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Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream Recipe

Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream Recipe
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4.9 from 6 reviews

Indulge in the rich and creamy goodness of this Pumpkin-Swirl Cheesecake with a hint of fall spices, topped with a luscious Cinnamon Whipped Cream. Perfect for holiday gatherings or any special occasion!

  • Author: Sarah
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Graham Cracker Crust:

  • 2 cups (240g) graham cracker crumbs
  • 5 Tbsp (63g) granulated sugar
  • Pinch of Kosher salt
  • 8 Tbsp (113g) unsalted butter, melted

Filling:

  • 4 8oz packages of full-fat cream cheese (2lb), room temperature
  • ⅔ cup (147g) packed brown sugar
  • ⅔ cup (134g) granulated sugar
  • 2 tsp pure vanilla extract
  • 1½ tsp ground cinnamon, divided
  • Pinch of Kosher salt
  • 4 large eggs, room temperature
  • ⅔ cup (160g) heavy cream
  • ⅔ cup (163g) sour cream
  • 1 Tbsp maple syrup or bourbon, optional
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • Pinch of allspice
  • Boiling water (for water bath)

For Serving:

  • Homemade cinnamon whipped cream (optional)

Instructions

  1. Prepare the pan: Preheat the oven, butter and wrap the springform pan in foil.
  2. Make the graham cracker crust: Mix ingredients, press into pan, and bake.
  3. Boil water: Heat water in a kettle for the water bath.
  4. Make the cheesecake filling: Beat cream cheese, sugars, vanilla, and spices. Add eggs and remaining ingredients.
  5. Make the pumpkin batter: Mix a portion of the batter with pumpkin and spices.
  6. Bake the cheesecake: Pour batters in pan, swirl, and bake in a water bath.
  7. Cool in the oven: Allow cheesecake to cool gradually in the oven.
  8. Slice and serve: Chill, slice, and serve with optional whipped cream.

Notes

  • This dessert benefits from being made ahead. Prepare up to 2 days before serving.
  • Leftovers can be stored covered in the refrigerator for up to 5 days.
  • Individual slices freeze well for up to 2 months.
  • For cinnamon whipped cream, whip heavy cream with sugar, vanilla, and cinnamon to desired consistency.

Nutrition

Find it online: https://cookingwithsarah.com/pumpkin-swirl-cheesecake-with-cinnamon-whipped-cream-recipe/