Cheesecake with Pumpkin Swirl
A delightful dessert combining creamy cheesecake with rich pumpkin swirls, perfect for cozy gatherings or as a sweet treat at home.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 1 cups granulated sugar
- 32 ounces cream cheese, softened 4 (8-ounce) packages
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cups pumpkin puree
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
Making the filling
- In a large bowl, beat the cream cheese and sugar until smooth. Add in the vanilla and mix well.
- Add eggs one at a time, mixing in between each addition until fully incorporated.
- Divide the batter in half. To one half, stir in pumpkin puree, cinnamon, nutmeg, ginger, and salt.
Baking
- Pour half of the plain batter over the crust, then pour half of the pumpkin batter on top. Repeat with the remaining batters, swirling them together with a knife.
- Bake for 50-60 minutes or until the center is set with a slight jiggle.
- Let cool before refrigerating for at least 4 hours or overnight.
- Serve chilled and enjoy!
Notes
Make sure the cream cheese is softened for easier mixing. Don’t skip the cooling time; it helps set the cheesecake. Use fresh spices for better flavor. If you want a stronger pumpkin taste, add a bit more puree. Avoid overmixing after adding the eggs to keep the texture smooth.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 36gProtein: 6gFat: 22gSaturated Fat: 13gSodium: 330mgFiber: 1gSugar: 20g
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