Swirly Pumpkin Cheesecake

0 m
1 h 30 m
Ready in:
1 h 30 m
A delicious pumpkin cake recipe with a baked in cream cheese swirl.
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Servings: 16
All-purpose flour
1 cup
Light brown sugar
1 cup
Unsalted butter
1/3 cup, cool, diced
Brick cream cheese - ½ package, room temperature
¾ cup
Pure pumpkin puree
1 cup
All-purpose flour
2 tbsps
Baking powder
½ tsp
Ground cinnamon
½ tsp
1 large egg + 1 egg yolk, room temperature
Brick cream cheese
¼ package, room temperature
1 ½ tbsps.
Egg yolk 
Pure vanilla extract
½ tsp
  1. Preheat oven to 350°F/180°C/Gas Mark 4. Spray an 8-inch square (rectangular) pan with cooking spray; line the pan with baking parchment to cover both the bottom and the sides.
  2. In a food processor, pulse flour with sugar; add butter, piece by piece, and continue blending until dry and crumbly (this can be done by hand, too). Press the mixture into the pan and bake for about 18 minutes until browned a little at the edges. Let cool.
  3. Beat cream cheese until soft and fluffy, mix in sugar. Add pumpkin puree and mix well. Whisk in flour, baking powder, and cinnamon, then egg and yolk. Set aside.
  4. Beat cream cheese until soft and fluffy, mix in sugar, egg yolk, and vanilla extract.
  5. Pour the pumpkin mixture onto the crust. Spoon the vanilla mixture on top and swirl it nicely with a skewer.
  6. Bake for 30 minutes. The cheesecake is ready when it is set at the edges, but a bit wobbly in the center. Cool at room temperature, then cut into squares and chill before serving (from 2 hours to 3 days in the fridge).
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