Pumpkin Swirl Cheesecake Recipe

Introduction

This Cheesecake with Pumpkin Swirl combines the creamy richness of classic cheesecake with the cozy flavors of pumpkin and warm spices. Perfect for autumn or any time you crave a festive dessert, it offers a beautiful marbled effect and a deliciously tender crumb.

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 the 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, taking care not to overbeat to help prevent cracks.
3. Step 3: In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Stir in about 1 cup of the cheesecake batter into the pumpkin mixture until well combined.
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 to create a marbled effect.
5. Step 5: Place the springform pan on a baking sheet. Pour hot water into the baking sheet about halfway up 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. Remove from the springform pan and garnish with whipped cream, caramel drizzle, or crushed nuts as desired before serving.

Tips & Variations

• Use full-fat cream cheese for a richer texture and better flavor.
• For extra flavor, toast the graham cracker crumbs lightly before mixing the crust.
• If you don’t have a springform pan, line a regular cake pan with parchment paper for easy removal.
• Swap pumpkin puree for sweet potato puree as a seasonal variation.
• To avoid cracks, do not overmix the batter and bake with a water bath as instructed.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. To keep it fresh longer, wrap it tightly with plastic wrap or transfer it to an airtight container. When ready to serve, let it sit at room temperature for 15-20 minutes. Reheat is generally not recommended, but if desired, warm gently at low temperature to avoid drying out.

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 pure pumpkin puree because pumpkin pie filling contains added spices and sweeteners that can alter the flavor and texture of the cheesecake.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overmixing the batter, bake the cheesecake in a water bath, and allow it to cool gradually by resting it in the oven with the door slightly open. Also, ensure all ingredients are at room temperature before mixing.

Pumpkin Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

This luscious Cheesecake with Pumpkin Swirl combines a classic creamy cheesecake with the warm and comforting flavors of pumpkin and spices. Featuring a crisp graham cracker crust and a beautifully marbled pumpkin swirl, this dessert is perfect for autumn gatherings and festive celebrations.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8-10 minutes until set, then remove and let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Base: Using an electric mixer or stand mixer, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and vanilla extract while mixing well. Add the eggs one by one, beating on low speed just until combined after each addition. Finally, mix in the sour cream until the batter is smooth and well incorporated. Be careful not to overbeat to prevent cracks in the cheesecake.
3. Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine the pumpkin puree with ground cinnamon, ground nutmeg, ground ginger, all-purpose flour, and brown sugar. Stir until smooth and fully blended. Then, add about 1 cup of the plain cheesecake batter into the pumpkin mixture and mix thoroughly to create the pumpkin swirl batter.
4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Spoon dollops of the pumpkin swirl mixture on top of the cheesecake batter. Using a knife or toothpick, gently swirl the pumpkin mixture into the plain batter to create an attractive marbled effect without fully blending the two.
5. Bake with Water Bath: Place the springform pan on a baking sheet. Pour hot water into the baking sheet to come about halfway up the side of the springform pan to create a water bath, which helps prevent cracking and ensures even baking. Bake at 325°F (160°C) for 55-65 minutes or until the center is almost set but still slightly jiggly.
6. Rest and Chill: Once baking is complete, turn off the oven and slightly crack the oven door. Let the cheesecake rest inside the oven for 1 hour to cool gradually, preventing cracks. Then, remove from the oven, refrigerate for at least 4 hours or preferably overnight to set fully.
7. Serve: Carefully remove the cheesecake from the springform pan. Garnish with optional whipped cream, caramel drizzle, and crushed pecans or walnuts before serving for an extra touch of flavor and texture.

Notes

• Make sure the cream cheese and sour cream are at room temperature before mixing for a smooth batter.
• Do not overmix the batter to avoid incorporating too much air, which can cause cracking.
• The water bath helps prevent cracks by providing gentle, even heat and moisture during baking.
• Using a toothpick or skewer to swirl creates a beautiful marbled effect but avoid over-mixing.
• Allow the cheesecake to chill thoroughly for the best texture and flavor.
• Store leftovers covered in the refrigerator for up to 4 days.

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