Pumpkin Swirl Cheesecake with Vanilla “Sauce”

It’s officially FALL, YAY!! So excite! So of course that means I’m going to be overloading you with tons of tantalizing treats… you’re welcome.

My first fall treat of the season I’m sharing is this pumpkin swirl cheesecake. I don’t know about you but I can’t have a slice of cheesecake without a topping so I made this ridiculously easy sauce.. kinda by accident. More on that later, ahem… but trust me, it’s freaking amazing!! This is by far the lightest and fluffiest cheesecake I’ve ever had and not overly sweet… perfection!

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from https://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

This recipe is adapted from here.

Ingredients

Crust

2 graham cracker sleeves, made into crumbs

1 stick unsalted butter, melted

1/2 tsp ground cinnamon

3 Tbls brown sugar

a pinch of salt

Filling

3 packages cream cheese, softened

11 oz pure pumpkin puree (3/4 of a can)

3 eggs plus 1 egg yolk

1/4 Cup sour cream

1 1/2 Cup sugar

1 tsp pumpkin pie spice

2 Tbls flour

1/2 tsp vanilla bean paste (or extract)

Vanilla “Sauce”

1 small tub of cool whip

1 tsp vanilla bean paste (or extract)

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Directions

Crust

Pulverize the graham crackers in a food processor or place in a zip lock bag and beat the u know what out of it until it turns into crumbs 😉 . Mix the crumbs with the remaining ingredients and press into the bottom of a 9 inch spring form pan.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from https://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Set this aside until ready to assemble cheesecake.

Filling

Preheat the oven to 350 degrees. Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree. Beat this until thoroughly combined and scoop out about 1/3 of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined. On top of the crumbs, ladle out 5 dollops of the white mixture.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from https://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Add the orange mixture on top. Swirl the white on top of the pumpkin.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from https://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Then using a toothpick or skewer make figure 8 motions all along the swirl going about an inch down without scraping the crust.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from https://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Place in center of oven and let cook for 1 hour. You know it is done when the center is the slightest bit giggly and the outside edges are firm. Take it out of the oven and let sit on the counter top for 15 minutes. Cover with plastic wrap and place in the fridge for four hours.

Vanilla “Sauce”

Now comes the weird part, the sauce! Take your cool whip tub out of the freezer. With top off microwave it at 10 second intervals, stirring between each time. Do this only a few times until it isn’t frozen anymore but still has a few small lumps. By doing this the cool whip is no longer fluffy and turns into a sauce which yes, was by accident but WOW I really liked it this way! Stir in the vanilla and et voila, finished!

Now, slather your cheesecake with it… allllll over.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from https://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

WOW.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from https://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

WOW WOW!! Lol, you’ll be saying “wow” too at the first bite! Please please try this, seriously…. it’s amazing!

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Pumpkin Swirl Cheesecake with Vanilla “Sauce”

Ingredients

  • Crust
  • 2 graham cracker sleeves made into crumbs
  • 1 stick unsalted butter melted
  • 1/2 tsp ground cinnamon
  • 3 Tbls brown sugar
  • a pinch of salt
  • Filling
  • 3 packages cream cheese softened
  • 11 oz pure pumpkin puree 3/4 of a can
  • 3 eggs plus 1 egg yolk
  • 1/4 Cup sour cream
  • 1 1/2 Cup sugar
  • 1 tsp pumpkin pie spice
  • 2 Tbls flour
  • 1/2 tsp vanilla bean paste or extract
  • Vanilla “Sauce”
  • 1 small tub of cool whip
  • 1 tsp vanilla bean paste or extract

Instructions

  • Pulverize the graham crackers in a food processor or place in a zip lock bag and beat the u know what out of it until it turns into crumbs 😉 .
  • Mix the crumbs with the remaining ingredients and press into the bottom of a 9 inch spring form pan.
  • Set this aside until ready to assemble cheesecake.
  • Filling
  • Preheat the oven to 350 degrees.
  • Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree.
  • Beat this until thoroughly combined and scoop out about 1/3 of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined.
  • On top of the crumbs, ladle out 5 dollops of the white mixture. Add the orange mixture on top. Swirl the white on top of the pumpkin. Then using a toothpick or skewer make figure 8 motions all along the swirl going about an inch down without scraping the crust.
  • Place in center of oven and let cook for 1 hour.
  • You know it is done when the center is the slightest bit giggly and the outside edges are firm. Take it out of the oven and let sit on the counter top for 15 minutes.
  • Cover with plastic wrap and place in the fridge for four hours.
  • Vanilla “Sauce”
  • Now comes the weird part, the sauce! Take your cool whip tub out of the freezer. With top off microwave it at 10 second intervals, stirring between each time.
  • Do this only a few times until it isn’t frozen anymore but still has a few small lumps.
  • By doing this the cool whip is no longer fluffy and turns into a sauce which yes, was by accident but WOW I really liked it this way! Stir in the vanilla and et voila, finished!
  • Now, slather your cheesecake with it… allllll over.
Tried this recipe?Follow me @danadevolk or tag #danadevolk!

Thanks so much for reading!

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42 Comments at Pumpkin Swirl Cheesecake with Vanilla “Sauce”

  1. Hey Dana,
    Thanks for sharing this with Great Idea Thursdays link party. I’ve used this recipe in a “Great Ideas for Pumpkin Cheesecake” roundup

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