🎃 PHILADELPHIA PUMPKIN SWIRL CHEESECAKE

A buttery graham crust, velvety vanilla cheesecake base, and a spiced pumpkin swirl baked to perfection. Ideal for Thanksgiving or any fall dessert table.

🧈 INGREDIENTS

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter
½ teaspoon cinnamon (optional)

Cheesecake Filling

3 (8 oz / 225 g) bricks PHILADELPHIA cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Pumpkin Swirl Mixture

¾ cup canned pumpkin (not pumpkin pie filling)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoons sugar
1 tablespoon all-purpose flour
¼ cup sour cream (or heavy cream)

🧁 INSTRUCTIONS

1. Prepare the Crust

Heat oven to 325°F (160°C).
Combine graham crumbs, sugar, cinnamon, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then cool slightly.

2. Make the Cheesecake Filling

Beat PHILADELPHIA cream cheese until smooth and fluffy.
Add sugar and vanilla; beat again until creamy.
Add eggs one at a time, mixing on low just until blended—
do not overmix or the cheesecake can crack later.

Pour most of the batter over the crust, reserving about 1 cup for swirling.

3. Mix the Pumpkin Swirl

In a small bowl, stir together:

Pumpkin puree
Spices
Sugar
Flour
Sour cream (or heavy cream)

Add the reserved 1 cup of cheesecake batter and mix until smooth.

4. Create the Swirl

Spoon the pumpkin mixture over the plain cheesecake layer in several dollops.
Use a butter knife to gently swirl the pumpkin into the batter in circular motions.
Don’t over-swirl — you want clean orange and cream patches.

5. Bake the Cheesecake

Bake at 325°F (160°C) for 55–70 minutes, or until the center is slightly wobbly but set around the edges.
Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 1 hour (prevents cracking).

6. Chill

Refrigerate for at least 4 hours, preferably overnight.

This step makes the cheesecake firm, creamy, and perfect for slicing.

🍰 SERVING

Serve chilled with:

Whipped cream
Caramel drizzle
Toasted pecans
Cinnamon on top

⭐ TIPS FOR A PERFECT SWIRL CHEESECAKE

Always start with softened PHILADELPHIA cream cheese.
Use low speed when adding eggs to avoid too much air.
Let the cheesecake cool gradually to prevent cracking.
Use a water bath for an ultra-smooth, crack-free result (optional).

🎃 VARIATIONS

Spiced Maple Pumpkin Swirl

Replace ¼ of the sugar with maple syrup and add extra cinnamon.

Gingersnap Crust

Use crushed gingersnaps instead of graham crackers for a stronger fall flavor.

Chocolate Pumpkin Swirl

Drizzle melted chocolate into the swirl before baking.

INGREDIENTS

* 18 PEEK FREANS Ginger Crisps, crushed
* 1/4 cup finely chopped pecans
* 1/4 cup butter, melted
* 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
* 3/4 cup sugar, divided
* 1 teaspoon vanilla
* 3 eggs
* 1 cup canned pumpkin
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 dash ground cloves

INSTRUCTIONS

1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2. Beat philadelphia cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator. The Philadelphia cream cheese pumpkin swirl cheesecake is ready...nice ! Enjoy the cheesecake !
easy-philly-oreo-cheesecake.

VIDEO:

PHILADELPHIA CREAM CHEESE