Cheesecake with pumpkin swirl (Printable Version)
Creamy cheesecake fused with pumpkin and warm spices for a festive, smooth dessert experience.
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs or finely crushed digestive biscuits
02 -
50 g granulated sugar
03 -
½ teaspoon ground cinnamon
04 -
85 g unsalted butter, melted
→ Cheesecake Filling
05 -
680 g cream cheese, softened
06 -
200 g granulated sugar
07 -
1 teaspoon vanilla extract
08 -
3 large eggs
09 -
180 g sour cream, room temperature
→ Pumpkin Swirl
10 -
240 g pumpkin puree (not pumpkin pie filling)
11 -
½ teaspoon ground cinnamon
12 -
¼ teaspoon ground nutmeg
13 -
¼ teaspoon ground ginger
14 -
8 g all-purpose flour
15 -
25 g brown sugar
→ Optional Garnishes
16 -
Whipped cream
17 -
Caramel drizzle
18 -
Crushed pecans or walnuts
# Steps:
01 -
Preheat oven to 160°C. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture firmly into the bottom of a 23 cm springform pan. Bake for 8–10 minutes, then cool while preparing the filling.
02 -
Beat softened cream cheese until smooth. Add sugar and vanilla extract, mixing well. Incorporate eggs one at a time on low speed until just combined. Blend in sour cream gently to avoid overmixing.
03 -
In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Stir in approximately 240 ml of the cheesecake batter until fully integrated.
04 -
Pour the plain cheesecake batter over the cooled crust. Spoon dollops of pumpkin mixture on top. Using a knife or toothpick, swirl gently to create a marbled pattern.
05 -
Set the springform pan on a baking sheet. Pour hot water into the sheet until it reaches halfway up the pan’s side to prevent cracking. Bake for 55–65 minutes until center is nearly set. Turn off oven, crack door, and let rest inside for 1 hour.
06 -
Refrigerate for at least 4 hours or overnight. Remove from springform pan and garnish with whipped cream, caramel drizzle, or crushed nuts as desired.
# Notes:
01 -
Use room temperature cream cheese, eggs, and sour cream for a smooth batter. Avoid overmixing to prevent cracks. The water bath keeps the cheesecake moist and prevents splitting. Chill overnight to enhance flavor melding.