Vanilla Pumpkin Swirl Cheesecake Recipe
Topped with Vanilla Chantilly and Pumpkin Seed Brittle
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Ingredients
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Cheesecake
Method
Cheesecake Preparation
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust.
- 2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add in the pumpkin puree, vanilla extract, cinnamon, and nutmeg, mixing until combined. Add the eggs one at a time, mixing just until incorporated.
- 3
Swirl the pumpkin
Pour half of the cheesecake filling over the crust. Then, add the remaining cheesecake filling to the bowl with the pumpkin puree. Gently spoon the pumpkin filling over the plain cheesecake layer. Use a knife to swirl the two layers together.
- 4
Bake the cheesecake
Bake in the preheated oven for about 60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.
- 5
Chill the cheesecake
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
