Spiced Pumpkin Swirl Cheesecake
Indulge in the warm, autumnal flavors of Spiced Pumpkin Swirl Cheesecake—a decadent dessert that perfectly balances creamy richness with aromatic spices. Featuring a buttery graham cracker crust as the base, this show-stopping cheesecake swirls velvety pumpkin-spiced batter with classic vanilla cheesecake filling, creating a stunning marbled effect. Infused with hints of cinnamon, nutmeg, ginger, and cloves, every bite delivers a cozy, seasonal embrace. Baked gently in a water bath to ensure a crack-free finish, this dessert is as visually impressive as it is irresistibly delicious. Ideal for fall gatherings or as the centerpiece of your Thanksgiving table, this recipe will leave your guests craving more.
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Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil to prevent leaks.
Step 2
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 8 minutes, then set aside to cool.
Step 3
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
Step 4
Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined. Add the eggs, one at a time, mixing on low speed after each addition until fully incorporated.
Step 5
Reserve 1 cup of the cream cheese batter in a small bowl. To the remaining batter, add the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Mix until evenly blended.
Step 6
Pour half of the pumpkin batter over the cooled crust, then dollop spoonfuls of the reserved plain batter on top. Repeat with the remaining pumpkin batter and reserved plain batter. Use a knife or skewer to gently swirl the batter layers together to create a marbled effect.
Step 7
Place the springform pan in a large roasting pan, and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath prevents cracks in the cheesecake.
Step 8
Bake the cheesecake for 70-75 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Step 9
Remove the cheesecake from the water bath, discard the aluminum foil, and refrigerate for at least 4 hours or overnight before serving.
Step 10
Carefully run a knife around the edge of the pan before releasing the springform. Slice and enjoy your Spiced Pumpkin Swirl Cheesecake!
Nutrition Facts
| Serving size | (1678.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5172.6 |
| Total Fat 359.0g | 0% |
| Saturated Fat 206.1g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 1528.7mg | 0% |
| Sodium 3617.0mg | 0% |
| Total Carbohydrate 437.0g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 309.3g | |
| Protein 80.6g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1115.4mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1683.9mg | 0% |
Source of Calories