Pumpkin Swirl Cheesecake
A delightful cheesecake blending creamy texture with the warm flavors of pumpkin, perfect for any gathering or celebration.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Filling
- 4 packages (8 ounces) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add in 1 cup sugar and vanilla, mixing well. Beat in the eggs one at a time until well incorporated.
- Divide the batter in half. In one half, mix in the pumpkin puree, pumpkin pie spice, and cinnamon until smooth.
Baking
- Pour alternating layers of the plain and pumpkin mixtures into the prepared crust, swirling gently with a knife to create a marbled effect.
- Bake for 50-60 minutes, or until the center is set.
Cooling and Serving
- Allow to cool, then refrigerate for at least 4 hours before serving.
- Serve chilled, topped with whipped cream if desired.
Notes
Use room temperature cream cheese for a smoother batter. Don’t overmix after adding eggs, as this can make the cheesecake crack. Allow the cheesecake to cool completely before refrigerating. For more pumpkin spice flavor, add extra pumpkin pie spice if you like.