Pumpkin Swirl Cheesecake Recipe

Introduction

This cheesecake with pumpkin swirl combines creamy richness with warm, autumnal spices in a beautiful marbled dessert. Perfect for holiday gatherings or cozy nights, it balances classic cheesecake smoothness with a flavorful pumpkin twist.

Ingredients

• For the Crust:
• 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ¾ cup sour cream (room temperature)
• For the Pumpkin Swirl:
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 2 tablespoons brown sugar
• Optional Garnishes:
• Whipped cream
• Caramel drizzle
• Crushed pecans or walnuts

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool while preparing the filling.
2. Step 2: Beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed until just combined. Mix in sour cream until smooth, being careful not to overbeat.
3. Step 3: In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Stir about 1 cup of the cheesecake batter into the pumpkin mixture until fully blended.
4. Step 4: Pour the plain cheesecake batter into the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Using a knife or toothpick, gently swirl the mixtures to create a marbled effect.
5. Step 5: Place the springform pan on a baking sheet. Pour hot water into the sheet about halfway up the side of the pan to create a water bath, which helps prevent cracking. Bake for 55–65 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
6. Step 6: Refrigerate the cheesecake for at least 4 hours or overnight. When ready to serve, remove from the springform pan and garnish with whipped cream, caramel, or nuts if desired.

Tips & Variations

• Use room temperature ingredients to ensure a smooth, crack-free cheesecake.
• For a gluten-free option, choose gluten-free graham crackers or biscuits for the crust.
• Try adding a pinch of cloves or allspice to the pumpkin swirl for extra depth of flavor.
• If you don’t have a springform pan, use a regular cake pan lined with parchment paper for easier removal.
• Swirl gently to keep distinct patterns without overmixing the batters.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe because pumpkin pie filling contains added spices and sweeteners which may alter the flavor and texture of the cheesecake.

Why does the cheesecake sometimes crack?

Cracking can occur if the batter is overmixed, the oven is too hot, or if the cheesecake cools too quickly. Using a water bath and allowing the cheesecake to cool gradually in the oven helps prevent cracks.

Pumpkin Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 344 reviews

This luscious Pumpkin Swirl Cheesecake combines the creamy richness of classic cheesecake with a flavorful pumpkin swirl, creating a perfect fall dessert. The graham cracker crust adds a delightful crunch while the pumpkin-spiced swirl adds warmth and depth of flavor. Baked gently in a water bath to ensure a smooth, crack-free finish, this cheesecake is an irresistible treat for seasonal gatherings and celebrations.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 2 tablespoons brown sugar

Optional Garnishes:

• Whipped cream
• Caramel drizzle
• Crushed pecans or walnuts

Instructions

1. Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust layer. Bake the crust for 8 to 10 minutes until set and fragrant. Remove from the oven and allow it to cool while preparing the filling.
2. Make the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy with no lumps. Add the sugar and vanilla extract and continue beating until combined. Add the eggs one at a time, beating on low speed after each addition just until incorporated to avoid adding excess air. Finally, mix in the room temperature sour cream until the batter is smooth and uniform, taking care not to overmix to prevent cracking during baking.
3. Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, all-purpose flour, and brown sugar. Stir until smooth and well blended. Pour about 1 cup of the prepared cheesecake batter into this pumpkin mixture and mix thoroughly to combine the flavors.
4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Then, drop spoonfuls of the pumpkin mixture on top of the plain batter. Using a knife or toothpick, gently swirl the pumpkin batter through the cheesecake batter to create a marbled swirl effect, being careful not to overblend.
5. Bake with Water Bath: Place the springform pan on a baking sheet. Pour hot water into the baking sheet so that it reaches about halfway up the sides of the springform pan, creating a water bath. This helps the cheesecake bake evenly and prevents cracks. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. After baking, turn off the oven, crack the oven door slightly open, and let the cheesecake rest inside for 1 hour to cool gradually.
6. Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor. Before serving, carefully remove the sides of the springform pan. Garnish with optional whipped cream, a drizzle of caramel sauce, and crushed pecans or walnuts for added texture and taste, if desired.

Notes

• To avoid cracking, make sure all ingredients are at room temperature before mixing.
• Using a water bath is essential for even baking and a smooth cheesecake surface.
• Do not overmix the batter, especially after adding eggs and sour cream.
• Allow cheesecake to chill thoroughly for best slicing results.
• Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.

Keywords: pumpkin swirl cheesecake, fall dessert, creamy cheesecake, graham cracker crust, pumpkin spice cheesecake, holiday dessert