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Best Pumpkin Swirl Cheesecake Recipe

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  • Author: Sandra Flegg
  • Total Time: 4 hours 5 minutes
  • Yield: 16 servings

Ingredients

Units

Cheesecake crust: 

1 cup graham cracker crumbs (8 whole graham crackers)

1 cup biscoff cookie crumbs (about 16 whole Biscoff cookies)

2 Tablespoons granulated sugar

5 Tablespoons butter, melted

Cheesecake batter:

4 (8 ounces) cream cheese

1 and 1/4 cups granulated sugar

1 teaspoon lemon juice

2 teaspoons vanilla

1/3 cup sour cream

1/3 cup whipping cream

4 large eggs

1 cup canned pumpkin puree (pure pumpkin puree, not pumpkin pie filling)

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

Optional garnishes:

Whipped cream

Biscoff cookie crumbs

Sprinkle of ground cinnamon

Instructions

  1. Cookie crust: Preheat the oven to 350°F.  Use a 9-inch round by 3-inch deep pan with a removable bottom or springform pan.
  2. Prepare the graham cracker and cookie crumbs by pulsing the graham crackers and biscoff cookies in a blender or food processor. You can also place them in a large sealed ziploc bag and crush them with a rolling pin.
  3. In a medium bowl, combine crushed graham crackers and cookies, 2 tablespoons of granulated sugar and melted butter.
  4. Transfer the crumb mixture into the cheesecake pan and press the mixture to form a level base and uniform sides, about 1/2 inch taller than the base.
  5. Bake in 350°F oven for 8 minutes.
  6. Remove the pan from the oven and let cool completely.
  7. Once completely cooled, use two sheets of foil to wrap the outside of the pan tightly so that it is water-tight.
  8. Set aside a large roasting pan or other large pan large enough in diameter to accommodate the cheesecake pan and deep enough to accomodate an inch of water.
  9. Cheesecake batter: (oven still preheated to 350°F). In a large mixing bowl, add cream cheese and 1 and 1/4 cups granulated sugar.  Beat on medium speed for 5 minutes until well combined and the sugar is dissolved.  Scrape down sides of the bowl.
  10. Add lemon juice, vanilla, sour cream and whipping cream and beat until well combined.
  11. Add eggs and beat for 2 minutes. Scrape down the sides of the bowl again and beat for 30 more seconds.
  12. Move half of the batter into a large bowl and set aside. To the original bowl, add the pumpkin puree, cinnamon, ginger and cloves and beat until well combined, about one minute. Be sure to scrape down the sides of the bowl so that everything is completely incorporated.
  13. Carefully pour the plain cheesecake mixture into the cheesecake pan, taking care not to disturb the graham cracker base.  Release any trapped air bubbles by rapping the pan on the counter gently once or twice.
  14. Using an ice cream scoop or large spoon, place 4 dollops of the pumpkin cheesecake mixture in a square in the center of the vanilla mixture.  Keep placing dollops on top of these four spots until all of the pumpkin mixture has been added. Using a thin wooden skewer, run the skewer clockwise in a circular pattern through the dollops, making sure not to disturb the crust. Wipe off the skewer and run the skewer counter-clockise in a smaller circle inside and a large circle outside of the first circle.
  15. Place the filled cheesecake pan into the large pan , then carefully place both pans in the oven.
  16. Using a kettle or other vessel that is easy to pour from, carefully pour almost boiling water into the large pan so that the water comes up about 1 inch on the outside of the cheesecake pan. Be very careful not to pour any water into the cheesecake pan!
  17. Bake for 80 minutes, or until the cheesecake is slightly firm with a little jiggle in the center.
  18. Carefully remove both pans from the oven and let them cool for 5 minutes, then remove the cheesecake pan from the water bath and set it on a dish towel to absorb the water and place it on a wire rack to cool completely at room temperature. Once completely cooled, place it in the refrigerator to chill completey for a minimum of 2 hours. Making the cheesecake the day before and refrigerating it overnight is even better.
  19. Carefully release the ring from the cheesecake, leaving the cheesecake on the pan’s base, or remove the cheesecake completely using an offset spatula and place it on a platter or cake stand.
  20. For optional garnishes, top with whipped cream rosettes or offer whipped cream topping on the side after slicing. A sprinkling of ground cinnamon or Biscoff cookie crumbs may also be used for decoration.

Notes

Storage Instructions: This cheesecake is best served fresh and can be covered with plastic wrap or transferred to an airtight container, then refrigerated for up to 3 days.

Freezing Instructions: Any leftover cheesecake can be tightly wrapped in plastic wrap, then aluminum foil and frozen for up to 1 month. Allow to thaw in the refrigerator for about 24 hours before servings.

Equipment Note: Springform pan 9-inches in diameter and 3 inches deep.

  • Prep Time: 45 minutes
  • Chill Time: 2 hours
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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