Description
Indulge in this delicious Cheesecake with Pumpkin Swirl, combining velvety cream cheese with spiced pumpkin for a delightful autumn dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat together the softened cream cheese and remaining 3/4 cup sugar until smooth.
- Add the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture; mix well.
- Pour half of the cream cheese mixture over the crust.
- Drop spoonfuls of the pumpkin filling over the cream cheese layer and swirl with a knife.
- Finish with the remaining cream cheese mixture and swirl again.
- Bake for 55-60 minutes until the center is set with a slight jiggle.
- Cool completely at room temperature before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
Make ahead by preparing a day before and refrigerate overnight to enhance flavors. Can be made gluten-free using alternative crusts.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 275mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 82mg