Pumpkin Swirl Cheesecake is a beautiful dessert for fall. See this from-scratch recipe here!
Pumpkin Swirl Cheesecake:
If you’re still on the fence about what fall dessert you’re making 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.
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!
This recipe is great for Thanksgiving but honestly it will work for any fall event, or just a special weekend dessert. It’s a must-make if you’re a fan of cheesecake!
Cheesecake baking secrets:
If you have trouble with cheesecakes, here are a few tips.
- 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 a lot of shrinkage, you have baked it at too high a heat. Lower your oven temp slightly the next time you’re baking a cheesecake.
- Let the cheesecake cool on the counter completely before refrigerating.
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Print Your Pumpkin Swirl Cheesecake Recipe Here:
- 1 1/2 c. crushed Graham Crackers
- 1/8 tsp. Cinnamon
- 4 Tbsp. melted Butter
- 2 8 oz packages Cream Cheese, softened
- 3/4 c. White Sugar, divided
- 1 tsp. Vanilla Extract
- 3 Eggs
- 1 c. canned Pumpkin
- 3/4 tsp Ground Cinnamon
- 1/4 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, 1/2 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 1/4 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.
Water bath for this cheesecake is optional. If you use a water-bath, make sure to tightly wrap your sprinform pan in foil in order not to let the water seep into your cake pan.
Amount Per Serving: Calories: 291Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 95mgSodium: 221mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 5g
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