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Pumpkin Swirl Cheesecake Recipe

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4.2 from 40 reviews

This Pumpkin Swirl Cheesecake is a decadent and creamy dessert perfect for autumn gatherings. Featuring a crisp gingersnap crust and a luscious cream cheese filling with a vibrant pumpkin swirl, this cheesecake combines classic fall spices like cinnamon and nutmeg for a rich, comforting flavor. Perfectly balanced with a hint of brown sugar sweetness, it’s an elegant centerpiece for holiday dinners or special occasions.

  • Total Time: 4 hours 80 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 1/4 cups crushed gingersnaps
  • 3 tablespoons light brown sugar
  • 3 tablespoons salted butter, packed

Cheesecake

  • 32 ounces cream cheese, softened
  • 1 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream, at room temperature
  • 4 large eggs, whisked and at room temperature
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 cup light brown sugar, packed

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed gingersnaps and 3 tablespoons of light brown sugar. Melt the salted butter and mix it into the gingersnap mixture until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of light brown sugar and mix well. Stir in the vanilla extract and sour cream until fully incorporated. Add the whisked eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.
  3. Divide and flavor the batter: Pour approximately 3/4 of the cheesecake batter over the prepared crust, smoothing it evenly. In a separate smaller bowl, combine the remaining batter with pumpkin puree, nutmeg, cinnamon, and the additional 1/4 cup light brown sugar, mixing gently to create the pumpkin-flavored batter.
  4. Create the swirl: Spoon dollops of the pumpkin batter over the plain cream cheese layer in the springform pan. Using a knife or skewer, carefully swirl the pumpkin batter into the cream cheese layer to create a marbled effect without overmixing.
  5. Bake the cheesecake: Place the springform pan in the preheated oven and bake for about 55 to 65 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Avoid overbaking to keep the cheesecake creamy. Optional: Use a water bath to minimize cracking by placing the springform pan in a larger roasting pan filled with hot water halfway up the sides.
  6. Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set firmly.
  7. Serve: Release the springform pan’s sides and transfer the cheesecake to a serving plate. Slice and serve chilled, optionally with whipped cream or a dusting of cinnamon.

Notes

  • For best results, ensure all dairy ingredients are at room temperature before mixing to achieve a smooth batter.
  • Using a water bath while baking can help prevent cracking on the cheesecake surface.
  • Storage: Keep the cheesecake refrigerated and consume within 4-5 days for optimal freshness.
  • You can substitute gingersnaps with graham crackers for a milder crust flavor.
  • Let the cheesecake come to room temperature for 15 minutes before serving to enhance the flavors.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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