Pumpkin Cinnamon Swirl Cheesecake
A delicious, creamy cheesecake infused with pumpkin and cinnamon, perfect for any fall gathering or holiday celebration.
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.
Notes
Make sure your cream cheese is fully softened for a smooth texture. Don't skip cooling the cheesecake in the oven to prevent cracks. Adjust spices to taste, adding more cinnamon if preferred. Store leftovers in an airtight container in the refrigerator for about 4-5 days or freeze individual slices.