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Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream Recipe

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★★★★★

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.

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

  1. 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.
  2. 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).
  3. Boil water: Heat water in a kettle to prepare for the water bath used during baking.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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