Creamy Pumpkin Swirl Cheesecake
This pumpkin swirl cheesecake features a biscoff cookie crust topped with creamy cheesecake swirled with pumpkin spice swirl.
Ingredients
Crust
- 2 ⅓ cup Biscoff cookies crumbs
- ½ cup Butter melted, unsalted
Cheesecake filling
- 26.45 oz Cream cheese room temp, full fat
- 1 ⅓ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ cup Sour cream room temp
- 4 Eggs
- 1 tablespoon Cornstarch
- 2 teaspoon Pumpkin spice
- 1 cup Pumpkin puree canned
Instructions
- Pulse biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, sour cream, granulated sugar, cinnamon, and vanilla extract, and mix with an electric hand mixer until is creamy.
- Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
- Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
- Pour half of the cheesecake mixture into a medium-sized bowl, and add the pumpkin pie spice and pumpkin puree. Mix until well combined.
- Alternate adding scoops of the plain batter and the pumpkin mixture. Once you run out of cheesecake batter, use a butter knife or a toothpick to make swirls. Don't overdo the swirls to keep them visible and not overmixed.
- Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Pipe the whipped cream with a star tip around the edges of the cheesecake and top with a sprinkle of cinnamon. Serve and enjoy!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Nutrition
Calories: 510kcalCarbohydrates: 29gProtein: 6gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 144mgSodium: 282mgPotassium: 161mgFiber: 1gSugar: 26gVitamin A: 4392IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Tried this recipe?Let us know how it was!