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Easy Cheesecake with Pumpkin Swirl Recipe

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4.6 from 77 reviews

This Easy Cheesecake with Pumpkin Swirl combines the classic creamy richness of New York-style cheesecake with the warm, aromatic flavors of pumpkin and fall spices. Featuring a crunchy graham cracker crust and a beautiful marbled pumpkin swirl, this dessert is perfect for holiday gatherings or a cozy treat any time of year.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 tablespoon all-purpose flour
  • 2 tablespoons brown sugar

Optional Garnishes:

  • Whipped cream
  • Caramel drizzle
  • Crushed pecans or walnuts

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes, then remove and let it cool while you prepare the filling.
  2. Make the Cheesecake Base: Using an electric mixer or stand mixer, beat the softened cream cheese until it is smooth and creamy. Add the granulated sugar and vanilla extract, mixing well to combine. Add the eggs one at a time, beating on low speed just until combined after each addition. Finally, mix in the room temperature sour cream until the batter is smooth. Avoid overbeating to prevent cracks during baking.
  3. Prepare the Pumpkin Swirl Mixture: In a separate bowl, mix together the pumpkin puree, cinnamon, nutmeg, ground ginger, all-purpose flour, and brown sugar until well blended. Take about one cup of the plain cheesecake batter and add it to the pumpkin mixture, stirring until incorporated for a flavorful pumpkin swirl batter.
  4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Spoon dollops of the pumpkin mixture on top of the cheesecake layer. Using a knife or toothpick, gently swirl the pumpkin batter into the plain cheesecake to create a beautiful marbled effect.
  5. Bake with Water Bath: Place the springform pan onto a baking sheet. Carefully pour hot water into the baking sheet, filling it about halfway up the sides of the pan to create a water bath, which helps prevent cracking. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is nearly set but still slightly jiggly. After baking, turn off the oven, crack the door slightly open, and let the cheesecake cool inside for one hour.
  6. Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely. Before serving, carefully remove the cheesecake from the springform pan and optionally garnish with whipped cream, caramel drizzle, and crushed pecans or walnuts for added flavor and texture.

Notes

  • Use room temperature ingredients (cream cheese, sour cream, eggs) for a smooth batter and to avoid lumps.
  • The water bath is essential to prevent cracking and ensure creamy texture.
  • Do not overmix the batter, especially after adding eggs, to prevent excess air incorporation.
  • Chill the cheesecake overnight for best texture and flavor development.
  • Customize the garnish based on preference: nuts add crunch, caramel adds richness, whipped cream adds lightness.

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