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Cheesecake with Pumpkin Swirl

Delicious Homemade Cheesecake with Pumpkin Swirl
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This creamy cheesecake gets a seasonal upgrade with a luscious pumpkin swirl. The perfect dessert for fall gatherings or a special treat any time of year.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • For the Pumpkin Swirl:
  • 1 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
  2. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined.
  3. Make the Pumpkin Swirl: In a separate bowl, combine pumpkin puree, sugar, and pumpkin pie spice.
  4. Assemble and Bake: Pour half of the cheesecake filling into the prepared crust. Dollop spoonfuls of pumpkin mixture over the filling. Pour the remaining cheesecake filling over the pumpkin. Use a knife or skewer to swirl the pumpkin mixture through the cheesecake filling.
  5. Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  6. Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
  7. Before serving, run a knife around the edge of the pan to loosen the cheesecake. Release the sides of the springform pan.

Notes

Serve chilled and garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired. For an extra layer of flavor, add a gingersnap crust.

Find it online: https://busymomsimplenutrition.com/cheesecake-with-pumpkin-swirl/