Easy Pumpkin Swirl Cheesecake - Food Today
After a couple months of nonstop travel , we’re heading into a relaxed weekend at home. It’s about that time of year where things begin to slow down. All the new shows are on , weather cools down (well , I hope soon!!!) , sweaters come out , fireplace heats up , and the kitchen echoes with banging pots and pans as we cook comforting meals like chili , soup , and maybe even some butternut squash mac & cheese.
But let’s get serious– we’re obviously in a mad dash to bake all the fall things like jalapeño cheddar bread , apple cider donuts , and pumpkin cheesecake. Baking soothes my soul and when life gets too hectic , a few hours in the kitchen is all I need to feel centered again. I have a feeling you’re the same way!
You don’t have to make the hard choice between pumpkin pie and cheesecake at your next holiday meal. This Pumpkin Swirl Cheesecake is the best of both worlds! You get the creamy cheesecake texture with the rich pumpkin flavor all in one amazing dessert recipe. It makes a large batch so it is perfect for serving to a big holiday crowd as well!
I used my mom’s go to New York Cheesecake recipe and swirled in some pumpkin puree and pumpkin pie spice for a holiday feel. I also added some chopped pecans to the graham cracker crust for added texture and flavor that pairs perfectly with pumpkin. I piled it all in a large 10 inch spring form pan and let it bake in the oven with a water bath.
The beauty of making any cheesecake is that it needs to rest overnight for the optimal flavor and texture. While this means you do have to plan ahead a day , it is great for a make ahead dessert. With the hustle and bustle of the holidays , there is always plenty of food to make on the day everyone is arriving. Make this Pumpkin Swirl Cheesecake a day or two ahead of time and cut out some of the stress!
How to Make Pumpkin Cheesecake
If you look at my classic cheesecake recipe , you’ll notice that today’s pumpkin cheesecake uses mostly all of the same ingredients. Besides the amounts of each , the difference is that we’ll divide the batter in half and add pumpkin puree + spices to create a hypnotizing pumpkin swirl. The result is pockets of luscious cheesecake paired with rich , creamy , perfectly spiced pumpkin cheesecake.
All this sits on top of a crunchy gingersnap cookie crust. Add extra flavor to the crust with a bit of cinnamon and ginger. Here’s my tip: Not all store-bought gingersnap cookies are the same , so make sure you read my notes below about which cookies are best for a cookie crust.
How to swirl: My trick is to drop spoonfuls of alternating batter– plain and pumpkin– until the pan is filled , then use a toothpick or knife to swirl. It doesn’t need to be perfect and it certainly doesn’t need to be neat.
What You Need
- 25 gingersnaps , finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup butter , melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened
- 1 cup sugar , divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- dash ground cloves
Let's Make It
- Heat oven to 325°F.
- Combine gingersnap crumbs , nuts and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese , 3/4 cup sugar and vanilla with mixer until blended. Add eggs , 1 at a time , beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar , pumpkin and spices into remaining batter.
- Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
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