Easy Pumpkin Swirl Cheesecake Recipe
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
- Pie dish, hand mixer or electric stand mixer, mixing bowls, spatula, spoon, butter knife, oven,
Ingredients
- 1 pre-made graham cracker crust
- 2 8-ounce blocks of cream cheese, softened
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned puree pumpkin
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350 degrees.
- To make the plain batter, mix the cream cheese, 1/2 cup of sugar, and vanilla in a large bowl on medium speed with your electric mixer or stand mixer until smooth. Add in the eggs one at a time, blending well after each egg. Set aside 3/4 cup of the plain mixture.
- In a separate bowl, mix the remaining sugar, pumpkin purée, and pumpkin pie spice to make the pumpkin batter.
- Pour the pumpkin batter into the pie crust and drop the plain batter (that was set aside) by spoonfuls onto the top of the pumpkin batter. Swirl the plain batter with your knife in a circular motion to create a swirl or marble effect.
- Bake the cheesecake for 45-50 minutes, or until the filling is set, on the middle rack of the preheated oven.
- Allow the 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 using the remaining batter to make a few extra cakes. Adjust the bake time accordingly.