Cheesecake with Pumpkin Swirl Recipe

Introduction

This Cheesecake with Pumpkin Swirl is a delightful blend of creamy cheesecake and warm autumn spices. Its beautiful marbled design and rich flavors make it a perfect dessert for fall gatherings or holiday dinners. Easy to prepare and delicious to serve, it’s sure to impress your guests.

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 your 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 set aside to cool while you prepare the filling.
2. Step 2: In a large mixing bowl, 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 just until combined. Stir in the sour cream until smooth, being careful not to overmix to prevent cracks.
3. 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 combine it with the pumpkin mixture.
4. Step 4: Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Use a knife or toothpick to gently swirl the pumpkin mixture into the cheesecake batter, creating a marbled effect.
5. Step 5: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of 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. When ready to serve, remove from the springform pan and garnish with whipped cream, caramel drizzle, or crushed nuts if desired.

Tips & Variations

• Use room temperature cream cheese, eggs, and sour cream to create a silky smooth batter.
• Avoid overmixing the batter to reduce air pockets and prevent cracking.
• Don’t skip the water bath; it keeps the cheesecake moist and minimizes cracks.
• For a cleaner marbled look, swirl the pumpkin mixture gently and sparingly.
• Make the cheesecake a day ahead—the flavors improve as it chills.
• Substitute the graham cracker crust with crushed gingersnap cookies for extra spice.

Storage

Store leftover cheesecake in an airtight container or cover tightly with plastic wrap. It will keep well in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake (wrapped well) for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended—serve chilled for best texture and flavor.

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 sugars and spices that may alter the flavor and texture of the swirl.

Why do I need to bake the cheesecake in a water bath?

The water bath ensures even baking and adds moisture to the oven, which prevents the cheesecake from drying out and cracking on the surface.

Cheesecake with Pumpkin Swirl Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This Cheesecake with Pumpkin Swirl is a creamy and festive dessert perfect for fall and holiday gatherings. Featuring a graham cracker crust, silky cheesecake filling, and a warm spiced pumpkin swirl, it is baked in a water bath to ensure smooth texture without cracks. Garnished with options like whipped cream and caramel drizzle, this elegant dessert is both visually appealing and delicious, making it a show-stopping finale for any dinner occasion.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 bowl, combine the 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 to 10 minutes, then allow it to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Base: Using an electric or stand mixer, beat the softened cream cheese until smooth and creamy without lumps. Add the granulated sugar and vanilla extract, mixing well to incorporate. Add the eggs one at a time, beating on low speed just until combined to avoid incorporating too much air. Finally, mix in the room temperature sour cream until smooth, being careful not to overmix to prevent cracking during baking.
3. Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine the pumpkin puree, ground cinnamon, nutmeg, ginger, all-purpose flour, and brown sugar. Stir until the mixture is smooth and well blended. Then, add about 1 cup of the plain cheesecake batter into the pumpkin mixture and mix thoroughly.
4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Spoon dollops of the pumpkin mixture over the cheesecake filling. Using a knife or toothpick, gently swirl the pumpkin mixture into the plain batter to create a beautiful marbled effect without overmixing.
5. Bake with Water Bath: Place the springform pan on a baking sheet. Carefully pour hot water into the baking sheet so that it comes about halfway up the sides of the pan—this water bath helps the cheesecake bake evenly and prevents cracking. Bake in the preheated oven for 55 to 65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door slightly cracked open, allowing it to rest for 1 hour.
6. Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and the flavors to meld. Before serving, remove the sides of the springform pan and garnish the cheesecake with optional whipped cream, caramel drizzle, or crushed nuts for added texture and flavor.

Notes

• Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter.
• Mix the batter only until ingredients are just combined to avoid cracks caused by excess air.
• Do not skip the water bath; it ensures a moist texture and prevents the cheesecake from splitting.
• Swirl gently with a knife or toothpick for a clean marbled look; over swirling can muddy the design.
• Cheesecake tastes best after chilling overnight, allowing the flavors to develop.

Keywords: cheesecake, pumpkin swirl, fall dessert, holiday dessert, pumpkin spice, creamy cheesecake, marbled cheesecake, baked cheesecake