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Creamy Pumpkin Swirl Cheesecake

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill Time 4 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 400 kcal

Ingredients
  

For the Crust

  • 1 cup graham cracker crumbs (or digestive biscuits for a nuttier flavor)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 5 tbsp unsalted butter, melted

For the Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup pumpkin puree (plain, not pumpkin pie filling)
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 2 tbsp all-purpose flour
  • ½ cup brown sugar

For the Garnish

  • 1 cup whipped cream
  • ¼ cup caramel drizzle
  • ½ cup crushed pecans or walnuts

Instructions
 

  • Preheat & Prepare
    Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter or line the bottom with parchment. This ensures easy release later.
  • Build the Crust
    In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles damp sand. Press firmly into the bottom of the springform pan and bake for 8–10 minutes, or until lightly golden. Cool completely.
  • Make the Cheesecake Base
    Beat softened cream cheese with an electric mixer on medium speed for 2 minutes until creamy. Gradually add sugar and vanilla, beating until smooth and glossy.
    Add eggs one at a time, mixing just until each is incorporated (don’t overbeat — that’s how cracks start). Blend in sour cream gently to create a silky batter.
  • Create the Pumpkin Swirl
    In a separate bowl, whisk pumpkin puree with nutmeg, ginger, flour, and brown sugar until smooth. Stir in 1 cup of the plain cheesecake filling to lighten it — this helps the swirl blend seamlessly.
  • Swirl and Bake
    Pour the plain batter into your cooled crust. Dollop spoonfuls of the pumpkin mixture on top, then swirl delicately with a skewer or butter knife for that marbled effect.
    Set the pan on a baking sheet and pour hot water into the sheet until it reaches halfway up the sides — your makeshift water bath. It keeps the texture moist and prevents cracks.
    Bake for 55–65 minutes, until the center is mostly set with a slight jiggle. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
  • Cool and Chill
    Remove from the water bath. Cool completely on a rack, then refrigerate for at least 4 hours — overnight is even better. The flavor deepens and the texture firms to creamy perfection.
  • Garnish & Serve
    Unmold the cheesecake carefully. Swirl whipped cream on top, drizzle with caramel, and sprinkle crushed pecans for a little crunch. Slice with a hot knife for clean edges — and serve cold for that luscious, velvety bite.