Pumpkin Swirl Cheesecake (Print-Friendly Version)
This autumn-inspired pumpkin swirl cheesecake blends creamy texture with spiced pumpkin and gluten-free crust options, capturing the essence of fall baking. A keeper.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs (substitute with gluten-free graham crackers or almond flour if desired)
02 -
1/4 cup granulated sugar
03 -
1/3 cup unsalted butter, melted
→ Cheesecake Batter
04 -
16 ounces cream cheese, softened
05 -
2/3 cup granulated sugar
06 -
2 teaspoons pure vanilla extract
07 -
2 large eggs
→ Pumpkin Swirl
08 -
3/4 cup pumpkin puree
09 -
1/2 teaspoon ground cinnamon
10 -
1/4 teaspoon ground nutmeg
11 -
1/8 teaspoon ground ginger
# How to Make It:
01 -
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper for easy removal.
02 -
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture firmly into the bottom of the prepared pan to form a compact crust.
03 -
In a large bowl, beat softened cream cheese with sugar and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
04 -
Divide cream cheese batter evenly into two portions. Blend pumpkin puree, cinnamon, nutmeg, and ginger into one half until smooth.
05 -
Pour half of the plain batter over the crust. Drop spoonfuls of pumpkin batter on top. Use a knife to create a marbled swirl. Repeat with remaining batter.
06 -
Bake on the center rack for 60-70 minutes, or until edges are slightly puffed and center is almost set. Place a baking sheet underneath if needed to catch drips.
07 -
Allow cheesecake to cool completely, then refrigerate for at least 4 hours or overnight for best texture.
08 -
Unmold cheesecake, slice, and serve chilled. Enjoy with spiced chai or vanilla ice cream for an elevated dessert experience.
# Extra Suggestions:
01 -
Enhance flavor by adding a pinch of freshly grated nutmeg or ginger to the pumpkin swirl.
02 -
Chilling the cheesecake overnight intensifies the flavors and ensures a creamy texture.