Decadent Pumpkin Swirl Cheesecake
Indulge in this rich and creamy Decadent Pumpkin Swirl Cheesecake, perfect for autumn gatherings or holiday celebrations. This delightful dessert features a buttery gingersnap crust layered with a smooth cream cheese filling, infused with classic pumpkin spices. The elegant marble effect created by swirling pumpkin batter with the creamy cheesecake adds a visually stunning element to this luscious treat. Share this irresistible cheesecake with family and friends, and savor the flavors of the season together!
12
Servings
200
Calories
10
Ingredients
Ingredients
Gingersnap crumbs
1 1/2 cups (crushed into fine crumbs)
Pecans
1/2 cup (finely chopped)
Margarine
1/3 cup (melted)
Cream cheese
2 (8 ounce) packages (softened)
Sugar
3/4 cup, divided (for sweetening both batters)
Vanilla extract
1 teaspoon (pure)
Eggs
3 (large, at room temperature)
Canned pumpkin
1 cup (pure pumpkin puree)
Ground cinnamon
3/4 teaspoon (for flavor)
Ground nutmeg
1/4 teaspoon (for aroma)
Instructions
1
Preheat your oven to 350°F (175°C).
2
For the crust: In a medium bowl, combine the gingersnap crumbs, finely chopped pecans, and melted margarine. Mix until fully incorporated. Press this mixture firmly onto the bottom and about 1.5 inches up the sides of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
3
For the filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup of sugar and the vanilla extract at medium speed until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
4
Reserve 1 cup of the cream cheese batter and set aside. To the remaining batter, add the remaining 1/4 cup of sugar, canned pumpkin, ground cinnamon, and ground nutmeg. Mix until everything is well blended.
5
To assemble the cheesecake, spoon the pumpkin and cream cheese batters alternately over the cooled crust. Use a knife to gently cut through the batters several times to create a beautiful marble effect.
6
Bake in the preheated oven for 55 minutes. The center should be slightly set but still have a little jiggle.
7
Once baked, remove the cheesecake from the oven and run a knife around the edges of the pan to loosen it. Allow it to cool completely at room temperature before removing the rim of the springform pan.
8
Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to firm up before slicing and serving.
Nutrition Information
13g
Fat
18g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Pumpkin Swirl Cheesecake?
The cheesecake features a rich and creamy cream cheese filling infused with classic pumpkin spices and a buttery gingersnap and pecan crust.
How many servings does this recipe provide?
This recipe yields 12 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What ingredients are needed for the crust?
The crust requires 1 1/2 cups of gingersnap crumbs, 1/2 cup of finely chopped pecans, and 1/3 cup of melted margarine.
How much fat is in one serving of this cheesecake?
One serving contains 13g of fat.
What spices are used to flavor the pumpkin batter?
The pumpkin batter is flavored with 3/4 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long should the crust be baked before adding the filling?
The crust should be baked for 10 minutes and then cooled slightly.
What size pan is recommended for this recipe?
A 9-inch springform pan is recommended.
How many eggs are required for the cheesecake filling?
The filling requires 3 large eggs, preferably at room temperature.
What is the total amount of cream cheese needed?
You will need two 8-ounce packages of softened cream cheese.
How much pumpkin puree is used in the recipe?
The recipe calls for 1 cup of pure canned pumpkin puree.
How do you create the marble swirl effect?
Spoon the pumpkin and cream cheese batters alternately over the crust and use a knife to gently cut through the batters several times.
How much batter should be reserved for the plain cream cheese layer?
You should reserve 1 cup of the plain cream cheese batter before adding the pumpkin and spices to the remainder.
How long does the cheesecake need to bake?
The cheesecake should bake for 55 minutes.
How can I tell when the cheesecake is finished baking?
The center should be slightly set but still have a little jiggle.
What is the first step after taking the cheesecake out of the oven?
Run a knife around the edges of the pan to loosen it from the sides.
How long must the cheesecake chill before serving?
It should be refrigerated for at least 4 hours or overnight.
How many grams of carbohydrates are in a single slice?
There are 18g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 3g of protein.
What kind of fat is used to bind the gingersnap crust?
The recipe uses 1/3 cup of melted margarine.
Is this recipe suitable for Thanksgiving?
Yes, it is tagged as a Thanksgiving dessert and is perfect for holiday celebrations.
How many total ingredients are listed for this recipe?
There are 10 main ingredients used in this recipe.
Should the canned pumpkin be pumpkin pie filling or puree?
The recipe specifically calls for pure pumpkin puree.
What is the recommended preparation for the pecans?
The pecans should be finely chopped.
How is the sugar divided in the recipe?
A total of 3/4 cup of sugar is used: 1/2 cup is beaten into the initial cream cheese mix, and the remaining 1/4 cup is added to the pumpkin mixture.
What type of vanilla extract is recommended?
The recipe suggests using 1 teaspoon of pure vanilla extract.
Under what category does this dessert fall?
This recipe is categorized as a Cheesecake.
How high up the sides of the pan should the crust go?
The crust mixture should be pressed about 1.5 inches up the sides of the springform pan.
What should the speed of the mixer be when beating the cream cheese?
The cream cheese should be beaten at medium speed until smooth and creamy.