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Creamy Pumpkin Swirl Cheesecake Recipe for Fall

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This creamy pumpkin swirl cheesecake combines tangy cream cheese with warm pumpkin spices for a festive and indulgent autumn dessert that’s perfect for holiday gatherings or special occasions.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup canned pumpkin puree
  • ⅓ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Instructions

  1. Preheat your oven to 325°F (163°C). Grease your 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
  2. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the springform pan to form an even layer. Set aside.
  3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and mix until well combined. Beat in the eggs one at a time, followed by the vanilla extract. Mix just until smooth—be careful not to overmix.
  4. Prepare the pumpkin swirl: In a separate bowl, whisk together the pumpkin puree, light brown sugar, cinnamon, nutmeg, and ginger until smooth.
  5. Combine the layers: Pour half of the cheesecake filling over the prepared crust. Spoon dollops of the pumpkin mixture on top of the filling, then swirl gently with a knife or skewer to create a marbled effect. Pour the remaining cheesecake filling on top, followed by more pumpkin dollops, and swirl once more.
  6. Bake the cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes, or until the edges are set and the center has a slight jiggle when you gently shake the pan.
  7. Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight for best results.
  8. When ready to serve, carefully remove the sides of the springform pan. Slice and enjoy!

Notes

[‘Don’t overmix the cheesecake filling to avoid cracks.’, ‘Use room-temperature ingredients for a smooth batter.’, ‘Wrap the springform pan tightly with aluminum foil to prevent leaks.’, ‘Chill the cheesecake thoroughly for the best texture.’, ‘Test for doneness by checking for a slight jiggle in the center.’]

Nutrition

Keywords: pumpkin cheesecake, fall dessert, Thanksgiving recipe, creamy cheesecake, pumpkin swirl

Find it online: https://fuzzyforker.com/creamy-pumpkin-swirl-cheesecake-recipe-for-fall/