Description

Indulge in the rich and creamy delight of this Pumpkin Swirl Cheesecake. A perfect blend of spicy pumpkin flavor with a luscious cheesecake filling, this dessert is sure to impress your guests and satisfy your sweet tooth.

Ingredients

Units Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

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Instructions

Prepare the Crust: Preheat the oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
Make the Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Pour half of the batter over the crust.
Add Pumpkin Swirl: In a separate bowl, combine pumpkin, cinnamon, nutmeg, and cloves. Drop spoonfuls of the pumpkin mixture over the cheesecake batter. Swirl with a knife.
Bake: Place the pan in a larger baking dish and fill with hot water halfway up the sides of the springform pan. Bake for 55-60 minutes until the center is almost set.
Cool and Chill: Turn off the oven, leave the cheesecake inside with the door ajar for an hour. Refrigerate for at least 4 hours or overnight.

Notes

For a festive touch, garnish with whipped cream and a sprinkle of cinnamon before serving.
Ensure all ingredients are at room temperature for a smooth cheesecake batter.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 320mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 6g
Cholesterol: 125mg