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Pumpkin Swirl Cheesecake Recipe Ultimate Fall Dessert

Cheesecake with Pumpkin Swirl
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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.

    Nutrition

    Find it online: https://bestdisheasy.com/cheesecake-with-pumpkin-swirl-cream-cheese/