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Perfect Cheesecake Recipe with Pumpkin Swirl

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A creamy cheesecake with a spiced pumpkin swirl that combines rich cream cheese tang with the earthy sweetness of pumpkin. Perfect for holidays, birthdays, or casual get-togethers.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • ½ tsp ground cinnamon (optional)
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • ½ cup (120ml) sour cream
  • ¼ cup (60ml) heavy cream
  • ¾ cup (180g) pumpkin puree
  • ¼ cup (50g) brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves

Instructions

  1. Preheat your oven to 325°F (165°C). Prepare your springform pan by greasing it lightly and wrapping the outside with aluminum foil to prevent water from seeping in.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Press the mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
  4. Add the sugar and vanilla extract to the cream cheese, and mix until well combined. Then, add the eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent air bubbles.
  5. Stir in the sour cream and heavy cream, blending until smooth and luscious.
  6. In a separate bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves until combined. Set aside.
  7. Pour half of the cheesecake filling into the crust, spreading it evenly. Add dollops of the pumpkin mixture on top, then pour the remaining cheesecake filling over it. Use a butter knife to swirl the pumpkin mixture into the cheesecake for a marbled effect.
  8. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven.
  9. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when shaken. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
  10. Remove the cheesecake from the oven and water bath, and let it cool to room temperature on a cooling rack. Then refrigerate for at least 4 hours or overnight before serving.

Notes

[‘Make sure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.’, ‘Use a water bath to prevent cracks in the cheesecake.’, ‘Chill the cheesecake overnight for the best flavor and texture.’, ‘Use a butter knife to create distinct swirls in the pumpkin mixture.’]

Nutrition

Keywords: cheesecake, pumpkin swirl, fall dessert, Thanksgiving dessert, holiday recipe

Find it online: https://katedishes.com/perfect-cheesecake-recipe-with-pumpkin-swirl-youll-love/