Pumpkin Swirl Cheesecake Recipe
pumpkin spiced whipped cream | cranberry creme anglaise
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Ingredients
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Pumpkin Swirl Cheesecake
Pumpkin Spiced Whipped Cream
Cranberry Crème Anglaise
Method
Pumpkin Swirl Cheesecake
- 1
Prepare the Crust
Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and salt until crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake in preheated oven for 10 minutes, then remove and let cool.
- 2
Make the Cheesecake Filling
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Mix until well combined.
- 3
Combine and Swirl
Pour half of the cheesecake mixture over the cooled crust. Drop spoonfuls of the remaining cheesecake mixture on top and use a knife to gently swirl the mixtures together for a marbled effect.
- 4
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or until fully chilled.
Pumpkin Spiced Whipped Cream
- 5
Whip the Cream
In a mixing bowl, add the heavy whipping cream, powdered sugar, and pumpkin spice. Using an electric mixer, whip on medium speed until soft peaks form. Be careful not to overwhip.
Cranberry Crème Anglaise
- 6
Cook the Cranberries
In a saucepan, combine fresh cranberries and granulated sugar. Cook on medium heat until cranberries burst and release their juices, about 10 minutes. Remove from heat and strain through a fine sieve to obtain cranberry puree.
- 7
Prepare the Crème Anglaise
In a separate saucepan, combine milk and vanilla extract. Heat until just below boiling. In a bowl, whisk the egg yolks. Gradually add the hot milk to the yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook on low heat until thickened, about 5 minutes.
- 8
Combine and Serve
Stir the cranberry puree into the thickened crème anglaise until fully combined. Serve warm or chilled alongside the cheesecake.