Why Make This Recipe
As autumn rolls in, the desire for comforting and festive treats grows. This Easy Pumpkin Swirl Cheesecake Recipe is a delightful way to celebrate the season. The creamy cheesecake filling combined with the warm spices of pumpkin creates a dessert that is not only visually appealing but also bursting with flavor. It’s perfect for Thanksgiving dinners or cozy fall gatherings. Plus, it’s easy to make, ensuring that even novice bakers can impress their family and friends.
How to Make Easy Pumpkin Swirl Cheesecake
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or gingersnap cookies for extra spice)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
For the Pumpkin Swirl:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
Optional Garnishes:
- Whipped cream
- Caramel drizzle
- Crushed pecans or walnuts
Directions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture into a 9-inch springform pan and bake for 8–10 minutes, or until golden brown.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla, mixing well. Add the eggs one at a time on low speed. Finally, fold in the sour cream until fully blended.
- In another bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar. Fold 1 cup of the cheesecake batter into the pumpkin mixture.
- Pour the plain cheesecake batter over the crust. Drop spoonfuls of the pumpkin mixture on top and swirl gently with a knife for a marbled effect.
- Place the springform pan in a larger baking pan and add hot water halfway up the sides for a water bath. Bake for 55–65 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. After that, refrigerate for at least 4 hours or overnight before serving.
How to Serve Easy Pumpkin Swirl Cheesecake
When serving this cheesecake, slice it into wedges and consider adding a dollop of whipped cream on top. A drizzle of caramel sauce enhances the sweetness, while crushed pecans or walnuts provide a delightful crunch.
How to Store Easy Pumpkin Swirl Cheesecake
Store any leftover cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It will keep well for up to 5 days. You can also freeze individual slices for longer storage. Just be sure to wrap them tightly to prevent freezer burn.
Tips to Make Easy Pumpkin Swirl Cheesecake
- Make sure your cream cheese is softened to room temperature before starting for smooth blending.
- For a deeper flavor, let the cheesecake cool completely in the fridge overnight before serving.
- Be careful not to overmix the pumpkin and cream cheese batter once mixed, as this can create cracks in your cheesecake.
Variation
For a twist on this recipe, try adding chocolate chips to the cheesecake batter for a delicious chocolate and pumpkin combination.
FAQs
1. Can I use store-bought pumpkin puree?
Yes, using canned pumpkin puree is perfectly fine. Just ensure it’s not pumpkin pie filling.
2. Why do I need a water bath?
A water bath (or bain-marie) helps regulate the temperature during baking, preventing the cheesecake from cracking as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is great for making in advance. Prepare it a day or two ahead and it will taste even better after chilling in the fridge.
Easy Pumpkin Swirl Cheesecake
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A deliciously creamy cheesecake with warm pumpkin spices, perfect for fall gatherings.
Ingredients
- 1 ½ cups graham cracker crumbs (or gingersnap cookies for extra spice)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- Whipped cream (optional)
- Caramel drizzle (optional)
- Crushed pecans or walnuts (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture into a 9-inch springform pan and bake for 8–10 minutes, or until golden brown.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla, mixing well. Add the eggs one at a time on low speed. Finally, fold in the sour cream until fully blended.
- In another bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar. Fold 1 cup of the cheesecake batter into the pumpkin mixture.
- Pour the plain cheesecake batter over the crust. Drop spoonfuls of the pumpkin mixture on top and swirl gently with a knife for a marbled effect.
- Place the springform pan in a larger baking pan and add hot water halfway up the sides for a water bath. Bake for 55–65 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. After that, refrigerate for at least 4 hours or overnight before serving.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze individual slices for longer storage. Ensure to wrap them tightly to prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
