How do I know when my pumpkin swirl cheesecake is done baking?

The key to perfect cheesecake is checking for the right consistency. Your cheesecake should be set around the edges but slightly wobbly in the center. If the center is too jiggly, give it an additional 10 minutes of baking time. After baking, let the cheesecake cool in the oven with the door closed for 20 minutes and then crack the door for another 20 minutes for gradual cooling.

Can I make pumpkin swirl cheesecake ahead of time?

Yes! Pumpkin Swirl Cheesecake actually improves in flavor and texture after chilling for a few hours or even a day. Prepare it the day before your event, and let it rest in the fridge for at least 3 hours, or up to 24 hours, before serving. This makes it a perfect make-ahead dessert for busy holiday schedules.

How should I store leftover pumpkin swirl cheesecake?

Store any leftover pumpkin swirl cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for 5 to 7 days. If you want to keep it longer, you can freeze the cheesecake for up to 3 months. Simply thaw in the refrigerator before serving.

Can I use a different crust for pumpkin swirl cheesecake?

Absolutely! While the graham cracker crust is classic and delicious, you can switch it up with a gluten-free graham cracker crust or even a crushed gingersnap cookie crust for added spice. The possibilities are endless, and experimenting with different crusts can bring a new twist to this already fantastic dessert

Pumpkin Swirl Cheesecake – Easy & Creamy Recipe

Name: Pumpkin Swirl Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 4 h 53 min
Cuisine: American
Ingredients: Graham Cracker Crumbs – 1 ½ cups; Granulated Sugar – ⅓ cup; Salted Butter (melted) – ⅓ cup; Cream Cheese (softened) – 3 (8 oz) packages; Granulated Sugar – 1 ½ cups; All-Purpose Flour – 3 tablespoons; Vanilla Extract – 2 teaspoons; Heavy Whipping Cream – ½ cup; Sour Cream (room temperature) – ½ cup; Eggs (room temperature) – 3 large; Ground Cinnamon – 2 teaspoons; Ground Ginger – ½ teaspoon; Ground Cloves – ½ teaspoon; Ground Nutmeg – ½ teaspoon; Pumpkin Puree – 1 cup; Powdered Sugar – for topping (optional)

Description

Pumpkin Swirl Cheesecake is a rich, creamy dessert featuring a marbled blend of smooth cheesecake and spiced pumpkin puree. It’s a perfect fall treat that combines the best of pumpkin and cheesecake in one decadent bite, ideal for holiday gatherings or a cozy dessert.

Ingredients

Graham Cracker Crumbs – 1 ½ cups
Granulated Sugar – ⅓ cup
Salted Butter (melted) – ⅓ cup
Cream Cheese (softened) – 3 (8 oz) packages
Granulated Sugar – 1 ½ cups
All-Purpose Flour – 3 tablespoons
Vanilla Extract – 2 teaspoons
Heavy Whipping Cream – ½ cup
Sour Cream (room temperature) – ½ cup
Eggs (room temperature) – 3 large
Ground Cinnamon – 2 teaspoons
Ground Ginger – ½ teaspoon
Ground Cloves – ½ teaspoon
Ground Nutmeg – ½ teaspoon
Pumpkin Puree – 1 cup
Powdered Sugar – for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Grease a 9-inch springform pan and line the bottom with parchment paper. Preheat the oven to 325°F.
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan to form a solid crust layer. Set aside.
Beat softened cream cheese until smooth. Add 1 ½ cups of granulated sugar and beat for another minute.
Mix in flour, vanilla extract, sour cream, and heavy cream until fully combined. Gradually add the eggs by hand, one at a time, stirring gently to avoid air bubbles.
Divide the batter in half. Stir pumpkin puree, cinnamon, ginger, cloves, and nutmeg into the remaining batter.
Spoon alternating scoops of plain cheesecake batter and pumpkin batter into the prepared crust. Use a butter knife to swirl the two batters together.
Wrap the springform pan with two layers of aluminum foil to prevent water from seeping in. Place the pan in a larger pan and fill it with 2 inches of water to create a water bath.
Bake for 50 minutes, then check the cheesecake by gently shaking the pan. If it’s wobbly in the center, continue baking for another 10 minutes if needed.
After baking, turn off the oven and leave the cheesecake inside for 20 minutes with the oven door closed. Then crack the oven door and leave it for another 20 minutes.
Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 3 hours before serving.

Notes

Make sure to use room-temperature ingredients (cream cheese, eggs, sour cream) to avoid lumps in the batter.
Wrap the springform pan tightly with foil to prevent water from getting into the cheesecake during baking.
The cheesecake will firm up more once chilled, so don’t worry if it’s still a bit wobbly after baking.
If desired, top with whipped cream and a sprinkle of cinnamon for added flavor.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 321
Sugar: 36g
Sodium: 315mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 45g
Fiber: 1g
Protein: 7g
Cholesterol: 74mg