Description
This Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream is a show-stopping autumn dessert that marries the creamy richness of classic cheesecake with warm pumpkin spice and a graham cracker crust. Swirled for beauty and flavor, it’s topped with a cozy crown of cinnamon-kissed whipped cream.
Ingredients
Units
Scale
Graham Cracker Crust:
- 2 cups 240g graham cracker crumbs
- 5 Tbsp 63g granulated sugar
- Pinch of kosher salt
- 8 Tbsp 113g unsalted butter, melted
Cheesecake Filling:
- 2 lb 4 x 8 oz full-fat cream cheese, room temperature
- 2/3 cup 147g packed brown sugar
- 2/3 cup 134g granulated sugar
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon (divided)
- Pinch of kosher salt
- 4 large eggs (room temperature)
- 2/3 cup 160g heavy cream
- 2/3 cup 163g sour cream
- 1 Tbsp maple syrup or bourbon (optional)
- Pumpkin Swirl:
- 1 cup cheesecake batter (from above)
- 1 cup canned pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Pinch of allspice
- Cinnamon Whipped Cream (optional:)
- 1 cup heavy cream
- 2 Tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease a 9-inch springform pan and wrap in two layers of foil.
- Mix crust ingredients, press into pan halfway up sides. Bake 10 minutes. Cool.
- Lower oven to 325°F (163°C). Boil water for a water bath.
- Beat cream cheese, sugars, vanilla, ½ tsp cinnamon, and salt until creamy (4 min).
- Add eggs one at a time. Mix in cream, sour cream, and optional syrup.
- Reserve 1 cup batter. Mix it with pumpkin, spices.
- Pour base batter over crust. Dollop pumpkin mix and swirl.
- Place pan in roasting pan. Add boiling water halfway up. Bake 1h 45m.
- Cool in oven 1h, then at room temp. Chill 4h or overnight.
- Whip cream ingredients to stiff peaks. Decorate before serving.
Notes
- Use full-fat ingredients for best texture.
- Don’t over-swirl the pumpkin—it should be marbled.
- A water bath and slow cooling prevent cracks.
Nutrition
- Calories: 460
