Description
Silky pumpkin swirl cheesecake marries creamy richness with warm autumn spices, creating a dessert that whispers comfort. Layers of golden pumpkin and smooth cream cheese promise pure indulgence you’ll savor down to the last delectable crumb.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted (113 grams)
Instructions
- Craft a robust graham cracker foundation by pulverizing crackers and blending with sugar and melted butter, then pressing firmly into a springform pan’s base. Bake this golden crust for 8-10 minutes, allowing it to cool and solidify.
- Whip cream cheese and sugar in a large mixing bowl until velvety smooth, incorporating eggs individually to maintain a silky texture. Gently fold in vanilla extract and sour cream, ensuring a luxurious, creamy consistency.
- Create a fragrant pumpkin mixture by whisking together pumpkin puree with warming spices like cinnamon, nutmeg, and ginger, complemented by a touch of sugar to enhance the autumnal profile.
- Layer the cheesecake by gently pouring half the cream cheese batter over the cooled crust, strategically dropping spoonfuls of spiced pumpkin mixture across the surface. Complete the layering with remaining cheesecake batter and additional pumpkin dollops.
- Transform the surface into a mesmerizing marble pattern by delicately dragging a knife through the layers, creating elegant swirls that intertwine the creamy and pumpkin-spiced elements.
- Bake the cheesecake in a preheated oven at 325°F, monitoring until the center achieves a subtle jiggle, indicating perfect custard-like consistency. After baking, allow the cake to rest inside the oven with the door slightly ajar for one hour.
- Refrigerate the cheesecake for a minimum of four hours, preferably overnight, to set completely. Serve chilled, optionally crowned with a cloud of whipped cream for an extra indulgent touch.
Notes
- Allow cream cheese to soften at room temperature for at least an hour to ensure smooth, lump-free batter and easier mixing.
- Prevent cracks by using a water bath during baking, which helps distribute heat evenly and maintains moisture in the cheesecake.
- Experiment with gluten-free graham crackers or almond flour crust for a celiac-friendly version that doesn’t compromise on taste or texture.
- Cool cheesecake gradually to prevent sudden temperature changes that can cause surface cracking, ensuring a beautiful, professional-looking dessert.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 234
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg