Pumpkin Cheesecake Swirl (Print-Friendly Version)
Velvety cheesecake mixed with pumpkin and spices for a tasty dessert.
# Ingredients List:
→ Crust
01 -
67 g sugar
02 -
180 g crushed graham crackers
03 -
75 g melted salted butter
→ Cheesecake Filling
04 -
3 large eggs at room temp
05 -
680 g softened cream cheese
06 -
120 g sour cream, room temp
07 -
2 teaspoons vanilla extract
08 -
120 ml heavy cream
09 -
24 g all-purpose flour
10 -
300 g sugar
→ Pumpkin Spice Mixture
11 -
0.5 tsp ground nutmeg
12 -
0.5 tsp ground cloves
13 -
230 g pumpkin puree
14 -
2 tsp cinnamon powder
15 -
0.5 tsp ground ginger
# Detailed Cooking Steps:
01 -
Take the cheesecake out of the oven. Let it reach room temp fully then pop it in the fridge for at least 3 hours to firm up.
02 -
Set oven to 163°C and bake for 50 minutes. Then turn off the heat but keep it inside with the door shut for 20 minutes. After, open the door a crack and wait 20 more.
03 -
Mix the crushed graham crackers, melted butter, and sugar well in a bowl. Firmly pack the mix onto the bottom and halfway up the sides of the springform pan.
04 -
Stir in sugar and beat for a minute. Then add the flour, vanilla, sour cream, and heavy cream. Mix lightly till it's all just blended.
05 -
Hand fold pumpkin puree and all the spices into half of the batter until it’s mixed through.
06 -
Use an ice cream scoop to drop spoonfuls of the plain and pumpkin batter on the crust. Take a knife and gently swirl the two batters together for a pretty marble look.
07 -
Use a hand or stand mixer to whip the cream cheese until it’s fluffy and light.
08 -
Splitting the batter evenly, move half of it into another bowl to be mixed with pumpkin.
09 -
Add eggs one by one by hand so you don’t mix in too much air.
10 -
Wrap two layers of aluminum foil around the springform pan to keep water out. Sit it in a bigger baking tray and pour hot water so it reaches about 2.5 cm up the pan sides.
11 -
Grease a 23 cm springform pan and line the bottom with parchment paper. Turn the oven up to 163°C.
# Helpful Hints:
01 -
Make sure all ingredients are warmed up to room temp for the best outcome and texture.
02 -
Don’t overmix once the eggs go in or the cheesecake might crack when baking.
03 -
The water bath helps bake evenly and stops cracking from happening.
04 -
Letting the cheesecake cool slowly keeps the top smooth and crack-free.