Pumpkin-Swirl Cheesecake makes for the perfect fall dessert





Instructions Checklist
  • Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.

  • Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.

  • Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.

  • Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.

  • Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.

  • Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

Reviews (2)

22 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
love it
Rating: 5 stars
This cheesecake was delicious!!! I am not a cheesecake fan but, I tried this one to see if I could be convinced to learn to love cheesecake. It worked! The pumpkin swirl in the creamy cheesecake was a little bit of heaven. Followed the recipe when mixing. Baking was a little testy. I baked mine for 80 min. at 350 as it didn't look done. Turned out moist and creamy with just enough pumpkin to remind me of Thanksgiving. I will definitely make this again for one of my Thanksgiving desserts.