Description
A delightful dessert that combines the rich flavors of pumpkin with the creamy goodness of cheesecake, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- Whipped cream, for serving
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch springform pan and bake at 325°F (160°C) for 10 minutes.
- Make the cheesecake filling by beating softened cream cheese until smooth, then gradually add granulated sugar. Add eggs one at a time, mixing on low speed.
- Incorporate pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt into the cream cheese mixture until smooth.
- Assemble the cheesecake by pouring half of the pumpkin cheesecake filling into the cooled crust, then add the remaining filling and swirl with a knife.
- Bake the cheesecake for 55-60 minutes until the edges are set and the center is slightly jiggly. Cool in the oven for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving with whipped cream.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Consider using a water bath for a creamier texture.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Pumpkin Swirl Cheesecake, Fall Dessert, Cheesecake Recipe