Pumpkin Cinnamon Swirl Cheesecake
Introduction
If you love the flavors of fall, then Pumpkin Cinnamon Swirl Cheesecake is the dessert for you! This tasty treat combines creamy cheesecake with the warm spices of pumpkin and cinnamon. It’s perfect for gatherings, holidays, or just a sweet ending to your day.
Why Make This Recipe
Why should you make this cheesecake? It’s not just delicious; it’s also a great way to impress your friends and family! The combination of pumpkin and cinnamon makes it feel cozy and festive. Plus, it’s easy to prepare and can be made ahead of time, giving you more time to enjoy your company.
How to Make Pumpkin Cinnamon Swirl Cheesecake
Making this delicious cheesecake is simple! Just follow these steps to create a dessert that everyone will love.
Ingredients:
- 1 1⁄2 cups graham cracker crumbs
- 3 tbsp sugar
- 1/4 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1/2 tsp vanilla extract
- 3 large eggs
- 1 can (15 oz) pumpkin puree
- 1/2 cup sour cream
- 1 1⁄2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of cloves
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter
- Whipped cream (for topping)
- Cinnamon syrup (optional)
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and let it cool.
- In a mixing bowl, beat softened cream cheese until it is smooth. Add in 1 cup of sugar and 1/2 teaspoon vanilla extract and mix well. Then, add 3 large eggs one at a time, mixing well after each one.
- Next, add the pumpkin puree, sour cream, 1 1⁄2 teaspoons cinnamon, nutmeg, ginger, and cloves. Mix everything until it is smooth.
- For the cinnamon swirl, mix together 1/4 cup brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter until smooth.
- Pour half of the cheesecake filling into the baked crust. Drizzle some of the cinnamon mixture on top and swirl it gently. Add the remaining cheesecake filling and drizzle with more of the cinnamon mixture; swirl again.
- Bake for 55-65 minutes until the cheesecake is set but still has a slight jiggle.
- Turn off the oven and let the cheesecake sit in the oven for an hour with the door slightly open. After that, cool it to room temperature and then refrigerate for at least 4 hours.
- Once chilled, remove the cheesecake from the springform pan. Top it with whipped cream and a drizzle of cinnamon syrup if you like. Enjoy!
How to Serve Pumpkin Cinnamon Swirl Cheesecake
Serve the Pumpkin Cinnamon Swirl Cheesecake chilled, straight from the fridge. You can slice it into wedges and serve each slice with a dollop of whipped cream. It also pairs well with a cup of coffee or tea!
How to Store Pumpkin Cinnamon Swirl Cheesecake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. If you want to keep it longer, you can freeze individual slices. Just wrap them well and place them in a freezer-safe container.
Tips to Make Pumpkin Cinnamon Swirl Cheesecake
- Make sure your cream cheese is fully softened before mixing for a smooth texture.
- Don’t skip cooling the cheesecake in the oven. This helps prevent cracks.
- Feel free to adjust the spices to your taste. If you love cinnamon, add more!
Variation
For a twist, you can add a layer of chocolate chips to the filling or swap out the pumpkin puree for sweet potato puree for a different flavor!
FAQs
Q1: Can I make this cheesecake ahead of time?
A1: Yes, you can make it a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Q2: What can I use instead of graham cracker crumbs?
A2: You can use Oreo cookies, digestive biscuits, or any cookie you like for the crust.
Q3: Is there a vegan version of this cheesecake?
A3: Yes, you can use vegan cream cheese and a plant-based sour cream to make a vegan version!
Enjoy your homemade Pumpkin Cinnamon Swirl Cheesecake!
Pumpkin Cinnamon Swirl Cheesecake
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 3 tbsp sugar
- 0.25 cups melted butter
Cheesecake filling
- 3 packages (8 oz each) cream cheese, softened Make sure it's fully softened for a smooth texture.
- 1 cup sugar
- 0.5 tsp vanilla extract
- 3 large eggs Add one at a time, mixing well after each.
- 1 can (15 oz) pumpkin puree
- 0.5 cups sour cream
- 1.5 tsp cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- pinch cloves
Cinnamon swirl
- 0.25 cups brown sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter
Topping
- Whipped cream For topping
- Cinnamon syrup Optional
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 3 tablespoons of sugar, and melted butter.
- Press this mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes and let it cool.
Mixing the filling
- In a mixing bowl, beat softened cream cheese until smooth.
- Add in 1 cup of sugar and 1/2 teaspoon vanilla extract and mix well.
- Add 3 large eggs one at a time, mixing well after each.
- Add the pumpkin puree, sour cream, 1 1/2 teaspoons of cinnamon, nutmeg, ginger, and cloves. Mix until smooth.
Cinnamon swirl
- In a separate bowl, mix together 1/4 cup brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter until smooth.
Assembly
- Pour half of the cheesecake filling into the baked crust.
- Drizzle some of the cinnamon mixture on top and swirl it gently.
- Add the remaining cheesecake filling and drizzle with more of the cinnamon mixture; swirl again.
Baking
- Bake for 55-65 minutes until the cheesecake is set but still has a slight jiggle.
- Turn off the oven and let the cheesecake sit in the oven for an hour with the door slightly open.
- Cool to room temperature and then refrigerate for at least 4 hours.
Serving
- Once chilled, remove the cheesecake from the springform pan.
- Top with whipped cream and a drizzle of cinnamon syrup, if desired.
