Pumpkin Swirl Cheesecake: 3 Secrets to Perfect Creamy Layers
A creamy cheesecake with a swirl of pumpkin puree for a festive twist.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and butter. Press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Pour half the batter into the crust.
- Mix pumpkin puree, cinnamon, and nutmeg into remaining batter.
- Spoon pumpkin batter over plain batter. Swirl with a knife.
- Bake for 50 minutes or until set. Cool completely before serving.
Notes
- Use room temperature ingredients for smoother batter.
- Chill cheesecake overnight for best texture.
- Wrap pan bottom in foil to prevent leaks.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg