Ingredients for Pumpkin Swirl German Cheesecake
- Eggs
- 16 ounces (2 packages) cream cheese, softened
- Sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 (15 ounce) can pumpkin puree
- Pumpkin Pie Spice
- Pie Crust
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How to Make Pumpkin Swirl German Cheesecake
- Preheat oven to 450°F (232°C).
- In a large bowl, cream together 16 ounces (2 packages) of softened cream cheese, 3 large eggs, ¾ cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and ¼ cup milk until smooth and creamy. Beat after each addition for best results.
- Pour approximately ⅔ of the batter into your prepared crust (graham cracker crust recommended).
- In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 large egg, ¼ cup granulated sugar, and 1 teaspoon pumpkin pie spice (or a combination of cinnamon, nutmeg, and ginger to taste).
- Gently pour the pumpkin mixture over the batter in the springform pan.
- Carefully swirl the pumpkin batter into the cream cheese batter using a knife or toothpick for a marbled effect. Don't over swirl!
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 250°F (121°C) and continue baking for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Once chilled, carefully remove the cheesecake from the springform pan and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
135 g
Sugar
826g
Fat
858g
Carbs
109g
