Introduction

Indulge in the rich, creamy delight of Pumpkin-Swirl Cheesecake topped with fragrant cinnamon whipped cream. This seasonal favorite combines the classic tang of cheesecake with the warm spices of pumpkin pie, making it perfect for festive gatherings or cozy nights in.

A slice of cheesecake sits on a white plate with a white marbled texture surface. The cheesecake has a thick, brown crust at the bottom, followed by a creamy beige cheesecake layer with swirls of light brown pumpkin or caramel sauce on top. A swirl of light brown whipped cream with a slightly darker tint is placed on the top center. Crumbs are scattered around the plate near the slice. A fork with a bite of cheesecake rests on the right side of the plate, and the background shows blurred cake slices on white plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Graham Cracker Crust:

2 cups (240g) graham cracker crumbs (about 16 graham crackers)
5 Tbsp (63g) granulated sugar
Pinch of Kosher salt
8 Tbsp (113g) unsalted butter, melted

For the Filling:

4 (8oz) packages full-fat cream cheese (2 lb), room temperature
⅔ cup (147g) packed brown sugar
⅔ cup (134g) granulated sugar
2 tsp pure vanilla extract
1½ tsp ground cinnamon, divided
Pinch of Kosher salt
4 large eggs, room temperature
⅔ cup (160g) heavy cream
⅔ cup (163g) sour cream
1 Tbsp maple syrup or bourbon (optional)
1 cup canned pumpkin purée (not pumpkin pie filling)
½ tsp ground ginger
½ tsp ground nutmeg
Pinch of allspice
Boiling water (for water bath)

For Serving:

Homemade cinnamon whipped cream (optional)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and place a rack in the center. Butter the bottom and sides of a springform pan, then wrap it in a double layer of heavy-duty aluminum foil to prevent leaks.
Step 2: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in melted butter until the mixture is evenly moistened. Press the crust mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool slightly. Reduce oven temperature to 325°F (163°C).
Step 3: Bring water to a boil for the water bath to be used later.
Step 4: In a stand mixer bowl, beat cream cheese, brown sugar, granulated sugar, vanilla extract, ½ tsp cinnamon, and salt on medium speed until smooth and creamy (about 4 minutes). Scrape down the sides, then add eggs one at a time, beating about 1 minute after each addition until fluffy.
Step 5: Lower mixer speed and add heavy cream, sour cream, and maple syrup or bourbon if using. Mix until fully incorporated. Scrape the bowl to ensure even mixing.
Step 6: Scoop 1 cup of the cheesecake batter into a separate bowl. Stir in pumpkin purée, 1 tsp cinnamon, ground ginger, nutmeg, and allspice until well combined.
Step 7: Pour the plain batter over the cooled crust in the springform pan. Dollop the pumpkin batter on top in 4 or 5 spots. Use a butter knife to gently swirl the pumpkin batter into the plain batter, creating a marbled effect near the top.
Step 8: Place the springform pan in a large roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan.
Step 9: Bake for 1 hour 45 minutes, or until the edges are golden brown and pulling away from the pan. The center will still jiggle slightly.
Step 10: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour, then remove and carefully unwrap the foil. Cool completely at room temperature before covering and refrigerating for at least 4 hours or overnight.
Step 11: Before serving, run a hot, dry knife along the edges to loosen the cheesecake. Remove the springform pan and slice. Serve with cinnamon whipped cream if desired.

Tips & Variations

For easy slicing, dip your knife in hot water and wipe it clean between each cut.
Make the cheesecake up to two days ahead; it tastes even better after resting.
Freeze individual slices (without whipped cream) wrapped tightly in plastic and foil for up to 2 months.
For cinnamon whipped cream: Whisk 1 cup heavy cream with 3 Tbsp powdered sugar, 1 tsp vanilla extract, and 2 tsp ground cinnamon until stiff peaks form. Pipe or dollop on cheesecake.

Storage

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. Reheat slices gently at room temperature if preferred, or serve cold. For longer storage, freeze slices (without whipped cream) wrapped in plastic wrap and foil for up to 2 months and thaw overnight in the refrigerator before serving.

How to Serve

A slice of cheesecake sits on a white plate with a crumbly brown crust at the bottom layer. Above the crust is a thick, creamy off-white layer of cheesecake with a smooth texture. The top layer has swirls of light brown and darker brown, giving a marbled effect. On top of the slice is a swirl of light brown whipped cream, textured with soft ridges. There are a few small crumbs scattered on the plate near the cheesecake. The plate is on a white marbled surface. 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 purée?

No, canned pumpkin pie filling is sweetened and spiced, which will affect the flavor and texture. Use plain canned pumpkin purée for best results.

