🍁🥧Swirled Pumpkin Cheesecake
Ingredients
3 ready-made graham cracker crusts
24 oz cream cheese (softened)
1 cup sugar
3 large eggs
½ cup sour cream
1 tbsp vanilla extract
1 pinch of salt
1 can (15 oz) pumpkin purée
Pinch of cinnamon
Pinch of pumpkin pie spice
Instructions
1. Make the cheesecake base:
Beat the cream cheese and sugar until smooth.
Add the eggs one at a time, mixing on low until just combined.
Blend in the sour cream, vanilla, and salt until creamy and smooth.
2. Make the pumpkin swirl:
In a separate bowl, combine the pumpkin purée, cinnamon, pumpkin spice, and about 1 cup of the cheesecake mixture. Stir until smooth.
3. Fill the crusts:
Spoon both mixtures into the graham cracker crusts, alternating between plain and pumpkin layers.
Swirl lightly with a knife for a marbled look.
4. Bake:
Bake at 350°F for 40 minutes, until the centers are set but still slightly jiggly.
5. Cool & chill:
Let the cheesecakes cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best) before serving.
