Pumpkin Swirl Cheesecake

⏱ 115 mins 🍽 12 serving(s) 🏷 Dessert

This festive cheesecake features a toasted hazelnut and graham cracker crust. The creamy filling is divided, with one part blended with spiced pumpkin and the other swirled with melted white chocolate. After baking, it requires chilling to set perfectly, making it an ideal make-ahead dessert for a special occasion. The recipe yields 12 servings and takes just under two hours to prepare, not including chilling time.

Pumpkin Swirl Cheesecake

Ingredients

  • 8 whole graham crackers
  • 1/2 cup hazelnuts, toasted
  • 1/4 cup sugar
  • 1/4 cup butter, cut up
  • 2 (8 ounce) packages low-fat cream cheese, softened (Neufchatel)
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/2 cup reduced-fat sour cream
  • 2 large eggs, plus
  • 2 large egg whites
  • 3/4 cup white chocolate chips
  • 1 (15 ounce) can canned solid-pack pumpkin (not pumpkin pie mix)
  • 3/4-1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg

Method

  1. Spread the hazelnuts in a baking pan.
  2. Bake them at 350 for 8-10 minutes until they are lightly browned and the skins start to flake.
  3. Transfer the nuts to a towel and rub to remove the skins.
  4. Keep the oven heated to 350.
  5. Cover the bottom and halfway up the sides of an 8-inch springform pan with foil to prevent leaks.
  6. Lightly spray the inside of the pan with cooking spray.
  7. For the crust, place the graham crackers into a food processor.
  8. Add the toasted hazelnuts, sugar, and butter pieces.
  9. Process the mixture until it forms fine crumbs.
  10. Press the crumbs firmly over the base and about 1 1/2 inch up the sides of the prepared pan.
  11. In a large bowl, use a mixer on high to beat the cream cheese until smooth.
  12. Reduce the speed to low and beat in the sugar, cornstarch, vanilla, and sour cream, scraping the bowl often, until fully combined.
  13. Add the whole eggs and egg whites, beating just until incorporated.
  14. Melt the white chocolate chips as directed on the package.
  15. Stir 1 1/2 cups of the cheese mixture into the melted chocolate until blended.
  16. Mix the canned pumpkin and spices into the remaining cheese mixture.
  17. Set aside 1/4 cup of the pumpkin batter, then pour the rest into the crust.
  18. Pour the chocolate batter in a thick ring about 1/2 inch from the pan's edge over the pumpkin layer.
  19. Place dollops of the reserved pumpkin batter on top.
  20. Draw a knife through the batters to create a marbled pattern.
  21. Avoid over-mixing to keep the swirls distinct.
  22. Bake for 1 hour 15 minutes or until a pick inserted 2 inches from the centre comes out clean.
  23. Gently run a knife around the inside edge of the pan to loosen the cake.
  24. Cool on a wire rack, then cover and refrigerate in the pan for at least 4 hours or up to 1 week.
  25. The cheesecake can be frozen for up to 3 months.
  26. Thaw frozen cheesecake in the refrigerator for 2 days before serving.
  27. To serve, carefully remove the outer ring of the springform pan.
  28. Transfer the cheesecake to a serving plate.

Nutrition (per serving)

Sodium355400 mg

Recipe details

CategoryDessert
AuthorMichele7