Description
A delicious creamy cheesecake beautifully layered with a spiced pumpkin swirl, perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups crushed graham crackers or digestive biscuits
- ½ cup melted butter
- ¼ cup granulated sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup pumpkin puree
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix together the crushed graham crackers, melted butter, and sugar, then press into the bottom of a 9-inch springform pan.
- In a mixing bowl, beat the cream cheese until smooth, then gradually add the sugar and vanilla extract, mixing well.
- Add the eggs one at a time, mixing until just combined.
- In another bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, and ginger until smooth.
- Pour half of the cheesecake batter into the crust, add dollops of the pumpkin mixture, top with the remaining cheesecake batter, and swirl gently with a knife.
- Bake for about 60 to 70 minutes, until the center is set but slightly jiggly.
- Cool in the oven with the door ajar for a gradual cooling, then refrigerate for at least 4 hours.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cheesecake, pumpkin, dessert, autumn, family recipe
