Savor this easy pumpkin swirl cheesecake recipe, blending rich flavors for a delightful dessert that will impress your family and friends!
Ingredients
Scale
1 ½ cups of graham cracker crumbs
½ cup of unsalted butter, melted
1 cup of granulated sugar
24 oz of cream cheese, softened
1 cup of pumpkin puree
4 large eggs
½ cup of sour cream
2 teaspoons of vanilla extract
1 teaspoon of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of salt
Instructions
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs with melted butter and ¼ cup of granulated sugar. Mix until all crumbs are coated. Press this mixture into the bottom of a 9-inch springform pan.
Bake the crust for about 10 minutes to set.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the remaining ¾ cup of sugar, followed by the eggs, one at a time.
Add the sour cream, vanilla extract, cinnamon, nutmeg, and salt. Blend until the mixture is rich and creamy.
Divide the cheesecake mixture into two separate bowls. In one bowl, gently fold in the pumpkin puree.
Pour half of the plain cheesecake filling into the prepared crust. Dollop the pumpkin cheesecake mixture on top, then add the remaining plain filling. Swirl the mixtures together to create a marbled effect.
Bake in the oven for 50 minutes, or until the center is set but slightly jiggly.
Remove the cheesecake from the oven and let it cool in the pan for at least one hour. Then refrigerate for at least 4 hours, preferably overnight.
Notes
This Pumpkin Swirl Cheesecake combines the smooth richness of cheesecake with the festive essence of pumpkin, creating a dish that’s perfect for celebrating autumn.
