Cheesecake with Pumpkin Swirl: Indulgent Fall Delight You’ll Love
Indulge in this delightful cheesecake recipe with a twist of pumpkin, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sugar
- 3 packages (8 oz each) cream cheese, softened
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, cinnamon, ginger, and nutmeg. Mix in pumpkin puree until combined.
- Pour the mixture over the crust in the springform pan.
- Bake for 60 minutes or until the center is set. Allow to cool before refrigerating for at least 4 hours.
Notes
- For an even richer flavor, let the cheesecake sit overnight in the refrigerator.
- Serve with whipped cream for an extra indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Cheesecake, Pumpkin, Fall, Dessert