Description

Pumpkin Swirl Cheesecake is a rich, creamy dessert that combines classic cheesecake with spiced pumpkin pie flavors, featuring a beautiful swirl pattern that’s perfect for fall gatherings or Thanksgiving.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tbsp granulated sugar (for crust)
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
3/4 cup pumpkin purée
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves

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Instructions

Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of the pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined.
Remove about 1 cup of the batter and set aside.
In another bowl, combine pumpkin purée, cinnamon, nutmeg, ginger, and cloves. Stir into the remaining batter until smooth.
Pour the pumpkin batter over the crust. Drop spoonfuls of the plain batter on top and swirl with a knife to create a marbled effect.
Bake for 55-65 minutes, until center is almost set but slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Use a water bath for even baking and fewer cracks.
Let the cheesecake cool gradually to prevent cracks.
Store covered in the fridge for up to 5 days or freeze slices for up to 2 months.
Top with whipped cream or caramel drizzle for extra indulgence.