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Easy Pumpkin Swirl Cheesecake

A cozy and delightful fall dessert that blends creamy cheesecake with spiced pumpkin, perfect for family gatherings or potlucks.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs or use gingersnap cookies for extra spice
  • 0.25 cups granulated sugar
  • 0.5 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted makes everything rich and delicious
For the Cheesecake Filling
  • 24 oz cream cheese, softened dreamy smooth texture (3 packages of 8 oz each)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 0.75 cup sour cream, room temperature adds richness and balances flavors
For the Pumpkin Swirl
  • 1 cup pumpkin puree not pumpkin pie filling — trust me!
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 1 tablespoon all-purpose flour helps to thicken the swirl
  • 2 tablespoons brown sugar
Optional Garnishes
  • whipped cream because who doesn’t love it?
  • caramel drizzle make it extra special!
  • crushed pecans or walnuts add that delightful crunch

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and mix well.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until golden.
Cheesecake Filling
  1. While the crust bakes, beat the cream cheese until silky smooth. Add in the sugar and vanilla extract, mixing until combined.
  2. Introduce the eggs one at a time, beating on low speed. Finally, fold in the sour cream gently.
Pumpkin Swirl
  1. In a separate bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth.
  2. Take 1 cup of the cheesecake batter and fold it into the pumpkin mixture.
Baking
  1. Pour the plain cheesecake batter over the baked crust, spreading it evenly.
  2. Drop spoonfuls of the pumpkin mixture on top and use a knife to gently swirl them together.
  3. Place your springform pan into a larger baking pan and fill the outer pan with hot water halfway up the sides.
  4. Bake for 55–65 minutes. Look for sides set, but center has a slight jiggle.
  5. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
  6. Refrigerate for at least 4 hours or preferably overnight.

Notes

Time-saving trick: Use a food processor to crush graham crackers quickly. If your cheesecake cracks, a drizzle of caramel can hide imperfections. Try adding a swirl of maple syrup or a touch of orange zest for variation.