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Pumpkin Swirl Cheesecake Recipe

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★★★★★

4.7 from 123 reviews

This Pumpkin Swirl Cheesecake combines a spicy gingersnap crust with a creamy, rich cream cheese filling infused with pumpkin puree and warm autumn spices. Swirled with pumpkin pie spice, this dessert offers a perfect balance of sweetness and seasonal flavors, baked to perfection in a water bath for a silky smooth texture. Ideal for holiday gatherings or cozy fall evenings.

Ingredients

Scale

Crust

  • 1 and 1/2 cups (180g) gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Filling

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/3 cup (80g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup (227g) pumpkin puree
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice (store-bought or homemade)

Toppings (Optional)

  • Salted caramel
  • Whipped cream

Instructions

  1. Preheat Oven: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
  2. Make the Crust: Using a food processor, pulse the gingersnap cookies into fine crumbs. Transfer to a medium bowl, then stir in ground ginger, ground cinnamon, granulated sugar, and melted butter until the mixture is sandy and combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan using the bottom of a measuring cup. Pre-bake the crust for 10 minutes. Remove from oven and place on a large piece of aluminum foil to prepare for the water bath. Allow crust to cool slightly.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, beating until fully incorporated. On medium speed, add eggs one at a time, beating until just blended after each addition. Avoid over-mixing to prevent deflating or cracking.
  4. Make the Pumpkin Swirl: Scoop 2 cups of the cream cheese batter into a separate medium bowl. Stir in pumpkin puree, ground cinnamon, and pumpkin pie spice until mixed evenly. Starting with spoonfuls of plain batter and pumpkin batter, alternate layers on top of the crust until all batter is used. Use a toothpick or knife to swirl the batters gently by dragging top to bottom, then left to right, to create a marbled effect.
  5. Prepare Water Bath: Boil a pot of water sufficient to fill a roasting pan with about 1 inch of water. Wrap the springform pan with the cheesecake inside it with aluminum foil tightly to prevent leaks. Place the springform pan inside a large roasting pan. Carefully pour the hot water around the springform pan inside the roasting pan.
  6. Bake the Cheesecake: Place the roasting pan with water and cheesecake into the oven. Bake for 55 to 70 minutes, or until the center is almost set and slightly wobbly when gently shaken. If the top browns too quickly, tent with aluminum foil halfway through baking.
  7. Cool the Cheesecake: When done, turn off the oven, slightly open the door, and let the cheesecake sit in the oven for 1 hour to cool gradually. Remove cheesecake from oven and allow it to cool completely at room temperature.
  8. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for best texture and flavor.
  9. Serve: Run a knife around the rim to loosen, then remove the springform pan sides. Add desired toppings such as salted caramel and whipped cream. Slice the cheesecake using a clean sharp knife, wiping and dipping the knife in warm water between cuts for neat slices.
  10. Store Leftovers: Cover and refrigerate leftover cheesecake for up to 5 days.

Notes

  • Use full-fat cream cheese and sour cream for the creamiest texture.
  • Ensure all ingredients, especially eggs and dairy, are at room temperature to prevent lumps and cracking.
  • Swirling the batter gently prevents over-mixing while creating a beautiful marbled pumpkin effect.
  • The water bath helps the cheesecake cook evenly and prevents cracking.
  • If using homemade pumpkin pie spice, it typically contains cinnamon, nutmeg, ginger, and cloves.
  • Pre-baking the crust ensures it remains crisp and does not become soggy during baking.
  • Tenting with foil prevents the top from over-browning if necessary.

Keywords: pumpkin cheesecake, pumpkin swirl cheesecake, gingersnap crust, fall dessert, autumn cheesecake, holiday dessert

Find it online: https://flavorsbymaya.com/pumpkin-swirl-cheesecake-recipe/