Pumpkin Swirl Cheesecake Blend (Printable Version)

A creamy blend of classic cheesecake and spiced pumpkin swirled for a rich dessert.

# Ingredients Required:

→ Crust

01 - 180 g graham cracker crumbs
02 - 67 g granulated sugar
03 - 75 g salted butter, melted

→ Cheesecake Filling

04 - 680 g cream cheese, softened
05 - 300 g granulated sugar
06 - 24 g all-purpose flour
07 - 2 tsp vanilla extract
08 - 120 ml heavy whipping cream
09 - 120 g sour cream, room temperature
10 - 3 large eggs, room temperature

→ Pumpkin Spice Mixture

11 - 230 g pumpkin puree
12 - 2 tsp ground cinnamon
13 - 0.5 tsp ground ginger
14 - 0.5 tsp ground cloves
15 - 0.5 tsp ground nutmeg

# Guide to Cooking:

01 - Grease a 23 cm springform pan and line the bottom with parchment paper. Preheat the oven to 163°C.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and 67 g sugar until evenly moistened. Press mixture firmly into the bottom and halfway up the sides of the springform pan to form an even crust.
03 - Using a hand or stand mixer, beat the cream cheese until light and fluffy.
04 - Add 300 g granulated sugar and beat for 1 minute. Incorporate flour, vanilla extract, sour cream, and heavy cream, mixing just until combined.
05 - Gently mix in eggs one at a time by hand to avoid excess air incorporation.
06 - Divide the batter evenly, transferring half into a separate bowl.
07 - Fold pumpkin puree, cinnamon, cloves, ginger, and nutmeg into the remaining half of the batter by hand until fully blended.
08 - Alternate scoops of pumpkin and plain batter onto the crust using an ice cream scoop. Swirl gently with a knife to combine the fillings artistically.
09 - Wrap the springform pan with two layers of aluminum foil to prevent water ingress. Place it inside a larger baking dish and pour hot water to reach 2.5 cm up the sides of the pan.
10 - Bake for 50 minutes at 163°C. Turn off the oven and let the cheesecake sit inside with the door closed for 20 minutes. Then, crack the door open and leave for an additional 20 minutes.
11 - Remove from the oven. Allow to cool completely at room temperature before refrigerating for a minimum of 3 hours to set.

# Extra Suggestions:

01 - Ensure all ingredients are at room temperature to achieve optimal texture and consistency.
02 - Avoid overmixing after adding eggs to prevent cracks during baking.
03 - The water bath ensures even baking and reduces the likelihood of cracking.
04 - Gradual cooling of the cheesecake helps maintain a smooth surface without cracks.

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