Easy Pumpkin Swirl Cheesecake: A Delicious Fall Indulgence
A delightful pumpkin cheesecake swirled with a rich cream cheese layer, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 3 large eggs
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, mixing until creamy.
- Stir in eggs one at a time, then mix in pumpkin puree and pumpkin pie spice.
- Pour the pumpkin mixture over the crust. Use a knife to swirl the mixture for a marbled effect.
- Bake for 50-60 minutes, until the center is set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- Can be topped with whipped cream or caramel sauce before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake, fall dessert, easy recipe