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Cheesecake with Pumpkin Swirl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/cheesecake-with-pumpkin-swirl-recipe/