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Pumpkin Swirl Cheesecake Recipe

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4.1 from 6 reviews

This baked Pumpkin Swirl Cheesecake combines creamy vanilla cheesecake and spiced pumpkin batter swirled beautifully together in a cinnamon-infused buttery graham cracker crust. Perfectly spiced and decadently rich, this classic American dessert is ideal for autumn celebrations or any time you crave a comforting, festive treat.

Ingredients

Graham Cracker Crust

  • 2 ¼ Cups (270g) Fine Graham Cracker Crumbs (about 18 full sheets, 2 whole sleeves)
  • ¼ Cup Light Brown Sugar
  • ¾ Teaspoon Cinnamon
  • ½ Cup (113g) Unsalted Butter, melted

Pumpkin Swirl Cheesecake

  • 24 Ounces (681g | 3 Blocks) Full-Fat Cream Cheese, room temperature
  • 1 Cup (200g) Granulated White Sugar
  • ½ Cup (113g) Full-Fat Sour Cream, room temperature
  • 1 Teaspoon Vanilla Extract
  • 3 Whole Large Eggs, room temperature
  • 1 Cup (227g) Canned Pure Pumpkin Puree
  • 1 ¼ Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (180ºC) and position a rack in the center. Lightly grease a 9-inch (23cm) springform pan and line it with parchment paper.
  2. Make Graham Cracker Crust: Pulse graham crackers, brown sugar, and cinnamon in a food processor until fine crumbs form. Alternatively, crush crackers in a ziplock bag with a rolling pin. Transfer crumbs to a medium bowl and mix in melted butter until the mixture holds together when squeezed. If too dry, add a bit more butter.
  3. Press and Bake Crust: Press the graham cracker mixture firmly into the bottom and up the sides of the springform pan using a flat-edge cup or your fingers. Bake for 10 minutes, then cool completely in the fridge for 30 minutes or at room temperature for about 1 hour. Optionally wrap the pan’s bottom with foil to prevent leaks.
  4. Preheat Oven for Cheesecake: Lower the oven temperature to 325ºF (163ºC). Boil enough water in a kettle to fill a large baking pan with 1 inch of water to create a water bath for the cheesecake.
  5. Prepare Vanilla Cheesecake Batter: In a large bowl, use an electric mixer on medium-low speed to beat softened cream cheese and granulated sugar until smooth and creamy.
  6. Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract on low speed until combined without overmixing.
  7. Add Eggs: Add eggs one at a time, mixing on low speed after each addition. Scrape down the bowl sides after each egg to ensure even mixing; do not overmix.
  8. Prepare Pumpkin Batter: Scoop 2 cups of the vanilla cheesecake batter into a medium bowl. Stir in pumpkin puree, pumpkin pie spice, and cinnamon until fully combined.
  9. Assemble Cheesecake Layers: Pour about 1 cup of vanilla batter evenly over the cooled crust, then pour 1 cup of pumpkin batter on top. Alternate layers until all batter is used. Gently shake the pan to level layers. Using a butter knife or skewer, swirl the two batters vertically and horizontally to create a marbled effect.
  10. Bake Cheesecake in Water Bath: Place the roasting pan with boiling water on the bottom rack of the oven. Place the cheesecake pan in the middle rack and quickly close the oven. Bake for 60 to 70 minutes. The cheesecake is done when edges are puffed and set but the center jiggles slightly like jello.
  11. Cool in Oven: Turn off the oven and crack the oven door open with a wooden spoon to allow gradual cooling. Let the cheesecake cool inside for 1 hour.
  12. Finish Cooling: Remove cheesecake from the oven and carefully unwrap foil if used. Run a paring knife gently around the edge to loosen cheesecake from the pan. Transfer to a wire rack and cool at room temperature for 2 to 3 hours.
  13. Refrigerate: Cover and refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  14. Serve: Remove the outer ring of the springform pan, transfer the cheesecake to a serving platter. Serve plain or with whipped cream and salted caramel sauce if desired. For clean slices, wipe your knife after each cut with warm water and dry before slicing again.

Notes

  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Note that the crust may begin to soften after 3 days, but the cheesecake will remain delicious.
  • Room temperature ingredients ensure smooth batter without lumps.
  • Using a water bath helps prevent cracks and creates a creamy texture.
  • Do not overmix batter after adding eggs to avoid incorporating too much air, which could cause cracking.
  • Swirling gently creates a marbled pumpkin-vanilla effect without fully mixing the batters.
  • To prevent leaking, wrapping the springform pan bottom with foil is recommended, especially when placing in a water bath.
  • Allow cheesecake to chill thoroughly before slicing for best texture and clean slices.

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