Description

Indulge in the rich flavors of fall with this Pumpkin Swirl Cheesecake. Creamy pumpkin and warm spices swirled into a decadent cheesecake on a graham cracker crust, creating the perfect dessert for any autumn gathering.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
6 tablespoons melted butter

For the filling:

3 (8-ounce) packages cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin purée
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg

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Instructions

Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool slightly.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until creamy. Add eggs one at a time, beating just until blended.
Remove 1 cup of the plain batter and set aside. Add pumpkin, pumpkin pie spice, and nutmeg to the remaining batter and mix until fully combined.
Pour the pumpkin batter over the crust. Dollop the reserved plain batter over the top and swirl gently with a knife for a marbled effect.
Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours or overnight before slicing.

Notes

For best results, use room temperature ingredients.
Serve with whipped cream and a sprinkle of cinnamon.
Cheesecake can be made up to 2 days ahead and stored chilled.