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Pumpkin Swirl Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe
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★★★★★

4.8 from 30 reviews

This Pumpkin Swirl Cheesecake combines a creamy classic cheesecake with the warm, rich flavors of pumpkin and cinnamon. Featuring a buttery graham cracker crust and beautiful pumpkin swirls atop the smooth cream cheese base, this dessert is perfect for fall celebrations, holiday dinners, or any time you want a cozy, comforting treat with an elegant presentation.

Ingredients

Scale

Crust

  • 1 1/4 – 1 1/2 cups crushed graham cracker cookies (about 8–10 graham crackers)
  • 5 Tablespoons melted butter
  • 1 Tablespoon granulated sugar
  • Pinch of salt

Cheesecake Filling

  • 4 packages (8 ounces each) cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons cornstarch
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract

Pumpkin Mixture

  • 1 cup pumpkin puree
  • 1 1/2 – 2 teaspoons ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Brush a 9-inch springform pan with butter to prevent sticking.
  2. Make the Crust: Crush the graham crackers finely using a rolling pin in a ziplock bag or pulse in a food processor until you have about 1 1/2 cups crumbs.
  3. Mix Crust Ingredients: Combine the graham cracker crumbs with melted butter, sugar, and a pinch of salt. Mix thoroughly until sandy and evenly coated.
  4. Press and Bake Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes until golden and fragrant. Let it cool completely.
  5. Prepare Cheesecake Batter: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese with sugar and cornstarch until smooth and creamy. Avoid overmixing to prevent air incorporation.
  6. Add Eggs and Vanilla: One at a time, add eggs to the cream cheese mixture, beating well after each addition. Stir in vanilla extract until smooth.
  7. Prepare Pumpkin Mixture: In a separate bowl, combine pumpkin puree with 2 cups of the cream cheese batter and cinnamon. Mix until fully incorporated.
  8. Reserve Pumpkin Mixture: Set aside 1 cup of the pumpkin-cream cheese mixture for swirling.
  9. Layer Pumpkin Mixture: Pour the remaining pumpkin mixture evenly over the cooled crust in the springform pan.
  10. Add Cream Cheese Batter: Carefully spread the remaining plain cream cheese batter over the pumpkin layer to create two distinct layers.
  11. Add Pumpkin Dollops: Spoon dollops of the reserved pumpkin mixture on top of the cream cheese batter layer evenly across the surface.
  12. Create Swirls: Use a butter knife to gently swirl the pumpkin dollops into the cream cheese layer, creating a marbled effect.
  13. Setup Water Bath: Place the springform pan inside a larger roasting pan. Pour in hot water to reach about 1 inch up the sides of the springform pan to create a water bath for even baking and moisture.
  14. Bake Cheesecake: Bake for approximately 60 to 70 minutes. The center should still jiggle slightly when gently shaken. This ensures it doesn’t overbake and crack.
  15. Cool Gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside for at least 30 minutes to prevent cracking.
  16. Chill: Remove from the oven and water bath, let it cool completely at room temperature, then refrigerate for several hours or overnight to set fully.
  17. Serve: Remove the cheesecake from the springform pan and serve slices with optional whipped cream for extra indulgence.

Notes

  • For best results, use full-fat cream cheese and room temperature ingredients to ensure a smooth batter.
  • Do not overmix the batter to avoid incorporating too much air which can cause cracks.
  • Using a water bath helps maintain even baking and prevents cracks on the cheesecake surface.
  • Make sure to chill the cheesecake overnight for optimal texture and flavor.
  • Store leftovers in the refrigerator, covered, for up to 4 days.
  • This cheesecake can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition

Keywords: pumpkin cheesecake, pumpkin swirl cheesecake, fall dessert, holiday cheesecake, creamy pumpkin dessert, graham cracker crust, cinnamon pumpkin cheesecake

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