Description
This Cinnamon Swirl Pumpkin Cheesecake combines the warm, spicy flavors of pumpkin pie spice and cinnamon with a creamy cheesecake filling and a crunchy graham cracker crust. Swirled with cinnamon sugar throughout and topped with a luscious cinnamon whipped cream, this dessert is perfect for autumn celebrations or any cozy gathering.
Ingredients
Crust
- 1 ½ cups (160g) graham cracker crumbs
- 2 tablespoon (30g) packed light or dark brown sugar
- 5 tablespoon (70g) unsalted butter, melted
Cinnamon Swirl
- ⅓ cup (70g) packed light or dark brown sugar
- 1 ¼ tsp ground cinnamon
- 1 tablespoon (9g) all-purpose flour
Filling
- 2 x 250g blocks (500g) cream cheese, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, at room temperature
- ¼ cup (60ml) full fat sour cream
- 1 ½ tsp pumpkin pie spice
- ¾ cup (180ml) pure pumpkin puree
Cinnamon Whipped Cream
- ⅔ cup (160ml) heavy 35% whipping cream
- 1 tbsp (15g) packed dark brown sugar
- 1 tsp (6g) skim milk powder
- ¼ tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease the sides of an 8-inch round non-stick springform pan or a 9-inch round pan (for a 1.5x recipe) and line the bottom with parchment paper.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom and about ¾-inch up the sides of the prepared pan. Bake for 10-12 minutes until lightly golden and dry to the touch.
- Reduce Oven Temp: Lower the oven temperature to 300°F (150°C) to prepare for baking the cheesecake filling.
- Prepare Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, and all-purpose flour until evenly blended.
- Make the Filling: Using an electric hand mixer on medium speed, beat the softened cream cheese in a large bowl until smooth. Add the packed light brown sugar and beat for 30 seconds until creamy. Mix in granulated sugar. Add one egg and beat until well incorporated. Scrape the bowl to ensure even mixing, add the second egg and mix well. Stir in sour cream and pumpkin pie spice. Lastly, gently fold in pumpkin puree, mixing just until combined to avoid incorporating excess air.
- Assemble Layers: Pour just over half of the cheesecake batter onto the pre-baked crust and spread evenly. Sprinkle the cinnamon sugar mixture evenly over the batter. Dollop the remaining batter over the cinnamon sugar layer; gently smooth it out with an offset spatula by connecting dollops without pulling up the cinnamon layer.
- Bake the Cheesecake: Place the cheesecake on the center rack of the oven. On the bottom rack, place a large rimmed baking sheet or 9×13 inch pan and fill it with about 1 inch of boiling water to create a water bath. Bake for 45 minutes, then turn the oven off and leave the cheesecake inside (without opening the door) for an additional 10 minutes. The cheesecake is done when the filling is set but the center still slightly jiggles.
- Cool and Chill: Transfer the cheesecake pan to a wire rack. Run a thin knife or offset spatula around the edges to loosen the cake from the pan sides. Let cool completely in the pan, then refrigerate for at least 4 hours or overnight to fully set.
- Make Cinnamon Whipped Cream: Before serving, whip heavy cream, brown sugar, skim milk powder, and cinnamon together in a medium bowl using an electric mixer until soft peaks form.
- Serve: Decorate the chilled cheesecake with the cinnamon whipped cream by dolloping or piping it over the top. Sprinkle a little extra cinnamon if desired and enjoy!
Notes
- Make sure cream cheese and eggs are at room temperature to ensure a smooth filling.
- Avoid overmixing the filling to prevent cracks during baking.
- The water bath helps prevent cracks and promotes even baking.
- Refrigerate the cheesecake overnight for best texture and flavor development.
- Use an offset spatula for gentle spreading to maintain the cinnamon swirl layer.
- The whipped cream can be piped decoratively using an open star tip for an elegant look.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
