Holiday Spiced Pumpkin Cheesecake Delight
Indulge in the festive flavors of fall with this exquisitely crafted Spiced Pumpkin Swirl Cheesecake. This dessert combines a rich, creamy cheesecake with the warm spices of pumpkin pie, creating a perfect harmony of sweet and spicy. The crunchy pecan crust adds an irresistible texture that complements the smooth filling beautifully. Perfect for your holiday table, this cheesecake is sure to be a showstopper at gatherings and will leave your guests craving more. Explore my holiday menu for additional scrumptious ideas that will make your celebrations memorable.
N/A
Servings
369
Calories
13
Ingredients
Ingredients
Pecans
2 cups (toasted)
Brown sugar
2 tablespoons (packed, for crust)
Unsalted butter
3 tablespoons (melted)
Cream cheese
24 ounces (3 packages) (softened)
Brown sugar
1 cup (divided)
Sour cream
3/4 cup
Vanilla extract
2 teaspoons
Eggs
3
Canned pumpkin
1 cup
Ground cinnamon
1 teaspoon
Ground ginger
1/2 teaspoon
Ground cloves
1/4 teaspoon
Ground nutmeg
1/4 teaspoon
Instructions
1
Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the outside with heavy-duty foil to prevent leaks.
2
In a food processor, pulse the toasted pecans with 2 tablespoons of brown sugar until they are finely ground. Add the melted butter and pulse until just combined.
3
Press the pecan mixture firmly into the bottom of the prepared springform pan. Bake for 10-15 minutes, or until set and slightly dry. Allow to cool on a wire rack.
4
In a large mixing bowl, beat the softened cream cheese with 3/4 cup of brown sugar at medium speed until smooth and well blended. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing at low speed until just combined, making sure not to overmix.
5
In another medium bowl, whisk together the pumpkin, remaining 1/4 cup of brown sugar, cinnamon, ginger, cloves, and nutmeg. Incorporate 1 1/2 cups of the cream cheese mixture into the pumpkin mixture until combined.
6
Pour half of the remaining plain cheesecake mixture into the cooled crust, followed by half of the pumpkin mixture. Repeat with the remaining cheesecake and pumpkin mixtures. Use a knife or metal spatula to gently swirl through the layers for a marbled effect. Be careful not to overly mix.
7
Place the springform pan in a large, shallow roasting pan. Carefully pour enough hot tap water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
8
Bake for 60-70 minutes, or until the edges are slightly puffed and the top is dry to the touch. The center should jiggle slightly when tapped but should not ripple as if liquid.
9
Carefully remove the springform pan from the roasting pan and take off the foil. Let the cheesecake cool on a wire rack until it reaches room temperature. Refrigerate uncovered overnight to set completely.
10
After chilling, slice and serve your delightful cheesecake, storing any leftovers in the refrigerator.
Nutrition Information
28g
Fat
30g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Holiday Spiced Pumpkin Cheesecake Delight?
This dessert features a rich and creamy cheesecake base swirled with warm pumpkin pie spices like cinnamon, ginger, cloves, and nutmeg.
What type of crust is used for this pumpkin cheesecake?
The recipe uses a crunchy pecan crust made from toasted pecans, brown sugar, and melted butter.
How many calories are in a serving of this cheesecake?
Each serving contains approximately 369 calories.
What oven temperature is required for baking?
The oven should be preheated to 325°F (160°C).
How much cream cheese do I need?
You will need 24 ounces of softened cream cheese, which is equivalent to three 8-ounce packages.
Do I need to use a water bath for this recipe?
Yes, the recipe requires a water bath to ensure even baking and a smooth texture.
How do I prevent the springform pan from leaking in the water bath?
Wrap the outside of the 9-inch springform pan with heavy-duty foil before placing it in the water bath.
How long should I bake the pecan crust?
The crust should be baked for 10-15 minutes until it is set and slightly dry.
How many eggs are required for the filling?
The recipe calls for 3 eggs, added one at a time to the mixture.
What is the recommended chilling time?
The cheesecake should be refrigerated uncovered overnight to set completely.
How do I create the marbled swirl effect?
Layer the plain cheesecake and pumpkin mixtures, then use a knife or metal spatula to gently swirl through the layers.
How much pumpkin puree is used in the recipe?
The recipe uses 1 cup of canned pumpkin.
What are the specific spices used in the pumpkin mixture?
The spices include ground cinnamon, ground ginger, ground cloves, and ground nutmeg.
How can I tell when the cheesecake is finished baking?
The edges should be slightly puffed, the top should be dry to the touch, and the center should jiggle slightly but not ripple.
What is the total baking time for the cheesecake?
The cheesecake takes between 60 to 70 minutes to bake.
What size springform pan should be used?
A 9-inch springform pan is required for this recipe.
Is sour cream used in the cheesecake filling?
Yes, the recipe includes 3/4 cup of sour cream for added creaminess.
How much total brown sugar is needed?
You will need 1 cup plus 2 tablespoons of brown sugar, divided between the crust and the filling.
What is the fat content per serving?
There are 28 grams of fat per serving.
How much protein does one serving provide?
Each serving contains 6 grams of protein.
What are the total carbohydrates per serving?
There are 30 grams of carbohydrates per serving.
Does the recipe use salted or unsalted butter?
The recipe specifies 3 tablespoons of melted unsalted butter for the crust.
How should I prepare the pecans for the crust?
The pecans should be toasted and then pulsed in a food processor until finely ground.
Should I mix the eggs at high speed?
No, eggs should be mixed at low speed until just combined to avoid overmixing.
How much vanilla extract is in the recipe?
The recipe requires 2 teaspoons of vanilla extract.
Can I store leftovers?
Yes, leftovers should be stored in the refrigerator.
What tool is best for grinding the pecans?
A food processor is recommended to pulse the pecans and sugar together.
What is the texture of the crust?
The crust is described as an irresistible, crunchy pecan texture.
How much of the cheesecake mixture goes into the pumpkin mixture?
You should incorporate 1 1/2 cups of the plain cream cheese mixture into the pumpkin and spice mixture.
What type of sugar is used in the crust?
Packed brown sugar is used to sweeten the pecan crust.