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–+ servings
delicious pumpkin cheesecake dessert

Pumpkin Swirl Cheesecake

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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9-inch springform pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Electric mixer
  • 1 Spatula
  • 1 food processor
  • 1 Saucepan
  • 1 Wire rack

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter melted
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • In a medium mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of the springform pan to form a crust.
  • In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth using an electric mixer.
  • Add eggs one at a time to the cream cheese mixture, mixing on low speed until just blended after each addition.
  • Reserve 1 cup of the cream cheese mixture and set aside.
  • To the remaining cream cheese mixture, add pumpkin puree, cinnamon, nutmeg, and cloves, and mix well.
  • Pour the pumpkin mixture over the crust in the springform pan.
  • Spoon the reserved plain cream cheese mixture over the pumpkin layer.
  • Use a knife to gently swirl the plain and pumpkin mixtures together to create a marbled effect.
  • Bake in the preheated oven for 55 minutes or until the center is set and the edges are slightly puffed.
  • Remove from the oven and place on a wire rack to cool to room temperature.
  • Refrigerate for at least 4 hours before serving to allow the cheesecake to set.

Notes

For best results, ensure all ingredients are at room temperature before mixing to prevent lumps in the batter. Additionally, when swirling the mixtures, be gentle to maintain the marbled appearance. It's also essential to let the cheesecake cool completely before refrigerating to help it set properly and achieve the perfect texture.
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