Pumpkin Cake Cheesecake
Make this delicious Pumpkin Cake Cheesecake with marbled pumpkin and cream cheese layers. Perfect fall dessert with graham cracker crust and warm spices.
Equipment
- mixing bowl
- electric mixer
- 9-inch springform pan
- oven
- wire rack
- knife
- measuring cups
- measuring spoons
- spatula
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.333 cup granulated sugar
- 0.5 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
Pumpkin Layer
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/3 cup of sugar, and the melted butter until the mixture resembles wet sand and holds together when pressed.
- Firmly press the crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then set it on a wire rack to cool.
- In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese, 1 cup of sugar, and vanilla extract until the mixture is completely smooth and creamy, with no lumps.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next and scraping down the sides of the bowl as needed.
- Transfer 1 cup of the plain cheesecake batter to a separate small bowl and set it aside. To the remaining batter in the large bowl, add the pumpkin puree, cinnamon, nutmeg, and ginger. Beat on low speed just until the pumpkin and spices are fully combined.
- Pour the pumpkin cheesecake batter over the prepared crust. Drop spoonfuls of the reserved plain cheesecake batter on top. Use a knife or a skewer to gently swirl the two batters together to create a marbled pattern.
- Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken. Turn the oven off, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and run a thin knife around the inner edge of the pan to loosen it. Allow it to cool completely on a wire rack before covering and refrigerating for at least 4 hours, or preferably overnight, until fully chilled and set.
Notes
Allow cheesecake to cool completely before refrigerating for best results. Chill overnight for a perfectly set texture.