Description
A creamy, dreamy pumpkin cheesecake swirled with a rich filling, all resting on a buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or gingersnap cookies)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- Optional: whipped cream, caramel drizzle, crushed pecans or walnuts
Instructions
- Preheat oven to 325°F (160°C).
- Make the crust by combining graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl, then press into a 9-inch springform pan and bake for 8–10 minutes.
- In a large bowl, beat cream cheese until smooth, then add sugar and vanilla. Incorporate eggs one at a time, followed by sour cream.
- For the pumpkin swirl, mix pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar in a separate bowl.
- Fold one cup of the cheesecake batter into the pumpkin mixture.
- Pour the plain cheesecake batter over the crust, drop spoonfuls of the pumpkin mixture on top and swirl.
- Create a water bath by placing the springform pan in a larger pan with hot water halfway up the sides.
- Bake for 55–65 minutes until the center is set but slightly jiggly.
- Cool the cheesecake in the oven for one hour, then refrigerate for at least 4 hours before serving.
Notes
Use room temperature ingredients for the best texture; can be made up to 2 days in advance for improved flavor.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg