Mary’s Pumpkin Cream Cheese Swirl Cheesecake
I know I’ve been on a pumpkin kick… I just can’t stop thinking about pumpkins! Ever since I tested out my Cream Cheese Frosting on Nerina’s Pumpkin Bars last month, I’ve been craving pumpkin cheesecake. So, here’s what I came up with: Mary’s Pumpkin Cream Cheese Swirl Cheesecake recipe. I made sure to test this one out a few times so that you could have the perfect pumpkin swirl cheesecake. It was so good that I made another one even after the recipe was dialed in!
I can’t help it… I have to tease you a little bit.
This recipe is not a pie, but it did give me a chance to try out my Graham Cracker Crust recipe, which will also be featured in my forthcoming pie cookbook. I can’t wait to try this one in some pie recipes! Make sure to sign up for my newsletter and follow me on Facebook and Instagram to get exclusive updates and pre-order opportunities as the book comes together!
How to Make the Perfect Cheesecake Swirl
Even without the beautiful marbled look, this cheesecake would taste amazing. But adding a little swirl to the overall design really does elevate the whole thing! Here’s how to achieve a beautiful swirl: Add the two batters to the pan in alternating scoops to create a “checkerboard” type pattern. When you create the second layer, you’ll add a scoop of pumpkin on top of the plain batter and vice versa, so there are two stacked layers with opposite patterns. After the batter is all in the pan, take a skewer or a butterknife and dip it into the batter. Pull the knife or skewer through the batter, changing direction a few times, until you are satisfied with the look of the swirl. Be careful not to stick it all the way down into the crust!
How to Easily Cut a Cheesecake (Without the Mess)
Cutting a cheesecake can be difficult. Here’s my pro tip for cutting a cheesecake perfectly every time: Run your chef’s knife under hot water for a minute. Wipe it dry, then make a cut in the cheesecake while the knife is still warm. Repeat this process for each cut to make perfectly clean cheesecake slices… your guests will be impressed!
Mary’s Pumpkin Cream Cheese Swirl Cheesecake Recipe
Ingredients
- Three 8 ounce packages of cream cheese, softened
- 1½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons Mary’s Cognac Barrel-Aged Pure Vanilla Extract
- ½ cup heavy whipped cream
- ½ cup sour cream, softened
- 3 large eggs, lightly beaten in a bowl
- 1 cup pumpkin puree
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 325 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Line the bottom of the pan with a round of parchment paper. Wrap two layers of aluminum foil around the bottom and side of the pan. You are going to bake the cheesecake in a water bath. The foil will prevent any water from seeping into the bottom of the pan during baking.
- Press the graham cracker crust mixture into the springform pan. The crust mixture should go approximately halfway up the side of the pan. Pack the crust mixture down firmly using your fingers or a tart tamper tool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until light and fluffy, about 2 to 3 minutes. With the mixer on medium, slowly add the sugar. Beat until combined, about 1 minute.
- Reduce the mixer speed to medium-low and add the flour, vanilla, sour cream, and heavy cream. Mix until just combined.
- Add the lightly beaten eggs and beat on low to combine. You don’t want to over beat the mixture or you will add too much air to the batter.
- Pour half of the batter into a mixing bowl. Gently fold in the pumpkin puree, cinnamon, ginger, cloves, and nutmeg into the batter in the mixing bowl.
- Using a large ice cream scoop or a ¼ cup measuring cup, add a scoop of the cream cheese mixture, then a scoop of the pumpkin mixture, to the prepared pan. Continue adding these in an alternating pattern until you have a “layer” in the bottom of the pan.
- When you add the second layer, drop the pumpkin batter on top of the cream cheese batter, and the cream cheese batter on top of the pumpkin batter. This will make your swirl more interesting when the cheesecake is cut into slices. Now, use a wooden skewer or a knife to gently go through the batter to create a swirl of the two fillings. Check out my blog article and photos to better understand this process!
- Place the filled springform pan into a baking pan at least 2 inches deep. Add about an inch of water to the bottom of the pan.
- Carefully transfer the whole assembly onto the middle rack of your preheated oven. Bake for 50 minutes, then turn off the oven, keeping the door closed for 20 minutes. Do not open the oven and no peeking! This step ensures that your cheesecake won’t bake too fast, which can cause cracks. After 20 minutes, crack the oven door open and let the cheesecake rest, in the oven, for another 20 minutes.
- Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil and place the cheesecake, still in the pan, on a cooling rack. I like to go around the perimeter of the pan with a paring knife to make sure the cheesecake is loosened from the side of the pan. Why? Because the cheesecake contracts as it cools, and if it’s stuck to the pan, it can cause a crack. If your cheesecake does happen to crack, don’t fret… it’s still going to taste amazing!
- Once the cheesecake has completely cooled, place it in the refrigerator for at least 3 hours. Finally, you can open up the springform pan and gently slide the cheesecake onto your serving platter. Serve right away or store in the refrigerator for up to 24 hours before serving.