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Easy Pumpkin Swirl Cheesecake Recipe

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★★★★★

4.8 from 101 reviews

This Easy Pumpkin Swirl Cheesecake combines the rich creaminess of classic cheesecake with the warm spices and vibrant flavor of pumpkin puree. Featuring a crunchy gingersnap crust and a beautiful marbled pumpkin swirl, this dessert is perfect for fall celebrations or any time you crave a seasonal treat. The cheesecake is baked in a water bath to ensure a smooth, crack-free finish and finished with optional toppings like salted caramel and whipped cream for added indulgence.

Ingredients

Scale

Crust

  • 1 and 1/2 cups (180g) gingersnap cookie crumbs*
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Filling

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/3 cup (80g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup (227g) pumpkin puree*
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*

Toppings (Optional)

  • Salted caramel
  • Whipped cream

Instructions

  1. Preheat Oven: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
  2. Make the Crust: Using a food processor, pulse the gingersnap cookies into crumbs. In a medium bowl, stir together the cookie crumbs, ground ginger, ground cinnamon, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan using the bottom of a measuring cup. Pre-bake for 10 minutes, then remove from the oven. Wrap the springform pan with a large piece of aluminum foil to prepare for the water bath. Allow the crust to cool slightly while preparing the filling.
  3. Make the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together on medium-high speed using a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. Add sour cream and vanilla extract, then beat until combined. On medium speed, add eggs one at a time, mixing after each addition until just blended. Avoid over-mixing to prevent deflating or cracking.
  4. Prepare Pumpkin Batter: Scoop out 2 cups of the cream cheese batter into a separate bowl. Stir in the pumpkin puree, ground cinnamon, and pumpkin pie spice until combined.
  5. Form the Swirl: Alternate spoonfuls of plain and pumpkin batters over the crust in the springform pan until all batter is used. Use a toothpick or knife to swirl the two batters together by dragging it vertically then horizontally to create a marbled effect.
  6. Prepare Water Bath: Boil enough water to provide 1 inch of water in a large roasting pan. Place the springform pan inside the roasting pan, then carefully pour the hot water around the springform pan. This water bath helps bake the cheesecake evenly and prevent cracking.
  7. Bake: Bake the cheesecake in the preheated oven for 55-70 minutes or until the center is almost set and slightly wobbly when the pan is gently shaken. If the top browns too quickly, tent loosely with foil halfway through baking.
  8. Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool down gradually.
  9. Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
  10. Serve: Run a knife along the edge of the springform pan to loosen the cheesecake, then remove the rim. Add optional toppings like salted caramel and whipped cream if desired. Slice with a clean, sharp knife dipped in warm water between cuts for neat slices.
  11. Store: Cover and refrigerate any leftover cheesecake for up to 5 days.

Notes

  • Using a water bath is essential to prevent cracks and ensure a smooth texture.
  • You can prepare the crust entirely in the food processor by pulsing all crust ingredients together.
  • Allow all ingredients, especially eggs and dairy, to be at room temperature for smooth batter consistency.
  • Do not over-mix the batter after adding eggs to avoid cheesecake deflating upon baking.
  • For neat slices, wipe the knife clean and dip it into warm water before each slice.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • Gingersnap cookie crumbs and pumpkin pie spice can be homemade or store-bought depending on preference.

Keywords: pumpkin cheesecake, pumpkin swirl cheesecake, fall dessert, gingersnap crust, creamy cheesecake, pumpkin spice cheesecake

Find it online: https://thefoodrecipe.com/easy-pumpkin-swirl-cheesecake-recipe/