The Philly Pumpkin Swirl Cheesecake is a delightful blend of creamy cheesecake and seasonal pumpkin spices that makes for a perfect dessert for any autumn gathering. With its rich flavors and beautiful marbled presentation, the cheesecake will amaze your guests and have them asking for seconds.
Using fresh ginger snaps can add a delightful kick to the crust, while other nuts like walnuts or almonds could work instead of pecans if allergies are a concern. For those seeking a lighter option, consider using reduced-fat cream cheese. Make sure the pumpkin is pure canned pumpkin, not pumpkin pie filling, to control the sweetness and spice levels.
Cheesecake
Philly Pumpkin Swirl Cheesecake Recipe
Ingredients
- 25 nabisco ginger snaps, crushed (1 1/2 cups)
- 1/2 cup finely chopped Planters pecans
- 1/4 cup butter, melted
- 32 ounces Philadelphia Cream Cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 325°F.
- In a bowl, mix together 1 1/2 cups crushed ginger snaps, 1/2 cup finely chopped pecans, and 1/4 cup melted butter until combined. Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan, about one inch high.
- In a large bowl, beat 32 ounces of softened Philadelphia Cream Cheese, 3/4 cup of sugar, and 1 teaspoon of vanilla with an electric mixer until well blended.
- Add 4 eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 1/2 cups of the batter and place it in a small bowl.
- To the remaining batter, stir in 1/4 cup of sugar, 1 cup of canned pumpkin, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg until mixed well.
- Spoon half of the pumpkin batter into the crust, then add spoonfuls of the reserved plain batter on top. Repeat the layers, making sure to cut through the batters with a knife several times to create a marbled effect.
- Bake for 55 minutes, or until the center is almost set. Allow to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Once chilled, cut into 16 slices and store any leftovers in the refrigerator.
Part of our Homemade Cheesecake Recipes collection — Part 3 of 3:
If you’re in the mood for a tropical twist, I highly recommend trying the Pina Colada Cheesecake. With its creamy texture and hints of coconut and pineapple, the Pina Colada Cheesecake is sure to transport your taste buds to a sunny beach, making it perfect for any occasion.