Description
A creamy cheesecake with rich pumpkin swirls and warm spices, perfect for fall and holiday desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs and melted butter. Press evenly into the bottom of the pan. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Divide the batter into two bowls. In one bowl, mix in pumpkin puree, cinnamon, nutmeg, ginger, and salt until combined.
- Pour half of the plain batter into the crust. Drop spoonfuls of pumpkin batter over the plain batter. Pour remaining plain batter on top.
- Use a knife or skewer to gently swirl the pumpkin batter into the plain batter for a marbled effect.
- Bake for 60-70 minutes or until the center is almost set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use full-fat cream cheese for the best texture.
- To avoid cracks, don’t overmix the batter and cool cheesecake slowly.
- Serve with whipped cream or caramel sauce for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg