Ingredients
1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup sugar
½ cup melted butter
24 oz (3 blocks) cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 cup pumpkin puree
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
2 tbsp flour
Instructions
Prepare Crust – Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased springform pan. Bake at 325°F (160°C) for 10 minutes.
Make Cheesecake Batter – Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Divide & Flavor – Reserve 1 cup of plain batter. To the remaining batter, mix in pumpkin puree, cinnamon, nutmeg, ginger, and flour.
Layer & Swirl – Pour pumpkin batter over crust. Spoon plain batter on top in dollops. Use a knife to gently swirl for a marbled effect.
Bake – Bake at 325°F (160°C) for 55–65 minutes until center is set but slightly jiggly.
Cool & Chill – Let cool completely, then refrigerate for at least 4 hours (overnight is best).
Serve – Slice and enjoy as is or with a dollop of whipped cream.
Notes
For best results, use room temperature cream cheese and avoid overmixing after adding eggs. Chill overnight for the smoothest texture.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg