Pumpkin Cinnamon Swirl Cheesecake
This is a pumpkin cinnamon swirl cheesecake! It has a graham cracker crust, baked pumpkin cheesecake with swirls of cinnamon filling, and topped with whipped cream.
Servings: 16 slices
Calories: 528kcal
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs 2 packets
- 1/4 cup Light brown sugar packed
- 11 TBSP Unsalted butter melted
Cinnamon Filling
- 1 1/4 cup Light brown sugar packed
- 1 TBSP Ground cinnamon
- 1/2 cup All-purpose flour
- 5 TBSP Unsalted butter melted
Pumpkin Cheesecake
- 24 oz Cream cheese room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream room temperature
- 1/4 cup Heavy cream room temperature
- 15 oz Pumpkin puree a whole can, not pumpkin pie filling
- 2 tsp Pumpkin pie spice
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1 tsp Pure vanilla extract
- 4 Large eggs room temperature
- 1 Egg yolk room temperature
Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle. Spray again.
- Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.2 1/2 cups Graham cracker crumbs, 1/4 cup Light brown sugar, 11 TBSP Unsalted butter
- Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust,
- Bake for 11 minutes.
Cinnamon Filling
- In a small bowl, mix the brown sugar, cinnamon, flour, and melted butter using a fork. It will make a wet filling. Place the bowl in the fridge.1 1/4 cup Light brown sugar, 1 TBSP Ground cinnamon, 1/2 cup All-purpose flour, 5 TBSP Unsalted butter
Pumpkin Cheesecake
- Start the water for the water bath.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. It will become very creamy.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in the sour cream, heavy cream, pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, and vanilla. Mix on medium speed until combined.1/2 cup Sour cream, 1/4 cup Heavy cream, 15 oz Pumpkin puree, 2 tsp Pumpkin pie spice, 2 tsp Ground cinnamon, 1 tsp Pure vanilla extract, 1/4 tsp Ground nutmeg
- Add in the eggs and egg yolk. Mix on low speed until just combined. Take off the mixer and use a rubber spatula to make sure the batter is all combined.4 Large eggs, 1 Egg yolk
- Pour 1/3rd of the batter into the pan. Take out the cinnamon filling and sprinkle a 1/3rd of the filling on top of the batter. Use a butter knife to swirl it in lightly. Repeat with the second 1/3 of both. End with the remaining batter and cinnamon filling. Swirl with the butter knife.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 85-95 minutes. This cheesecake takes longer to bake because of the cinnamon filling. The cheesecake is done baking when the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let it cool slowly for 30 minutes. Then, take the springform pan out of the water bath and place on a cooling rack to continue to cool completely. There will be some butter in the water bath from all the filling.
- Cover the cheesecake with foil and place in the fridge to cool for at least 6 hours or overnight.
Whipped Cream
- Make this when ready to decorate. Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- Remove the pan and parchment paper from the cheesecake. I used a 1M wilton piping tip to pipe dollops of whipped cream on top.
Notes
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 528kcal | Carbohydrates: 51g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 237mg | Potassium: 203mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5394IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg