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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake Recipe
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A creamy pumpkin cheesecake with a beautiful swirl, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Divide the batter in half. In one half, stir in pumpkin puree, cinnamon, nutmeg, and cloves.
  6. Pour the plain batter over the crust. Dollop spoonfuls of the pumpkin batter over the plain batter.
  7. Swirl the pumpkin batter into the plain batter using a knife or skewer.
  8. Bake for 45-50 minutes, or until the center is almost set.
  9. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.

Notes

  • For best results, make sure your cream cheese is at room temperature.
  • Do not overbake the cheesecake; it will continue to set as it cools.
  • You can adjust the spices to your preference.

Nutrition

Find it online: https://richfeast.com/pumpkin-swirl-cheesecake-recipe/