Hey y'all! If you're searching for the ultimate fall-inspired dessert, this Pumpkin Swirl Cheesecake Recipe is about to become your new favorite. With its luscious, creamy vanilla cheesecake base and a vibrant swirl of spiced pumpkin, it's as impressive to look at as it is delicious to eat. Perfect for Thanksgiving, Halloween, or just cozy autumn nights in, this dessert brings classic pumpkin pie flavors together with indulgent cheesecake for a truly show-stopping treat. Ready to wow your family and friends? Let's get cooking!
Why You'll Love This Pumpkin Swirl Cheesecake Recipe
- Combines the rich creaminess of cheesecake with cozy pumpkin spice flavor.
- Gorgeous swirling patterns make for a stunning holiday table centerpiece.
- Easy-to-follow instructions ensure the perfect texture every time.
- Makes ahead beautifully—chill overnight for stress-free entertaining.
- Flexible for dietary tweaks and fun variations.
Ingredients for Pumpkin Swirl Cheesecake Recipe
- 1 ½ cups graham cracker crumbs
- ¼ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- ½ cup canned pure pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch of salt
Pumpkin Swirl Cheesecake Recipe: Step-by-Step Directions
Step 1: Make the Crust
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, brown sugar, and melted butter in a medium bowl until evenly combined and the texture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool while you prepare the filling.
Step 2: Prepare the Cheesecake Batter
- In a large mixing bowl, beat cream cheese and sugar together at medium speed until smooth and creamy, about 2-3 minutes.
- Add eggs, one at a time, mixing just until incorporated after each.
- Mix in vanilla extract and sour cream until combined, scraping down the sides as necessary.
Step 3: Make the Pumpkin Swirl
- In a small bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt.
- Transfer 1 cup of the cheesecake batter into the pumpkin mixture and gently fold together until smooth and fully combined.
Step 4: Assemble and Swirl
- Pour the plain cheesecake batter over the cooled crust.
- Spoon dollops of pumpkin batter over the top and gently swirl with a butterknife or skewer for a marbled effect.
Step 5: Bake the Pumpkin Swirl Cheesecake Recipe
- Bake in the preheated oven for 50-60 minutes, until edges are set but the center slightly jiggles when shaken.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then cool completely at room temperature before refrigerating at least 4 hours (preferably overnight).
Pumpkin Swirl Cheesecake Recipe Notes
- For best results, use full-fat cream cheese and room temperature ingredients to ensure a smooth batter.
- Bake the cheesecake in a water bath for a crack-free top; read more about water baths at Sally's Baking Addiction.
- Don’t over-mix the batter after adding eggs to keep it airy and avoid a dense texture.
Variations on Pumpkin Swirl Cheesecake Recipe
- Gluten-Free: Use gluten-free graham crackers for the crust.
- No-Bake Version: Try a no-bake cheesecake base and swirl in a pumpkin mousse layer.
- Mini Pumpkin Swirl Cheesecakes: Bake in muffin tins for individual servings—perfect for parties!
Required Equipment for Pumpkin Swirl Cheesecake Recipe
- 9-inch springform pan
- Electric mixer (hand or stand mixer)
- Large & medium mixing bowls
- Measuring cups and spoons
- Baking sheet (for water bath, optional)
- Butterknife or skewer (for swirling)
Storage for Pumpkin Swirl Cheesecake Recipe
- Store cheesecake covered in the refrigerator for up to 5 days.
- Leftovers can be frozen (wrap well) for up to 2 months; thaw overnight in the fridge before serving.
Pumpkin Swirl Cheesecake Recipe Pairings & Serving Suggestions
- Serve with a dollop of freshly whipped cream or a drizzle of salted caramel sauce (learn to make caramel at Simply Recipes).
- Pair with fresh hot coffee or spiced chai for a cozy treat.
- Garnish with chopped pecans or a sprinkle of cinnamon for extra flair.
Pro Tips for the Perfect Pumpkin Swirl Cheesecake Recipe
- For beautiful, defined swirls, use the blunt end of a chopstick or thin knife and avoid over-mixing the batters together (more tips at King Arthur Baking).
- Let the cheesecake cool gradually to prevent cracks—never rush refrigeration right out of the oven.
- Run a warm knife around the inside of the springform pan after cooling to release the cheesecake cleanly.
Pumpkin Swirl Cheesecake Recipe FAQ
- Can I use homemade pumpkin puree?
- Absolutely! Just be sure it's thick and not watery for the best texture.
- Can I make Pumpkin Swirl Cheesecake Recipe ahead of time?
- Yes, you can prepare this cheesecake up to 2 days ahead. Store covered in the fridge until ready to serve.
- How do I know when my cheesecake is done?
- It's ready when the outer edge is set and the center slightly jiggles; avoid over-baking for a creamy result.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
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1Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
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2In a large mixing bowl, beat cream cheese until smooth. Gradually add in sugar and mix until creamy. Beat in eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
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3Set aside 1 cup of the cream cheese filling. Add pumpkin puree and pumpkin pie spice to the remaining batter, mixing until fully combined.
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4Pour the pumpkin cheesecake batter over the crust. Drop spoonfuls of the reserved plain batter on top, and use a knife or skewer to swirl the two batters together gently.
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5Bake for 1 hour and 10 minutes or until the center is just set. Remove from oven, cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
390cal
Protein:
7 gg
Fat:
26 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
33 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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