Cheesecake with Pumpkin Swirl
A creamy, tangy cheesecake blended with spiced pumpkin, perfect for autumn and holiday celebrations. This recipe offers a gourmet look and taste with surprisingly simple preparation.
Equipment
- 9-inch springform pan,
- Mixing bowl
- Stand Mixer or Hand Mixer
- Roasting Pan
- - Whisk
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs about 10–12 full sheets
- 0.25 cup granulated sugar
- pinch salt
- 0.5 cup unsalted butter melted
For the Cheesecake Filling
- 3 packages cream cheese 8-ounce packages, softened to room temperature
- 1.5 cups granulated sugar
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
For the Pumpkin Swirl
- 1 cup pumpkin puree not pumpkin pie filling
- 0.25 cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 1 large egg yolk at room temperature
Instructions
- Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan with 2-3 layers of heavy-duty aluminum foil and lightly grease the bottom.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and salt. Add melted butter and stir until fully combined. Press evenly into the pan bottom and bake 8-10 minutes. Let cool.
- Whisk pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, cloves, and egg yolk in a small bowl until smooth. Set aside.
- Beat softened cream cheese in a large bowl on medium speed until smooth, 2-3 minutes. Add granulated sugar gradually, mixing until just combined. Avoid overmixing.
- Add eggs one at a time on low speed, mixing gently after each addition. Stir in sour cream, vanilla extract, and salt until smooth.
- Pour two-thirds cheesecake batter over crust. Drop spoonfuls of pumpkin mixture randomly. Pour remaining batter over and swirl with knife in S-shaped motions.
- Place wrapped pan in larger roasting pan. Pour hot water halfway up pan sides to create water bath.
- Bake 60-75 minutes until edges are set but center jiggles slightly. Internal temperature ~150°F (65°C).
- Turn off oven, prop door open, and cool cheesecake in oven 1 hour. Remove from water bath and foil, then cool on wire rack 1-2 hours.
- Cover loosely and refrigerate at least 6 hours or overnight before serving. Run knife around edge to loosen before removing springform.
Notes
Ensure all dairy ingredients are at room temperature for smooth batter. Use water bath to prevent cracking and achieve creamy texture.