Pumpkin Swirl Cheesecake Dessert (Print-Friendly Version)
Pumpkin and classic cheesecake batters marbled atop a buttery graham crust, rich with warm spices.
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
55 g light brown sugar, packed
03 -
115 g unsalted butter, melted
→ Cheesecake Batter
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
→ Pumpkin Swirl
08 -
240 g canned pumpkin purée
09 -
1 teaspoon ground cinnamon
10 -
0.5 teaspoon ground nutmeg
11 -
0.25 teaspoon ground ginger
# How to Make It:
01 -
Preheat oven to 163°C. Combine graham cracker crumbs, light brown sugar, and melted butter in a mixing bowl. Press mixture firmly into the base of a 23 cm springform pan. Bake for 8–10 minutes, then set aside to cool.
02 -
Beat softened cream cheese, granulated sugar, and vanilla extract until completely smooth. Add eggs one at a time, mixing thoroughly after each addition.
03 -
Transfer 2 cups of batter to a separate bowl. Blend in pumpkin purée, ground cinnamon, nutmeg, and ginger until well incorporated.
04 -
Spoon half of the plain cheesecake batter evenly over the cooled crust. Dollop half of the pumpkin mixture over the plain layer. Repeat with remaining batters.
05 -
Gently swirl the two batters together with a knife to achieve a marbled effect, ensuring not to overmix the layers.
06 -
Bake for 55–60 minutes, or until centre is set. Cool cheesecake in pan on a wire rack for 10 minutes. Run a knife around the edge to loosen, then refrigerate for at least 4 hours before serving.
# Additional Tips:
01 -
Ensure all ingredients are at room temperature for a smoother batter.
02 -
For easiest slicing, clean the knife with warm water between cuts.