Pumpkin Swirl Cheesecake recipe
A delicious and seasonal dessert combining the warmth of pumpkin pie spice with the creaminess of cheesecake.
Ingredients
- 2 cups graham cracker crumbs
- 3 Tablespoons sugar
- ½ cup butter, melted
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
Instructions
- Preheat the oven to 350 degrees. Mix together graham cracker crumbs, sugar, and butter. Pack into the bottom and sides of a round springform pan. Bake for 5 minutes then reduce the oven to 325 degrees.
- In a large mixing bowl, beat together cream cheese, sour cream, sugar, and vanilla until smooth. Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
- Pour ¼ of the mixture into a small bowl and set aside. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves to the large mixing bowl.
- Pour half of the pumpkin mixture into the graham cracker crust. Add four spoonfuls of the plain cheesecake batter.
- Pour the rest of the pumpkin batter on top. Then place spoonfuls of the rest of the plain batter around the top. Use a knife to swirl the two batters together.
- Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit for 25 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours before serving.
Notes
Ensure the springform pan is tightly wrapped in tin foil to prevent water from seeping in during the water bath.