Ingredients for Pumpkin Swirl Cheesecake
- Graham Cracker Pie Crust
- 16 ounces (2 packages) cream cheese, softened
- Sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Canned Pumpkin
- Ground Cinnamon
- Nutmeg
- Ground Cloves
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How to Make Pumpkin Swirl Cheesecake
- Preheat oven to 325°F (160°C).
- In a large bowl, beat 16 ounces (2 packages) cream cheese, ¾ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Add 4 large eggs, one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- Reserve 1 ½ cups of the plain cheesecake batter in a separate bowl.
- In a separate bowl, whisk together ¾ cup granulated sugar, 15 ounces (1 can) pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gently fold the pumpkin mixture into the remaining cheesecake batter.
- Pour the pumpkin batter into your prepared graham cracker crust.
- Dollop spoonfuls of the reserved plain cheesecake batter over the pumpkin batter.
- Using a knife or toothpick, swirl the batters together for a marble effect. Do not overmix.
- Bake for 55-65 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
789g
Fat
448g
Carbs
92g
