: Place the springform pan on a baking sheet. Carefully pour hot water into the baking sheet until it reaches about halfway up the side of the springform pan. This water bath helps keep the cheesecake moist and prevents cracking. Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Once done, turn off the oven, crack the oven door slightly open, and let the cheesecake rest inside for 1 hour to gradually cool.
- Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully. When ready to serve, remove from the springform pan and garnish with whipped cream, a drizzle of caramel, and crushed pecans or walnuts if desired. Slice and enjoy this rich, festive dessert.
Notes
- Use room temperature cream cheese, eggs, and sour cream to achieve a smooth and creamy cheesecake batter.
- Mix the batter just until combined to avoid introducing too much air, which can cause cracks during baking.
- Do not skip the water bath; it ensures even baking and prevents cracking by maintaining moisture.
- Swirl the pumpkin mixture gently for a clean, attractive marble effect without blending the colors too much.
- This cheesecake tastes best when made ahead and rested overnight, allowing flavors to meld perfectly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, pumpkin swirl, fall dessert, holiday dessert, pumpkin cheesecake, creamy dessert, marbled cheesecake
