Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs (about 14 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- For the Pumpkin Swirl:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool completely.
- Prepare the Pumpkin Swirl: In a medium bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and flour until smooth. Set aside.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in 1 1/4 cups granulated sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, cinnamon, nutmeg, and cloves.
- Assemble and Swirl: Pour half of the cheesecake filling over the cooled crust. Dollop half of the pumpkin mixture over the cheesecake filling. Gently swirl the pumpkin mixture into the cheesecake filling using a knife or skewer. Repeat with the remaining cheesecake filling and pumpkin mixture.
- Bake the Cheesecake: Cover the springform pan tightly with aluminum foil. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan (this is a water bath, which helps prevent cracking).
- Bake for 55-70 minutes, or until the edges are set and the center is almost set (it will jiggle slightly).
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and remove the foil. Let cool completely on a wire rack.
- Chill: Once completely cooled, cover the cheesecake and refrigerte for at least 4 hours, or preferably overnight, before serving.
Notes
- For a perfectly smooth cheesecake, ensure your cream cheese is at room temperature.
- A water bath is crucial for an evenly baked and crack-free cheesecake.
- Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracks.
- For best results, chill the cheesecake overnight.
- Garnish with whipped cream and a sprinkle of cinnamon or nutmeg before serving, if desired.
- Prep Time: PT30M
- Cook Time: PT1H15M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 40g
- Protein: 6g