Easy Pumpkin Swirl Cheesecake
This easy pumpkin swirl cheesecake is creamy and delicious. The makes for the perfect fall dessert to bring to a holiday gathering or serve to your family at home.
Equipment
- Hand mixer or stand mixer, spatula, spoon, knife, oven
Ingredients
- 1 Pre-made graham cracker crust (mini crusts optional)
- 2 8 ounce Blocks of cream cheese, softened
- 3/4 Cup White sugar
- 1 Teaspoon Vanilla extract
- 3 Eggs
- 1 Cup Canned puree pumpkin
- 1 Teaspoon Ground cinnamon
- 1/2 Teaspoon Ground nutmeg
Instructions
- Preheat oven to 350 degrees. In a medium bowl, mix together the cream cheese, 1/2 cup of the sugar and the vanilla just until smooth. Add in the eggs one at a time, blending well after each egg. Set aside 3/4 cup of the mixture. Blend the remaining sugar, pumpkin, cinnamon, and nutmeg into the mixture. Pour the pumpkin batter into the crust and drop the plain batter (that was set aside) by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 45-50 minutes in the preheated oven, or until the filling is set. Allow cheesecake to cool. Chill in the refrigerator for 4 hours or more before serving.
Notes
**This recipe makes more than enough batter so I suggest grabbing some mini pie crusts and to make a few extra cakes. Adjust the bake time accordingly.