Creamy Pumpkin Swirl Cheesecake: A Fall Favorite (Print Version)

Make a dreamy Pumpkin Swirl Cheesecake! This recipe blends creamy cheesecake with spiced pumpkin for a dessert that tastes like autumn.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Ingredients

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - 2 tbsp granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Filling

04 - 3 (8 oz) packages full-fat cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - ½ cup sour cream
08 - 1 tsp vanilla extract

→ Pumpkin Swirl

09 - ½ cup 100% pumpkin puree (not pie filling)
10 - ¼ cup packed brown sugar
11 - 1 ½ tsp pumpkin pie spice
12 - 1 tbsp heavy cream

# Instructions:

01 - First things first, let's get that crust ready. Preheat your oven to 350°F (175°C) and wrap the bottom of a 9-inch springform pan in heavy-duty foil – I usually do two layers, just to be safe. You don't want any water bath leaks, trust me, that's a cleanup nightmare! In a medium bowl, mix your graham cracker crumbs with the melted butter and 2 tablespoons of granulated sugar. Press this mixture firmly into the bottom of your prepared pan. I use the bottom of a flat glass to get it really compact. Pop it in the oven for about 8-10 minutes, then pull it out and let it cool while you work on the filling. That little pre-bake helps keep it from getting soggy.
02 - Now for the good stuff! Reduce your oven temp to 325°F (160°C). In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until it's super smooth and fluffy, like a cloud. This takes a few minutes, so be patient! Gradually add the granulated sugar, beating until it’s fully incorporated and the mixture is light. Scrape down the sides of the bowl often – I always forget this step and end up with unmixed bits, oops. Next, beat in the sour cream and vanilla extract until just combined. Don't overmix here, or you'll add too much air, which can lead to cracks later. We want creamy, not airy.
03 - Time for the eggs! Add them one at a time, beating on low speed just until each egg is incorporated. Seriously, *just* until. Overmixing eggs is a big no-no for cheesecakes; it introduces too much air, and that's often the culprit behind those dreaded cracks on top. You'll see the batter transform into this smooth, luscious texture. I always feel a little thrill at this point, knowing the base for my Pumpkin Swirl Cheesecake is coming together beautifully. Don't worry if it looks a little runny, it'll firm up!
04 - In a separate small bowl, whisk together your pumpkin puree, brown sugar, pumpkin pie spice, and heavy cream until it’s all smooth and fragrant. Oh, the smell of that pumpkin spice! It just screams autumn, doesn't it? This is where your Pumpkin Swirl Cheesecake gets its signature flavor. Make sure there are no lumps of brown sugar left. You want a silky smooth pumpkin mixture ready to swirl into that creamy cheesecake batter. I sometimes taste a tiny bit of this mixture to check the spice level – don't tell anyone!
05 - Pour about two-thirds of your cheesecake batter over the cooled crust in the springform pan. Now, spoon dollops of the pumpkin mixture over the cheesecake batter. Don't be shy! Then, carefully spoon the remaining plain cheesecake batter over the pumpkin dollops. Using a butter knife or a skewer, gently swirl the pumpkin through the plain batter. Don't over-swirl, or you'll lose that distinct pumpkin pattern. I've definitely over-swirled before, and it turned into more of a "pumpkin-tinted" cheesecake, still tasty, but not as pretty. You're aiming for those beautiful, distinct ribbons for your Pumpkin Swirl Cheesecake.
06 - Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath is crucial for a crack-free cheesecake! Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the water bath for an hour. Then, remove from the water bath, take off the foil, and let it cool completely on a wire rack. Once fully cooled, cover and refrigerate for at least 6 hours, or even better, overnight. That chill time makes all the difference for a perfectly set Pumpkin Swirl Cheesecake.

# Notes:

01 - Always use room temperature ingredients for cheesecake, it prevents lumps and ensures smoothness.
02 - The water bath is crucial for preventing cracks and ensuring even baking.
03 - Don't overmix the batter once eggs are added; it incorporates too much air.
04 - Chill the cheesecake overnight for the best texture and flavor development.

# Equipment Needed:

01 - 9-inch springform pan
02 - heavy-duty foil
03 - large roasting pan
04 - electric mixer
05 - mixing bowls
06 - whisk
07 - butter knife/skewer

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 8-10g

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