How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Swirl Cheesecake?

You need 10 ingredients. The key ingredients include: 1 recipe 9-inch Juniors Sponge Cake Crust, Four 8-ounce packages cream cheese (use only full fat), at room temperature, 1 2/3 cups sugar, 1/4 cup cornstarch, and more.

Is Pumpkin Swirl Cheesecake suitable as baking & desserts?

Yes, Pumpkin Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Swirl Cheesecake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Swirl Cheesecake Recipe

Name: Pumpkin Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe 9-inch Juniors Sponge Cake Crust; Four 8-ounce packages cream cheese (use only full fat), at room temperature; 1 2/3 cups sugar; 1/4 cup cornstarch; 1 tablespoon pure vanilla extract; 2 extra-large eggs; 3/4 cup heavy or whipping cream; 1 cup canned pumpkin puree (not pumpkin pie mix); 1 teaspoon pumpkin pie spice, plus more for sprinkling; 1 recipe Decorators Whipped Cream

1

Preheat the oven to 350F.

2

Generously butter the bottom and sides of a 9-inch springform pan.

3

Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

4

Make and bake the cake crust and leave in the pan.

5

Keep the oven on.

6

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

7

Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times.

8

Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.

9

Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla.

10

Blend in the eggs, one at a time, beating well after adding each one.

11

Beat in the cream just until completely blended.

12

Be careful not to overmix!

13

Remove 1 1/2 cups of the batter and set aside.

14

On low speed, blend the pumpkin and the 1 teaspoon of pumpkin pie spice into the remaining batter.

15

Gently spoon the pumpkin batter on top of the crust.

16

Using a teaspoon, drop the white batter in small spoonfuls on top of the pumpkin batter, pushing it down slightly as you go.

17

Using a thin, pointed knife, cut through the batter a few times in a figure 8 design, just until white swirls appear.

18

Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.

19

Bake until the edges are light golden brown and the top has golden and tan swirls, about 1 1/4 hours.

20

Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-dont move it).

21

Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

22

Release and remove the sides of the springform, leaving the cake on the bottom of the pan.

23

Place on a cake plate.

24

Pipe whipped cream rosettes around the top edge of the cake.

25

Lightly sprinkle the cream rosettes with a little pumpkin pie spice.

26

Refrigerate until ready to serve.

27

Slice the cold cake with a sharp straight-edge knife, not a serrated one.

28

Cover any leftover cake and refrigerate, or wrap and freeze for up to 1 month.

Pumpkin Swirl Cheesecake

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