Cheesecake with Pumpkin Swirl
This delightful cheesecake combines creamy textures with warm pumpkin spices, perfect for autumn gatherings.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups sugar For the crust
- 0.5 cups unsalted butter Melted
Cheesecake Filling
- 4 packages cream cheese Softened
- 1 cups sugar For the filling
- 1 teaspoon vanilla extract
- 4 large eggs
Pumpkin Swirl Mixture
- 1 cups pumpkin puree Fresh or canned
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
Cheesecake Filling
- In a large bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until creamy.
- Add eggs one at a time, ensuring each is well combined before adding the next.
- Pour half of the cream cheese mixture over the prepared crust.
Pumpkin Mixture
- In another bowl, mix pumpkin puree, pumpkin pie spice, and cinnamon. Gently swirl the pumpkin mixture into the remaining cream cheese batter.
- Pour the pumpkin swirl mixture over the cheesecake layer and create soft swirls with a knife.
Baking
- Bake in the preheated oven for 60 to 70 minutes. The center should be set but slightly jiggly.
- Cool at room temperature for one hour, then refrigerate for at least four hours before serving.
Notes
For best results, allow the cream cheese to reach room temperature before starting. Experiment with spices for a personalized touch.