Pumpkin Swirl Cheesecake

Craving a fall-inspired dessert that’s both delicious and easy to make? Look no further than this Pumpkin Swirl Cheesecake! This decadent treat features a tangy vanilla base swirled with a rich pumpkin filling, creating a stunning and flavorful combination.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 55

Refrigeration Time: 12

Total Time: 13 20

Servings: slices

Calories: 452kcal

Ingredients

Crust

2 cups graham cracker crumbs
¼ cup brown sugar firmly packed
7 Tablespoons salted butter melted

Cheesecake

3 cups cream cheese room temperature
1 cup granulated sugar
¼ teaspoon salt
3 large eggs room temperature
1 large egg yolk room temperature
6 Tablespoons heavy cream
1 teaspoon vanilla extract
1¾ cups pumpkin purée

Instructions

Crust

Heat oven to 350℉/177℃.
Place graham crackers in the bowl of a food processor. Process.
Add brown sugar.
Pulse a few times to combine.
Add butter.
Pulse until completely mixed.
Press evenly on the bottom and up the sides of a 9-inch springform pan.
Bake for 10 minutes.
Set aside.

Cheesecake

Heat oven to 325℉/165℃.
With an electric mixer, beat cream cheese with sugar and salt until completely smooth, about 3 minutes.
Add eggs and egg yolk, one at a time, beating well after each addition.
Add cream and vanilla.
Mix thoroughly.
Pour 1½ cups of the batter into a medium bowl.
Add pumpkin.
Whisk until mixed completely.
Use a large cookie scoop to add batters alternately to pan.
Swirl with a flat-bladed knife.
Bake for 55 minutes, or until set.
Let cheesecake cool on wire cooling rack until completely cooled, 1-2 hours.
Cover and place in refrigerator for a minimum of 4 hours, but preferably overnight.

Notes

Make Ahead/Storing Instructions: This cheesecake can be made the day before, as it naturally has to chill for a while before serving. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 2 or 3 months. When ready to eat, place it in the refrigerator overnight to thaw before serving.
Gluten-Free: This recipe can easily be made gluten-free by using gluten-free graham crackers for the crust. Keep in mind that 2 cups graham crackers = 16 full-size crackers.
Pumpkin: I recommend canned pumpkin, not fresh pumpkin puree in this recipe. Do not use pumpkin pie filling!
Why is Everything at Room Temperature? Be sure to bring all cold ingredients to room temperature (70℉/21℃.) before starting. Room temperature ingredients will combine quickly and much more evenly than cold. This way, you won’t risk over-mixing and less likely to have a chunky cheesecake batter!

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