Pumpkin Swirl Cheesecake Recipe Ultimate Fall Dessert
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Author:admin
Total Time:6 hours 45 minutes
Yield:12 servings 1x
Description
Make pumpkin swirl cheesecake w this ultimate recipe Discover the tech for a perfect marbled dessert just in time for fall 143 chars
Ingredients
Scale
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
24 ounces (3 packages) full-fat cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
For the Pumpkin Swirl:
3/4 cup pure pumpkin purée (not pie filling)
1 large egg yolk
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Instructions
Preheat oven to 325°F (165°C). Prepare a 9-inch springform pan by wrapping the bottom and sides with a double layer of heavy-duty aluminum foil to prevent water leakage.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling: In a large bowl, beat the room-temperature cream cheese and sugar until completely smooth and free of lumps. Add the sour cream and vanilla, beating until combined.
Add the room-temperature eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
Make the pumpkin swirl: In a medium bowl, whisk together the pumpkin purée, egg yolk, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
Pour the plain cheesecake batter over the cooled crust. Dollop the pumpkin mixture on top in several large spoonfuls.
Using a thin knife or skewer, gently drag through the two batters in a zig-zag or circular pattern to create a marbled effect. Do not over-swirl.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn the oven off, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and water bath, and let cool to room temperature on a wire rack. Then, refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
A stunning marbled cheesecake featuring a classic New York-style base swirled with a spiced pumpkin purée. This guide includes essential tips for a crack-free surface and beautiful swirls.