Why do I need the water bath for baking the cheesecake?

The water bath ensures even heat distribution and keeps the cheesecake moist, preventing cracks and helping it bake gently for a creamy texture.

Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream Recipe

Print Recipe

★★★★★

5 from 138 reviews

This Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream is a luscious and creamy dessert perfect for autumn gatherings. It features a buttery graham cracker crust, a rich vanilla-spiced cheesecake filling, and a beautifully marbled pumpkin swirl infused with warm spices. Topped with optional cinnamon whipped cream, this cheesecake is a comforting blend of fall flavors and creamy texture, perfect for special occasions or cozy nights in.

Author: Kai
Prep Time: 30 minutes
Cook Time: 1 hour 55 minutes
Total Time: 6 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Graham Cracker Crust

2 cups (240g) graham cracker crumbs, about 16 graham crackers
5 Tbsp (63g) granulated sugar
Pinch of Kosher salt
8 Tbsp (113g) unsalted butter, melted

For the Filling

4 8oz packages full-fat cream cheese (2lb), room temperature
⅔ cup (147g) packed brown sugar
⅔ cup (134g) granulated sugar
2 tsp pure vanilla extract
1½ tsp ground cinnamon, divided
Pinch of Kosher salt
4 large eggs, room temperature
⅔ cup (160g) heavy cream
⅔ cup (163g) sour cream
1 Tbsp maple syrup or bourbon (optional)
1 cup canned pumpkin purée (not canned pumpkin pie filling)
½ tsp ground ginger
½ tsp ground nutmeg
Pinch of allspice
Boiling water (for water bath)

For Serving

Homemade cinnamon whipped cream (optional)

Instructions

Prepare the pan: Place a rack in the center of the oven and preheat to 350°F (177°C). Butter the bottom and sides of a springform pan, then wrap it in a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Make the graham cracker crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and a pinch of Kosher salt. Add melted butter and stir until evenly moistened. Press this mixture into the bottom of the prepared springform pan, extending about halfway up the sides. Bake for 10 minutes and then let it cool slightly. Reduce oven temperature to 325°F (163°C).
Boil water: Heat water in a kettle to prepare for the water bath used during baking.
Make the cheesecake filling: Beat cream cheese, brown sugar, granulated sugar, vanilla extract, ½ tsp ground cinnamon, and a pinch of salt in a stand mixer bowl on medium speed until smooth and creamy, about 4 minutes. Scrape the bowl, then add eggs one at a time, beating about 1 minute after each addition until fully incorporated and fluffy. Lower mixer speed and add heavy cream, sour cream, and maple syrup or bourbon (if using), mixing until just combined. Scrape down the sides thoroughly.
Make the pumpkin batter: Transfer 1 cup of the plain cheesecake batter into a separate bowl. Add pumpkin purée, the remaining 1 tsp cinnamon, ground ginger, nutmeg, and allspice, then whisk well until smooth.
Bake the cheesecake: Pour the plain cheesecake batter over the cooled crust in the springform pan. Dollop the pumpkin batter on top in 4-5 spots. Use a butter knife to gently swirl the pumpkin mixture into the plain cheesecake batter, creating a marble pattern near the surface. Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour and 45 minutes, or until edges are golden and pull away from the pan, and the center is still slightly jiggly.
Cool in the oven: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Remove from the oven, carefully unwrap the foil, and cool further at room temperature. Once cooled, cover tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight to fully set.
Slice and serve: Run a long, thin knife dipped in hot water and wiped dry around the edges to loosen the cheesecake, then remove the springform pan sides. Serve slices with optional cinnamon whipped cream piped or dolloped decoratively around the edges.
Optional – Make cinnamon whipped cream: Whip 1 cup heavy cream in a stand mixer on medium-high until soft peaks form (~3 minutes). Add 3 Tbsp powdered sugar, 1 tsp vanilla extract, and 2 tsp ground cinnamon. Continue whipping until stiff peaks form. Use this to garnish cheesecake slices.

Notes

This cheesecake benefits from being made 1-2 days ahead of serving and kept chilled to develop flavor and texture.
Store leftover cheesecake covered in the refrigerator for up to 5 days.
Individual slices (without whipped cream) can be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
To slice cheesecake neatly, dip a long thin knife in hot water, wipe dry, and slice. Repeat to keep a clean cut.
Cinnamon whipped cream recipe: whip heavy cream with powdered sugar, vanilla, and cinnamon. Pipe or dollop on cheesecake as desired.

Keywords: pumpkin cheesecake, cinnamon whipped cream, pumpkin swirl cheesecake, fall dessert, holiday cheesecake, baked cheesecake, graham cracker crust