Name: Cheesecake with Pumpkin Swirl
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup unsalted butter, melted; 2 (8-ounce) packages cream cheese, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup canned pumpkin puree; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger

Hey y'all! If you adore creamy desserts with a beautiful seasonal twist, you're going to fall in love with this Cheesecake with Pumpkin Swirl. It's the perfect balance of tangy cheesecake and spiced pumpkin, all in one gorgeous slice. Whether you're planning a festive holiday party, a cozy family dinner, or just craving a sweet treat, this show-stopping dessert will impress your guests and delight your taste buds. Let's get cooking!

Why You'll Love This Cheesecake with Pumpkin Swirl

The stunning swirl makes every slice look bakery-quality.
Combines the best of fall flavors—pumpkin spice and cheesecake—in one bite.
Perfect for holidays, potlucks, or any time you need a creamy indulgence.
Easy to follow with simple ingredients and step-by-step instructions.
Make ahead friendly, so you stress less and enjoy more.

Ingredients for Cheesecake with Pumpkin Swirl

1 ½ cups (150 g) graham cracker crumbs
¼ cup (55 g) packed light brown sugar
½ teaspoon ground cinnamon
6 tablespoon (85 g) unsalted butter, melted
3 (8 oz/225 g each) blocks cream cheese, room temperature
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (225 g) canned pumpkin puree
2 teaspoon pumpkin pie spice
¼ cup (60 ml) sour cream
1 tablespoon all-purpose flour
Pinch of salt

Directions: How to Make Cheesecake with Pumpkin Swirl

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C) and position the rack in the lower third.
Mix graham cracker crumbs, brown sugar, and cinnamon in a medium bowl.
Add melted butter and stir until evenly moistened.
Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake the crust for 10 minutes. Remove and cool slightly.

Step 2: Make the Cheesecake Batter

In a large bowl, beat softened cream cheese and granulated sugar until smooth and fluffy (about 2 minutes).
Add eggs, one at a time, mixing on low after each addition.
Blend in vanilla, sour cream, flour, and a pinch of salt until just combined.

Step 3: Prepare the Pumpkin Swirl

Transfer 1 cup of cheesecake batter to a separate bowl.
Add pumpkin puree and pumpkin pie spice to the reserved batter; stir until fully blended.

Step 4: Assemble the Cheesecake with Pumpkin Swirl

Pour the plain cheesecake batter over the cooled crust and smooth the top.
Dollop the pumpkin batter over the top in several spots, then use a toothpick or knife to gently swirl it into the cheesecake for a marbled effect.

Step 5: Bake and Cool

Bake at 325°F (163°C) for 50-55 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven. Let the cheesecake sit inside with the door cracked for 1 hour (prevents cracking!).
Remove and let cool to room temperature, then chill in the fridge for at least 4 hours or overnight for best texture.

Notes for the Best Cheesecake with Pumpkin Swirl

Bake the cheesecake in a water bath for extra silky texture—read why here.
Room temperature ingredients blend smoother and prevent lumps.
Check out this guide to perfect graham cracker crusts.