Pumpkin Swirl Cheesecake
A delightful dessert that combines the rich flavors of cheesecake with the warm essence of pumpkin, perfect for any occasion.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 6 hours hrs
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal
Crust
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar (for the crust)
- 1/2 cup unsalted butter, melted
Filling
- 4 packages cream cheese, softened 8 ounces each
- 1 cup granulated sugar (for the filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Preheat the oven and prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press into a greased springform pan and bake for 10 minutes. Let cool.
Beat softened cream cheese until smooth, then add sugar and vanilla. Mix in eggs one at a time until combined.
In a separate bowl, mix pumpkin puree, cinnamon, nutmeg, ginger, and salt until smooth.
Pour half of the cream cheese mixture over the crust, then spoon half of the pumpkin mixture on top. Swirl together. Repeat with remaining mixtures.
Bake in the oven for 55-60 minutes until the center is set but slightly jiggly. Cool in the oven for 1 hour.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Calories: 350kcalProtein: 6gSodium: 300mg
Keyword cheesecake, fall, pumpkin