Description
A delightful dessert combining creamy cheesecake with warm pumpkin flavors, perfect for fall gatherings and celebrations.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup melted butter
- 4 packages cream cheese (8 oz each), softened
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, brown sugar, granulated sugar, cinnamon, and melted butter to form the crust until it resembles wet sand. Press the mixture into the bottom of the springform pan and bake for 10 minutes.
- To make the filling, beat 1 package of cream cheese until smooth. Add 1/2 cup of granulated sugar and cornstarch, and beat until smooth. Add the remaining cream cheese one package at a time. Mix in the remaining sugar and vanilla, then add eggs one at a time.
- In a separate bowl, mix 2 cups of the batter with pumpkin, pumpkin pie spice, and cinnamon.
- Pour half of the plain cheesecake batter into the crust, add dollops of the pumpkin mixture, and swirl with a knife. Repeat with the remaining batters.
- Place the springform pan in a larger baking pan, add 1 inch of hot water to create a water bath, and bake for 55-65 minutes.
- Cool in the oven for 35 minutes. Run a knife around the edge and leave the door closed for 2-4 hours. Cool completely, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Before serving, remove the rim of the pan and top with whipped cream.
Notes
Make sure your cream cheese is softened before mixing to avoid lumps. For a stronger pumpkin flavor, you can add more canned pumpkin to the mixture.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake, fall dessert, holiday dessert, cheesecake, swirled cheesecake, pumpkin spice