Description
A delightful cheesecake layered with a spiced pumpkin swirl, perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a springform pan and bake for 10 minutes. Cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- In another bowl, mix pumpkin puree, cinnamon, and nutmeg.
- Pour two-thirds of the cheesecake batter over the crust. Add dollops of pumpkin mixture and swirl. Pour remaining cheesecake batter on top and swirl again.
- Place in a water bath and bake for 60-70 minutes until edges are set. Turn off the oven and let cool inside for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300-400
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
Keywords: Pumpkin Swirl Cheesecake Fall