If you’re still on the fence about what dessert you’re making (or taking) this year, you’re search is over! This Pumpkin Swirl cheesecake is AMAZING! Regardless of the fact that I had my windows open yesterday due to the lovely warm weather, it really is Fall! Thanksgiving is a only ONE WEEK away, and my menu preparations are in full swing! Final test runs are being made, and last minute changes are being made. Cheesecake is always a favorite, but this year I’m spicing it up with the must have flavors of pumpkin, cinnamon, and nutmeg! If you’ve never made a baked cheesecake don’t worry, but you will need a spring-form pan. The directions are simple and easy to follow. Do you love chocolate? Try using Chocolate Graham crackers for the crust instead!
Cheesecake baking secrets: Don’t over beat your batter. Beating too much air into your mixture will make your cheesecake fall. The cheesecake is done when the center is almost set, but still jiggles a little when shaken gently. You can also use a cooking thermometer and go ahead and take it out of the oven when the cheesecake reaches 150 degrees F. Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.
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- 1½ c. crushed Graham Crackers
- ⅛ tsp. Cinnamon
- 4 Tbsp. melted Butter
- 2 (8 oz) packages Cream Cheese, softened
- ¾ c. White Sugar, divided
- 1 tsp. Vanilla Extract
- 3 Eggs
- 1 c. canned Pumpkin
- ¾ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- Preheat oven to 350.
- Mix together the graham crackers, cinnamon and melted butter and press into the bottom and up the sides of a 9 inch spring-form pan. Bake for 10 minutes then set aside to cool.
- In a mixing bowl mix together the cream cheese, ½ c. of the sugar, and vanilla just until smooth. Mix in the eggs one at a time blending well after each Set aside 1 c. of the mixture. Blend ¼ c. of sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.
- Spread the pumpkin batter into the crust and drop the plain batter by spoonfuls onto the top. Using a knife swirl to create a marble effect
- Bake 45-55 minutes in the preheated oven or until the filling is set. Run a knife around the edge of the pan and allow to cool before removing the spring-form pan rim. Chill for at least 4 hours before serving.