Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream
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Well Seasoned Studio · by Ari Laing★ 4.0 (1)

Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream

NUTRITION · PER SERVING390M COOK
CAL 31%·PRO 18%
CARBS 49G32% OF CAL
1G FIBER11G OTHER37G TOTAL SUGAR
FAT 44G64% OF CAL
23G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A dramatic pumpkin-swirl cheesecake with creamy filling and warm spices, topped with cinnamon whipped cream. Showstopping for holiday tables.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups (240g) graham cracker crumbs, (about 16 graham crackers)
  • 5 Tbsp (63g) granulated sugar
  • Pinch of Kosher salt
  • 8 Tbsp (113g) unsalted butter, (melted)
  • 4 8oz packages of full-fat cream cheese (2lb), (room temperature)
  • ⅔ cup (147g) packed brown sugar
  • ⅔ cup (134g) granulated sugar
  • 2 tsp pure vanilla extract
  • 1½ tsp ground cinnamon (divided)
  • 4 large eggs, (room temperature)
  • ⅔ cup (160g) heavy cream
  • ⅔ cup (163g) sour cream
  • 1 Tbsp maple syrup or bourbon, (optional)
  • 1 cup canned pumpkin purée (not canned pumpkin pie filling)
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • Pinch of allspice
  • Boiling water
  • Homemade cinnamon whipped cream, (optional)
PREP
60M
SODIUM
456MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.