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Easy Pumpkin Swirl Cheesecake Recipe

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4 from 80 reviews

This Easy Pumpkin Swirl Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin, creating a stunning dessert perfect for fall or any festive occasion. Featuring a buttery graham cracker crust and a beautiful pumpkin swirl, this cheesecake is both visually appealing and irresistibly delicious.

  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 ½ cups Graham cracker crumbs, finely crushed
  • 6 tablespoons Butter, melted
  • 3 tablespoons Sugar
  • ½ teaspoon Cinnamon (optional)

Cheesecake Base

  • 24 oz Cream cheese, softened
  • 1 cup Sugar
  • 3 large Eggs, room temperature
  • 1 teaspoon Vanilla extract
  • ½ cup Sour cream

Pumpkin Swirl Mixture

  • ¾ cup Pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon Pumpkin pie spice
  • 2 tablespoons Brown sugar
  • 1 large Egg yolk

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon if using. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a greased springform pan to form a crust. Chill while preparing the filling.
  2. Make the cheesecake base: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and sour cream until just combined.
  3. Prepare the pumpkin swirl mixture: In a separate bowl, mix together the pumpkin puree, pumpkin pie spice, brown sugar, and egg yolk until smooth and well blended.
  4. Assemble the cheesecake: Pour the cheesecake base evenly over the chilled crust. Spoon dollops of the pumpkin mixture on top of the cheesecake batter. Using a knife or skewer, gently swirl the pumpkin mixture into the cheesecake base to create a marbled effect, being careful not to overmix.
  5. Bake the cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan on the center rack and bake for approximately 55-65 minutes, or until the edges are set but the center is slightly jiggly. Avoid overbaking to keep the cheesecake creamy.
  6. Cool and chill: Remove the cheesecake from the oven and let it cool on a wire rack for about an hour. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  7. Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled. Optionally garnish with whipped cream or a sprinkle of cinnamon.

Notes

  • Use room temperature ingredients for a smooth batter and even baking.
  • Do not overmix the batter to avoid cracks in the cheesecake.
  • Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling which contains added sugars and spices.
  • For easy removal, run a knife around the edge of the cheesecake after baking and cooling to prevent sticking.
  • If desired, a water bath can be used during baking to prevent cracking.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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