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This Pumpkin Swirl Cheesecake combines creamy cheese and fall spices for a tasty treat. The swirls of pumpkin make it look as good as it tastes!

Who doesn’t love a bit of pumpkin magic to spice up dessert? I enjoy serving this with whipped cream on top; it’s like a cozy hug in every bite! 🥳

Key Ingredients & Substitutions

Graham Cracker Crumbs: These give a nice crunchy base. If you don’t have graham crackers, try using digestive biscuits or other cookie crumbs for a similar texture.

Cream Cheese: Use full-fat cream cheese for the best flavor and creaminess. Neufchâtel cheese can work too, but it’ll be a bit lighter. For a dairy-free option, look for vegan cream cheese alternatives.

Pumpkin Puree: Canned pumpkin is super convenient, but you can also make your own by roasting and pureeing fresh pumpkin. It’s fun and gives a slightly different flavor.

Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives that cozy vibe. If you want to simplify, pumpkin pie spice can replace all of these spices in equal amounts.

What’s the Best Way to Achieve a Beautiful Swirl in Your Cheesecake?

Swirling the pumpkin into the cheesecake is where the magic happens! Here are some easy tips to get that gorgeous marbled look:

• Pour the plain cheesecake batter first, then add dollops of pumpkin mixture on top.
• Use a knife or skewer to gently swirl the pumpkin into the cheesecake. Avoid over-mixing; just a few swirls can give you that beautiful effect.
• Keep it simple! The goal is to have distinct swirls, not to blend them completely.

All these tips should help you create a stunning and delicious cheesecake that’s sure to impress! Enjoy your baking!

How to Make Pumpkin Swirl Cheesecake

Ingredients You’ll Need:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Pumpkin Swirl:

• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 2 tbsp granulated sugar
• 2 tbsp all-purpose flour

How Much Time Will You Need?

This delightful Pumpkin Swirl Cheesecake will take about 20 minutes to prep and 55-65 minutes to bake. Be sure to give it some time to cool and chill in the fridge for at least 4 hours, or overnight if you can wait! Total time is about 5 hours including chilling.

Step-by-Step Instructions:

1. Prepare the Crust:

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom and a little up the sides of the springform pan. Set it aside while you make the filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in 1 cup of sugar and continue to mix until fully combined. Then, add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and sour cream until the batter is completely smooth.

3. Prepare the Pumpkin Swirl:

In a separate bowl, combine the canned pumpkin puree with cinnamon, nutmeg, ginger, cloves, 2 tbsp of sugar, and 2 tbsp of flour. Mix everything together until it’s well combined and looks smooth.

4. Assemble the Cheesecake:

Pour half of the plain cheesecake batter over the prepared crust and spread it evenly. Then, drop spoonfuls of the pumpkin mixture over the layer of plain batter. Top it off with the remaining plain cheesecake batter. Now, take a butter knife or a skewer and gently swirl the pumpkin mixture into the plain batter to create a beautiful marbled effect.

5. Bake the Cheesecake:

Put the cheesecake in the preheated oven and bake for 55-65 minutes. You want the center to be almost set but still a little jiggly. Once it’s done baking, turn off the oven, crack the door open a bit, and let the cheesecake cool in there for about 1 hour. This helps prevent cracking.

6. Chill and Serve:

After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once it’s cooled, cover it and refrigerate for at least 4 hours, or ideally overnight. When you’re ready to serve, carefully run a knife around the edges of the cheesecake before removing the springform pan. Slice and enjoy your creamy, spiced Pumpkin Swirl Cheesecake!

Enjoy the creamy, spiced flavors and beautiful swirl!

Can I Use a Different Type of Cracker for the Crust?

Absolutely! If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, or even ginger snap cookies for a fun twist in flavor. Just make sure to crush them well for a smooth crust!

What If I Don’t Have Sour Cream?

No problem! You can substitute with plain Greek yogurt for a similar tanginess. Alternatively, you can use crème fraîche or even heavy cream, but the texture may be slightly different.

Can I Make This Cheesecake in Advance?

Yes! This cheesecake is perfect for making ahead. You can prepare it up to 2 days in advance and store it in the refrigerator, covered. Just let it chill thoroughly before serving for the best flavor and texture.

How Do I Know When the Cheesecake is Done Baking?

The cheesecake should be almost set with the center still slightly jiggly when you take it out of the oven. It will firm up as it cools. Keeping the cheesecake in the oven with the door slightly ajar helps prevent cracking during the cooling process!