Description

Experience the enchanting flavors of fall with this Pumpkin Swirl Cheesecake—a creamy blend of rich cheesecake and spiced pumpkin, all atop a buttery graham cracker crust. Perfect for Thanksgiving or cozy nights, this dessert will impress your guests and have them asking for seconds. Easy to make and visually stunning, it captures the essence of autumn in every delectable slice.

Ingredients

Scale

1 ½ cups crushed graham crackers
½ cup unsalted butter (melted)
⅓ cup granulated sugar
16 oz cream cheese (softened)
3 large eggs
1 cup pumpkin puree (not pie filling)
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract

Instructions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.
In a bowl, mix crushed graham crackers, melted butter, and sugar until combined. Press into the bottom of the pan.
In another bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time on low speed, mixing just until incorporated.
Divide batter; stir pumpkin puree, cinnamon, nutmeg, and vanilla into one half.
Pour half of the plain batter into the crust, then dollop pumpkin mixture on top and gently swirl with a knife.
Bake for about 60 minutes until set but slightly jiggly in the center. Cool in the oven for an hour before refrigerating overnight.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 22g
Sodium: 250mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: For extra flavor, consider adding chocolate chips or a sprinkle of sea salt on top before baking. Ensure all ingredients are at room temperature for a smooth batter. Leftovers can be stored in an airtight container for up to five days or frozen for up to two months.