Pumpkin Swirl Cheesecake recipe

Pumpkin Swirl Cheesecake

Tis the season for all things pumpkin and if you’re a cheesecake lover, this is the recipe for happiness! This graham cracker crumb, pumpkin swirl cheesecake is a decadent dessert that’s sure to become a favorite in any season!

Rachel Divider

Pumpkin swirl cheesecake

Yield

1 pie

Prep time

30 minutes

Cooking time

60 minutes

Difficulty

Medium

pumpkin swirl cheesecake
ingredients

  • 1 ¼ cups graham cracker crumbs
  • 2 tablespoons sugar (crust)
  • 5 tablespoons butter, melted
  • 32 ounces cream cheese, softened
  • 1 ¼ cups sugar (filling)
  • 2 tablespoons flour
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup pumpkin purée
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  •  ½ teaspoon ground cloves
  • 9″ spring-form pan

Let’s make it!

  • Make Crust
    Preheat oven to 325°.  In a small bowl, combine graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of a 9″ spring-form pan. Bake 10 minutes. Remove from oven to cool completely.
  • Preheat oven to 425°
  • Make vanilla cheesecake filling
    In large bowl or stand mixer, beat cream cheese, sugar and flour at medium speed until combined. Add eggs and vanilla. 
  • Make pumpkin swirl topping
    Scoop out one cup of filling mixture and add it to a small bowl, then add pumpkin and spices. Mix until well combined. Set aside momentarily.
  • Pour the large bowl of vanilla filling on top of cooled crust.  
  • Drop spoonfuls of pumpkin mixture onto top of vanilla filling in pan in polka-dot fashion. Drag a butter knife through pumpkin polka dots in random fashion to swirl through vanilla filling.
  • Bake for 10 minutes at 375° then reduce oven temperature to 300° and bake for 45 minutes.
  • Turn off oven, crack open oven door to allow heat to escape and allow cake to sit in over for 10 minutes.
  • Remove from the oven and cool completely (at least one hour).
  • Loosen edge of cake from pan by running a paring knife around the circumference. Release and remove spring-form band.
  • Refrigerate cheesecake for several hours. Loosen cheesecake from base of spring-form pan by sliding a large off-set spatula or chef’s knife underneath crust and carefully remove cake to serving plate.
  • Cover with plastic wrap and refrigerate until serving. 
  • Enjoy!

Comments

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Manoj | Blogging Triggers
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Manoj | Blogging Triggers

Yummy! My mom like this recipe and she want to prepare it this evening. Thanks a lot for the sharing

Sarah
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Sarah

My daughters would be so excited for this!

TwobyTwo
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TwobyTwo

Always looking for new ideas to make my coop better 🙂

Robin Sadler Pogue
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Robin Sadler Pogue

That looks so cool. I mean warm.

Beverly Overton
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Beverly Overton

My babies would love these 🙂

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