Pumpkin Swirl Cheesecake

Ingredients and Weight:

For the Crust: * Graham cracker crumbs, 1 1/2 cups (150g) * Sugar, 1/4 cup (50g) * Melted unsalted butter, 1/4 cup (60g)

For the Cheesecake Filling: * Cream cheese, softened, 16 ounces (450g) * Sugar, 1 cup (200g) * Sour cream, 1 cup (240g) * Large eggs, 2 * Pumpkin puree, 1 cup (240g) * Pumpkin pie spice, 1 teaspoon (5g)

For the Pumpkin Swirl: * Canned pumpkin, 1 cup (240g) * Brown sugar, 1/4 cup (50g) * Nutmeg, 1/4 teaspoon (2g) * Ground cinnamon, 1/2 teaspoon (2g)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Make the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then let cool completely.
2. Make the Cheesecake Filling: Beat cream cheese and sugar together until smooth. Add sour cream, eggs, pumpkin puree, and pumpkin pie spice. Blend until just combined.
3. Create the Pumpkin Swirl: Whisk together canned pumpkin, brown sugar, nutmeg, and cinnamon.
4. Assemble the Cheesecake: Pour the cheesecake filling onto the cooled crust. Dollop spoonfuls of the pumpkin swirl mixture evenly over the cheesecake filling. Swirl with a knife or toothpick.
5. Bake: Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
6. Cool: Let cool completely at room temperature before refrigerating. Serve chilled.

Nutritional Information:

• Calories: 350 per slice
• Fat: 18g
• Protein: 6g
• Carbohydrates: 40g
• Sugar: 25g

Dish Characteristics:

• Rich, creamy, and indulgent
• Perfectly balanced fall flavors
• Visually stunning with its pumpkin swirl
• Suitable for any occasion or special dinner

User Comments:

• "This cheesecake was absolutely delicious! The pumpkin swirl added a perfect touch of flavor and color."
• "The crust was perfectly crumbly and held everything together nicely."
• "I loved the creamy texture of the cheesecake and the smooth pumpkin swirl."
• "This was the best pumpkin cheesecake I've ever had. It was so rich and decadent."
• "I highly recommend this recipe for anyone looking for a delicious and festive dessert."

Special Precautions and Tips:

• To ensure the cheesecake bakes evenly, place a water bath in the oven by placing a roasting pan filled with 1 inch of hot water on the lower rack.
• Do not overbeat the cheesecake filling, as this can cause it to become dense and dry.
• Allow the cheesecake to cool completely before refrigerating to prevent cracks from forming.