Description
Cheesecake with Pumpkin Swirl, a rich, velvety dessert, elevates any meal. My personal recipe for this creamy, spiced autumn treat.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- For the Pumpkin Swirl:
- ½ cup pumpkin puree (not pie filling)
- ¼ cup packed light brown sugar
- 1 ½ teaspoons pumpkin pie spice
- Optional Garnishes:
- Whipped cream
- Ground cinnamon or candied pecans
Instructions
- Crust Creation:: Okay, first things first, let’s get that crust going. Preheat your oven to 350°F (175°C) and grab a 9-inch springform pan. Mix your graham cracker crumbs, melted butter, and a tiny bit of sugar in a bowl until it looks like wet sand. Press that mixture firmly into the bottom of your pan. I usually use the bottom of a flat glass to get it super compact. Pop it in the oven for about 8-10 minutes, just until it’s slightly golden and smells like toasted cookies. This little pre-bake helps prevent a soggy bottom, which, trust me, is a cheesecake tragedy. Let it cool a bit.
- Cheesecake Filling Foundation:: While the crust cools, let’s tackle the creamy dream filling. In a large bowl, with your electric mixer (or a strong arm!), beat the softened cream cheese and granulated sugar together until it’s incredibly smooth and fluffy, no lumps allowed! This is where patience pays off. Then, one at a time, beat in the room-temperature eggs, mixing just until combined after each addition. Overmixing here can introduce too much air, which leads to cracks. Finally, gently fold in the sour cream and vanilla extract. The batter should look luscious and velvety, like a cloud!
- Pumpkin Swirl Prep:: In a separate, smaller bowl, combine your pumpkin puree, brown sugar, and pumpkin pie spice. Give it a good stir until everything is well blended and smells absolutely divine. This mixture needs to be smooth and ready to swirl. I remember once trying to rush this and ended up with little clumps of spice – not the end of the world, but a smooth swirl is just so much prettier for this Cheesecake with Pumpkin Swirl.
- Assemble the Swirl:: Now for the fun part! Pour about two-thirds of your cheesecake batter over the cooled crust in the springform pan. Take spoonfuls of your pumpkin mixture and dollop them over the plain cheesecake layer. Then, carefully spoon the remaining plain cheesecake batter over the pumpkin dollops. Grab a butter knife or a skewer and gently swirl the pumpkin through the plain batter. Don’t overmix! You want distinct ribbons, not a muddy blend. I always get a little excited here, trying to create the perfect pattern.
- The Water Bath Magic:: This step is critical, honestly! Wrap the bottom of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent any water from seeping in. Place the wrapped pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan. This water bath creates a moist, even baking environment, preventing cracks. Bake at 325°F (160°C) for about 60-70 minutes, or until the edges are set but the center still has a slight wobble.
- Cool Down and Chill Out:: Once baked, turn off the oven, crack the door slightly, and let the Cheesecake with Pumpkin Swirl cool in the oven for an hour. This gradual cooling prevents drastic temperature changes that can cause cracks. Remove it from the water bath, take off the foil, and let it cool completely on a wire rack. Then, the hardest part: cover it and refrigerate for at least 4 hours, or even better, overnight! That chilling time is non-negotiable for the perfect texture and flavor.