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Pumpkin Swirl Cheesecake – A Perfect Fall Dessert

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A creamy, decadent New York-style cheesecake with a swirl of pumpkin purée and spices — the perfect fall dessert to elevate your dinner table.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 packages (24 oz) cream cheese, softened

  • 1 cup granulated sugar

  • 1/4 cup sour cream

  • 1 tsp vanilla extract

  • 3 large eggs, room temperature

For the pumpkin swirl:

  • 1 cup canned pumpkin purée

  • 1/4 cup sugar

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1 egg yolk

  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 325°F. Grease a 9-inch springform pan and line with parchment paper.

  • Mix graham cracker crumbs, sugar, and butter. Press into pan. Bake for 10 minutes.

  • Beat cream cheese, sugar, sour cream, and vanilla. Add eggs, one at a time.

  • Mix pumpkin purée, sugar, spices, egg yolk, and vanilla for the swirl.

  • Pour cheesecake filling into crust. Spoon pumpkin mixture on top and swirl gently.

  • Bake for 50–60 minutes. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.

  • Serve chilled with whipped cream or caramel sauce.

Notes

Make ahead and store in the fridge for up to 5 days. Can be frozen for up to 1 month.

Find it online: https://foodemily.com/pumpkin-swirl-cheesecake-a-perfect-fall-dessert/