Delicious and rich Swirled Pumpkin and Cream Cheese Cheesecake

This Swirled Pumpkin and Cream Cheese Cheesecake is the perfect dessert to indulge in during the fall season. With a velvety smooth pumpkin cheesecake base swirled with a luscious cream cheese filling, every bite is a burst of decadent flavors. Serve it at your next gathering or enjoy it as a special treat for yourself.

Ingredients

• For the Crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 cup unsalted butter, melted
• For the Filling:
• - 3 packages (8 ounces each) cream cheese, softened
• - 1 cup granulated sugar
• - 1 teaspoon vanilla extract
• - 3 large eggs
• - 1 cup canned pumpkin puree
• - 1 teaspoon pumpkin pie spice
• For the Cream Cheese Swirl:
• - 1 package (8 ounces) cream cheese, softened
• - 1/4 cup granulated sugar
• - 1 large egg
• - 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Press the mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, mix the canned pumpkin puree and pumpkin pie spice. Add 1 cup of the cream cheese mixture to the pumpkin mixture and stir until well combined.
5. To make the cream cheese swirl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract in a small bowl until smooth.
6. Pour the remaining cream cheese mixture over the crust in the springform pan. Drop spoonfuls of the cream cheese swirl mixture and the pumpkin mixture on top. Use a knife to create a swirl pattern.
7. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden. The cheesecake may still jiggle slightly in the center.
8. Remove from the oven and let cool in the pan for 10 minutes. Run a knife around the edges to loosen the cheesecake, then remove the sides of the pan.
9. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
10. Serve chilled and enjoy!

Interesting Facts