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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

5 from 1 vote
This Pumpkin Swirl Cheesecake is the ultimate fall dessert, perfect for Thanksgiving, cozy gatherings, or anytime you want to impress your guests with a beautiful, decadent treat.
Servings 12 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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Equipment

Ingredients
  

For the Crust

  • 7 oz (200g) digestive biscuits or graham crackers
  • 2 tbsp (30g) sugar
  • 1/4 tsp (1g) ground cinnamon
  • 1/4 cup (60g) unsalted butter , melted

For the Cream Cheese Filling

  • 23 oz (650g) cream cheese , room temperature
  • 1/2 cup (100g) brown sugar
  • 2 tbsp (16g) cornstarch
  • 1/4 tsp (1g) salt
  • 3/4 cup (180g) sour cream
  • 3 large eggs , room temperature
  • 1 tsp (5g) vanilla extract

For the Pumpkin Cream Cheese Filling

  • 1 cup (240g) pumpkin puree
  • 1 tsp (3g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves

Instructions
 

Prepare the crust.

  • Preheat the oven to 350°F (180°C) and line with parchment paper an 8-inch (20cm) springform pan (with a removable base).
  • Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.
    Pumpkin Cheesecake - prepare the crust step 1
  • Add sugar, cinnamon and melted butter and mix until evenly moistened.
    Pumpkin Cheesecake - prepare the crust step 2
  • Press the mixture into the bottom and sides of the pan using the back of a spoon.
    Pumpkin Cheesecake - prepare the crust step 3
  • Bake for 10-13 minutes. Set aside to cool completely.
    Pumpkin Cheesecake - prepare the crust step 4

Prepare the cream cheese filling.

  • Reduce oven temperature to 300°F (150°C).
  • In a large bowl mix the cream cheese until smooth.
    Pumpkin Cheesecake - prepare the cream cheese filling
  • Add brown sugar, salt, vanilla extract and cornstarch and mix until combined.
    Pumpkin Cheesecake - prepare the cream cheese filling - add sugar, vanilla and cornstarch
  • Add sour cream and mix again until well combined.
    Pumpkin Cheesecake - prepare the cream cheese filling - add sour cream
  • Add eggs one at a time until each egg is incorporated. Try to not overmix the batter to incorporate as little air as possible.

Prepare the pumpkin cream cheese filling.

  • Transfer a bit less than half of the cream cheese mixture into another bowl.
    Pumpkin Cheesecake - prepare the cream cheese filling - divide mixture
  • Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg.
    Pumpkin Cheesecake - prepare the cream cheese filling - add pumpkin and spices
  • Mix until well combined.
    Pumpkin Cheesecake - prepare the cream cheese filling - pumpkin and plain cheesecake filling
  • Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan.
    Pumpkin Cheesecake - prepare the filling - alternated into the pan
  • Use a knife to gently swirl them together for a marbled effect.
    Pumpkin Cheesecake - swirl with a knife
  • Bake at 300°F (150°C) for 45 minutes. Turn off the heat and leave it for another 15-20 minutes in the oven.
    Pumpkin Cheesecake - bake the cheesecake
  • Remove and run a sharp knife around the inside edge of the pan.
    Pumpkin Cheesecake - run a knife on the edge
  • Let it cool completely at room temperature. Cover and refrigerate overnight.
  • Let the cheesecake sit at room temperature for about 10 minutes. This makes slicing easier and cleaner.
    Pumpkin Cheesecake - cut the cheesecake
  • Serve it as-is or add a dollop of whipped cream, a drizzle of salted caramel sauce, or a sprinkle of toasted nuts.

Video

Nutrition

Serving: 1 serving out of 12Calories: 440kcalCarbohydrates: 42.4gProtein: 7.3gFat: 27.3gSaturated Fat: 15gCholesterol: 120mgSodium: 367mgPotassium: 173mgFiber: 1.4gSugar: 16.6gCalcium: 80mgIron: 2mg
Calories: 440kcal
Course: Dessert
Cuisine: American
Keyword: cheesecake, fall cake, fall dessert, pumpkin, Thanksgiving