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Pumpkin Pie Swirl Cheesecake Recipe

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4.3 from 4 reviews

A luscious and visually stunning Pumpkin Pie Swirl Cheesecake featuring a crunchy biscoff cookie crust, creamy layers of classic and pumpkin-spiced cheesecake, baked to perfection in a water bath for a smooth texture, and topped with homemade whipped cream and festive garnishes. This dessert delivers the perfect balance of rich creaminess and spiced autumn flavors, ideal for holiday celebrations and cozy gatherings.

  • Total Time: 2 hours
  • Yield: 16 servings

Ingredients

Crust

  • 3 cups biscoff cookies (or gingersnap cookies)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • ¼ teaspoon sea salt

Classic Cheesecake Batter

  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 16 oz cream cheese (two 8 oz full fat brick style packs, softened)
  • ¼ cup sour cream (room temperature)
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon sea salt
  • 2 large eggs (room temperature)

Pumpkin Cheesecake Batter

  • ½ cup dark brown sugar
  • 2 tablespoons cornstarch
  • 8 oz cream cheese (full fat, brick style, softened)
  • 1 cup pumpkin puree
  • ½ teaspoon sea salt
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons pumpkin pie spice
  • 1 large egg

Whipped Cream Topping

  • ½ cup heavy whipping cream (35%)
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon granulated sugar
  • Cinnamon sticks and anise seed pods for garnish (optional)

Instructions

  1. Prepare the crust: Preheat your oven to 355°F (180°C). Use a food processor or a rolling pin to crush the biscoff or gingersnap cookies into fine crumbs. In a large bowl, combine the cookie crumbs with melted butter, brown sugar, and sea salt. Stir until evenly mixed. Transfer this mixture to a 9-inch springform pan, spreading it evenly to the edges. Press the crumbs firmly into the bottom and sides using the bottom of a flat glass to compact firmly.
  2. Bake the crust: Place the springform pan on a larger cookie tray and bake it in the preheated oven for 8 minutes. Remove from oven and allow to cool slightly. Lower the oven temperature to 310°F (155°C) for baking the cheesecake layers.
  3. Make the classic cheesecake batter: In a large bowl, whisk together granulated sugar and cornstarch to break up any lumps. Beat the softened cream cheese until creamy using a paddle attachment or hand mixer. Add sour cream, heavy cream, vanilla extract, and sea salt to the cream cheese; mix until smooth. Incorporate the eggs one at a time, beating just until each egg is incorporated and scraping down the bowl between additions. Set aside.
  4. Prepare the pumpkin cheesecake batter: In a separate clean large bowl, combine dark brown sugar and cornstarch. Add the softened cream cheese and blend until combined. Mix in the pumpkin puree, sea salt, heavy cream, and pumpkin pie spice until smooth. Add the egg and mix until just combined. Scrape down the sides as needed.
  5. Assemble the cheesecake: Alternating between the classic and pumpkin batters, pour about half a cup of batter at a time into the crust, layering slowly. After each addition, gently swirl the tops briefly with a knife or spatula to create marbled patterns without blending the batters too much.
  6. Prepare the water bath: Place the springform pan inside a slightly larger pan or shallow pot that fits snugly, then place this setup into an even larger pan. Carefully pour boiling water into the largest pan until it reaches halfway up the sides of the cheesecake pan. This water bath helps bake the cheesecake evenly and prevents cracking.
  7. Bake the cheesecake: Bake at 310°F (155°C) for approximately 80 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly. After baking, keep the cheesecake in the oven with the door closed for 30 minutes.
  8. Cool and chill: Remove the cheesecake from the water bath and cool completely on a wire rack to room temperature. Cover and refrigerate for at least 8 hours or overnight to set fully.
  9. Make the whipped cream: Chill your mixing bowl and whisk attachment in the freezer for 5 minutes before starting. Whip the ½ cup heavy cream, vanilla extract, and granulated sugar until stiff peaks form. Transfer the whipped cream into a piping bag.
  10. Decorate: Pipe the whipped cream around the border of the cheesecake. Garnish with crumbs from the crust, cinnamon sticks, and anise seed pods for a festive touch.

Notes

  • Water bath alternatives: if a suitable pan is not available, wrap the bottom of the springform pan tightly with multiple layers of heavy-duty aluminum foil to prevent leaks and place it on a baking sheet. Pour hot water into the baking sheet carefully to create steam and maintain moisture.
  • Ensure all dairy ingredients like cream cheese and eggs are at room temperature to avoid lumps and ensure a smooth batter.
  • To intensify pumpkin flavor, add an extra ½ teaspoon of pumpkin pie spice if desired.
  • For a crisper crust, bake the crust slightly longer or allow it to cool completely before adding batter.
  • Use full-fat cream cheese and dairy for the richest texture and flavor.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/pumpkin-pie-swirl-cheesecake-recipe/