Introduction
Swirled Pumpkin Cheesecake is a delightful blend of creamy cheesecake and spiced pumpkin flavors, all sitting on a buttery graham cracker crust. This heavenly dessert is perfect for fall gatherings, holiday celebrations, or any occasion when you crave a touch of autumn on your table. The combination of rich cream cheese and pumpkin puree, enhanced with warm spices, creates a dessert that’s both comforting and indulgent.
Detailed Ingredients with measures
For the Crust:
– 1 cup graham cracker crumbs
– 2 tablespoons brown sugar
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
– ½ cup melted butter
For the Filling:
– 4 packages cream cheese (8 oz each), softened
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 2 teaspoons vanilla extract
– 4 large eggs
– 1 cup canned pumpkin
– 1 teaspoon pumpkin pie spice
– 2 teaspoons ground cinnamon
For the Topping:
– Whipped cream
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 55-65 minutes
Total Time: 9 hours (including cooling and chilling time)
Yield: 12 servings
This Swirled Pumpkin Cheesecake is a showstopper dessert that is not only visually appealing but also bursts with flavors reminiscent of autumn. Serve it with a dollop of whipped cream for an extra touch of indulgence! Enjoy this creamy, spiced cheesecake as a perfect end to any meal or a delightful treat on its own.
Detailed Directions and Instructions
1. Prepare the Crust
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix Crust Ingredients
Combine graham cracker crumbs, brown sugar, granulated sugar, ground cinnamon, and melted butter in a bowl until the mixture resembles wet sand.
3. Press and Bake
Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
4. Prepare the Filling
In a standing mixer, beat 1 package of cream cheese until smooth.
5. Add Sugar and Cornstarch
Add 1 cup of granulated sugar and cornstarch to the cream cheese. Beat until smooth.
6. Add Remaining Cream Cheese
Add the remaining cream cheese one package at a time, beating until smooth after each addition.
7. Add Sugar and Vanilla
Pour in the remaining granulated sugar and vanilla extract. Mix well until fully combined.
8. Add Eggs
Add eggs one at a time, beating on low speed just until each egg is incorporated.
9. Prepare Pumpkin Mixture
Remove 2 cups of the cheesecake batter and place it in a medium bowl. Stir in the canned pumpkin, pumpkin pie spice, and ground cinnamon until smooth.
10. Assemble the Cheesecake
Pour half of the plain cheesecake batter into the prepared crust. Dollop the pumpkin mixture over the cheesecake in small spoonfuls. Use a knife to swirl the pumpkin into the cheesecake. Repeat with the remaining batter and pumpkin mixture.
11. Prepare Water Bath
Place the springform pan into a large baking pan. Add 1 inch of hot water to the outer pan to create a water bath.
12. Bake
Bake on the center rack until the top is no longer shiny, about 55-65 minutes.
13. Cool in Oven
Turn off the oven and leave the cheesecake in the oven for 35 minutes. Run a hot or greased knife around the edge of the cheesecake. Leave the door closed for an additional 2-4 hours.
14. Cool Completely
Remove the springform pan from the water bath and let it cool on a cooling rack until completely cooled. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
15. Serve
Remove the rim of the springform pan. Top with whipped cream just before serving.
Notes
Storage
Store leftover cheesecake in the refrigerator for up to 5 days.
Serving Suggestions
This cheesecake is delightful served with a drizzle of caramel or chocolate sauce.
Make Ahead
This cheesecake can be made in advance and stored in the refrigerator, making it a perfect dessert for gatherings and holidays.
Variations
You can add chopped pecans or walnuts to the crust for added texture.
