Name: Pumpkin Swirl Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed); ¼ cup granulated sugar; ½ teaspoon ground cinnamon; 6 tablespoons unsalted butter, melted; 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); 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; Whipped cream; Caramel drizzle; Crushed pecans or walnuts

Jump to Recipe

Introduction

This Cheesecake with Pumpkin Swirl combines the creamy richness of classic cheesecake with the warm spices of autumn pumpkin. It’s the perfect dessert to impress guests or enjoy a cozy night in.

A round cheesecake with three distinct layers placed on a white decorative cake stand against a white marbled texture. The bottom layer is a crumbly brown crust that is about one-fifth of the cake's height. The thick middle layer is creamy off-white with a smooth texture, making up most of the cake’s height. The top layer has a marbled pattern with swirls of white and caramel-brown, creating a glossy and artistic finish. One slice is cut out, showing the clear separation between layers and the soft inside. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your 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 the crust for 8–10 minutes, then set it aside to cool.
Step 2: Beat the softened cream cheese in a large bowl until smooth and creamy. Add granulated sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed just until combined. Stir in the sour cream until smooth, taking care not to overbeat to prevent cracks.
Step 3: In a separate bowl, mix together pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Take about 1 cup of the cheesecake batter and fold it into the pumpkin mixture until combined.
Step 4: Pour the plain cheesecake batter over the cooled crust in the springform pan. Drop spoonfuls of the pumpkin mixture on top. Use a knife or toothpick to gently swirl the pumpkin into the cheesecake batter, creating a marbled effect.
Step 5: Place the springform pan on a baking sheet. Pour hot water into the baking sheet so it reaches about halfway up the sides of the pan—this water bath helps prevent cracks. Bake for 55–65 minutes, until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
Step 6: Refrigerate the cheesecake for at least 4 hours, preferably overnight. When ready to serve, carefully remove the sides of the springform pan and garnish with whipped cream, caramel drizzle, or crushed nuts if desired.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and avoid cracking.
Swap graham crackers for digestive biscuits or gingersnaps in the crust for extra flavor.
For a spicier swirl, add a pinch of ground cloves or allspice to the pumpkin mixture.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, let it come to room temperature for 15–20 minutes before slicing. You can also freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A round cheesecake with a golden brown crust and a smooth cream cheese layer sits on a black springform pan on a wooden board. The cheesecake has been sliced, showing its creamy, light beige inside. On top, there are swirls of white whipped cream, with one pecan placed as decoration. A woman's hand is gently holding a slice of the cheesecake. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

No, it’s best to use pure pumpkin puree as pumpkin pie filling contains added spices and sweeteners that can affect the taste and consistency of the swirl.

Why is the cheesecake cracked on top?

Cracks often happen from overmixing, too much air in the batter, or sudden changes in temperature. To minimize cracking, avoid overbeating and bake the cheesecake in a water bath, then let it cool gradually with the oven door slightly open.