Pumpkin Swirl Cheesecake

5 from 1 vote

Pumpkin Swirl Cheesecake

Cheesecakes are a delicious dessert but adding pumpkin just takes it to a whole new level. With this pumpkin spice cheesecake every bite is tasty (and pretty).

Prep Time15

Cook Time35

Chill3

Total Time3 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 299kcal

Author: Nicole Durham

Cost: Recipe $8.24 / Serving $1.03

Equipment

Ingredients

Gingersnap Crust

1 cup gingersnap cookie crumbs, about 20 cookies
½ cup pecans, finely ground
5 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon

Cheesecake Filling

16 ounces cream cheese, softened (2 blocks)
½ cup granulated sugar
½ teaspoon vanilla extract
¼ cup sour cream, optional
2 large eggs, room temperature

Pumpkin Swirl

½ cup pumpkin puree, room temperature
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Instructions

Prepare the crust. Preheat the oven to 325°F. In a bowl, mix the gingersnap crumbs, ground pecans, melted butter, and cinnamon until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then remove and let cool.
Make the cheesecake filling. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy, about 2 minutes. Mix in the sour cream if using. Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.
Prepare the pumpkin swirl. In a small bowl, stir together the pumpkin puree, cinnamon, cloves, and nutmeg. Mix in about ½ cup of the cheesecake batter to lighten the mixture.
Assemble and swirl. Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin mixture evenly over the top. Use a toothpick or skewer to gently swirl the batter into a marbled pattern.
Bake in a water bath. Wrap the outside of the springform pan with two layers of foil. Place it in a large roasting pan and add hot water until it reaches about 1 inch up the sides. Bake for 40 to 50 minutes, until the edges are set and the center jiggles slightly. Tent loosely with foil if the top browns too quickly.
Cool and chill. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove, cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Pecans. Use pre-chopped pecans or pulse whole pecans in a food processor for a fine crumb.
Doneness. The cheesecake is done when the edges are set and the center is slightly jiggly. The center will firm up as it cools.
Make ahead and storage. Cheesecake stores well in the refrigerator for up to 5 days. Freeze tightly wrapped for up to 2 months and thaw in the fridge before serving.

Nutrition