Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake. Delicious dessert recipe made with graham cracker crust, toasted pecans, cream cheese, sour cream, pumpkin puree and white chocolate. 

Pumpkin Swirl Cheesecake.

Delicious dessert recipe made with graham cracker crust, toasted pecans, cream cheese, sour cream, pumpkin puree and white chocolate.

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Pumpkin Swirl Cheesecake


Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup finely ground toasted pecans
  • 1/4 cup toffee bits
  • 5 Tablespoons butter (melted)
  • 3 8-ounce packages cream cheese, softened
  • 1 and 1/2 cups sugar
  • 4 large eggs
  • 1 8-ounce container sour cream
  • 2 4-ounce bars white chocolate, melted and cooled
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup canned pumpkin purée
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon and nutmeg mixed
  • 1/4 teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 300°. Spray a 10-inch springform pan with nonstick baking spray with flour. Line bottom of part with parchment paper; spray again. Wrap bottom of pan tightly in aluminum foil. Set aside.
  2. In a medium bowl, combine graham cracker crumbs, pecans, toffee bits, and melted butter. Press into the bottom of prepared pan.
  3. In a large bowl, beat cream cheese and sugar at medium-high speed with a mixer until smooth and creamy, about 5 minutes. Add eggs, one a time, beating just until combined after each addition. Add sour cream, white chocolate, and vanilla, mixing to combine. Reserve 1 and 1/2 cups batter. Pour remaining batter into prepared pan. Set aside.
  4. In a medium bowl, combine 1 cup reserved batter, pumpkin, ginger, cumin, cinnamon – nutmeg mixture, and pumpkin pie spice. Pour over batter in pan.
  5. Drop remaining 1/2 cup batter by tablespoonfuls over pumpkin batter. Using a knife, create a swirl pattern in batter.
  6. Place cheesecake in a roasting pan, and place roasting pan in oven. Fill roasting pan with enough water to come halfway up sides of foil-wrapped springform pan.
  7. Bake for 1 and 1/2 hours. Turn oven off. Leave cheesecake in oven with door closed for 2 hours.
  8. Remove cheesecake from oven. Refrigerate for 24 hours.
  9. Gently run a knife around the edge of pan to release cheesecake. Invert onto a cutting board. Remove parchment paper, and invert cheesecake onto a serving platter.

 

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