Description
Creamy, spiced, and elegantly swirled—this pumpkin swirl cheesecake is the perfect blend of classic cheesecake richness and cozy fall flavor. With its buttery graham cracker crust and marbled pumpkin spice top, it’s a stunning dessert made to impress and indulge.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons melted butter
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
¾ cup sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
For the Pumpkin Swirl:
¾ cup canned pumpkin puree
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
Make the swirl: In a separate bowl, combine 1 cup of the cheesecake batter with pumpkin and spices.
Pour plain batter over crust. Spoon pumpkin mixture on top and swirl gently with a knife for a marbled effect.
Bake for 55–65 minutes, until the center is just set.
Cool completely, then refrigerate for at least 4 hours or overnight.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
Nutrition
- Calories: 380 / Serving
- Fat: 28g / Serving
- Carbohydrates: 24g / Serving
- Protein: 6g / Serving