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Irresistible Pumpkin Swirl Cheesecake Recipe You Need to Try

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Learn how to make delicious Pumpkin Swirl Cheesecake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups graham cracker crumbs (or finely crushed digestive biscuits)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup pumpkin puree (canned or homemade — Mama Lu always used fresh when she could)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour

Substitution notes: If you prefer a gluten-free crust, almond flour or gluten-free graham crackers work beautifully. For a dairy-free option, try a vegan cream cheese and coconut oil in place of butter. Pumpkin puree can be swapped for sweet potato puree if you want a slightly different twist — I’ve done this when fresh pumpkins were scarce after a cold snap in the mountains.

Instructions

  1. Preheat your oven to 350°F (175°C). Start by preparing your crust: mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until the mixture feels like damp sand.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a glass or measuring cup to pack it down tightly — Mama Lu always said, “Firm foundations make for sturdy houses… and pies.” Bake the crust for 10 minutes, then set aside to cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy — no lumps here! Gradually add 1 cup sugar and continue beating until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and salt.
  5. Sprinkle the flour over the mixture and fold it in gently. This helps the cheesecake set properly without cracking.
  6. In a separate bowl, mix the pumpkin puree with cinnamon, nutmeg, and cloves until fully combined.
  7. Pour about two-thirds of the cream cheese batter over the cooled crust. Dollop spoonfuls of the pumpkin mixture on top, then swirl them together gently with a butter knife or skewer to create beautiful marbled patterns. Pour the remaining cream cheese batter on top and repeat the swirling if you like more pumpkin ribbons.
  8. Bake the cheesecake for about 55-65 minutes. The edges should be set, but the center will still jiggle slightly when you gently shake the pan — just like Mama Lu’s old jello mold, it’s all about that gentle wobble.
  9. Turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour to prevent cracks from sudden temperature changes.
  10. Afterward, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. This waiting game is the hardest part — but it’s worth every minute.

From my experience, cooling it slowly and thoroughly is key. I’ve learned that rushing a cheesecake out of the oven is like rushing a story — it loses its richness and depth.

Find it online: https://claracooking.com/pumpkin-swirl-cheesecake/