Description

This Cheesecake with Pumpkin Swirl is a creamy, delectable dessert perfect for fall and holiday gatherings. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a beautifully marbled pumpkin spice swirl, this cheesecake combines classic flavors with a festive twist. The water bath baking method ensures a moist, crack-free texture, making it an impressive yet approachable finale for any dinner.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon all-purpose flour
2 tablespoons brown sugar

Optional Garnishes:

Whipped cream
Caramel drizzle
Crushed pecans or walnuts

Instructions

Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes, then remove and set aside to cool while you prepare the cheesecake filling.
Make the Cheesecake Base: Using an electric mixer, beat the softened cream cheese until it becomes smooth and creamy. Add the granulated sugar and vanilla extract and mix well. Add the eggs one at a time, beating on low speed after each addition until just combined to avoid incorporating too much air. Finally, blend in the sour cream until the mixture is smooth. Avoid overmixing to prevent cracks in the cheesecake.
Prepare the Pumpkin Swirl Mixture: In a separate bowl, stir together the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, all-purpose flour, and brown sugar until fully combined and smooth. Add about one cup of the prepared cheesecake batter to this pumpkin mixture and mix well to incorporate.
Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the crust in the springform pan. Drop spoonfuls of the pumpkin mixture on top. Use a knife or toothpick to gently swirl the pumpkin mixture into the cheesecake batter to create a marbled effect, being careful not to overmix.
Bake with Water Bath: Place the prepared springform pan onto a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of the pan, creating a water bath to keep the cheesecake moist and prevent cracking. Bake the cheesecake for 55 to 65 minutes, until the center is almost set but still slightly jiggly. Once done, turn off the oven, crack the oven door slightly, and let the cheesecake rest inside for 1 hour.
Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 4 hours or preferably overnight to firm up completely. Before serving, carefully remove the sides of the springform pan and garnish with whipped cream, caramel drizzle, and crushed pecans or walnuts as desired.

Notes

Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake batter.
Mix batter only until ingredients are combined to avoid incorporating air that causes cracks.
Use a water bath to keep the cheesecake moist and prevent splitting during baking.
Swirl pumpkin mixture gently for a clean and attractive marble pattern.
Chilling cheesecake overnight allows flavors to meld and improves texture.
Use pure pumpkin puree, not pumpkin pie filling, for the swirl mixture.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cheesecake, pumpkin swirl, pumpkin cheesecake, fall dessert, holiday dessert, creamy cheesecake, marbled cheesecake, water bath cheesecake