Why You’ll Love This Recipe
Pumpkin Swirl Cheesecake is a rich, creamy dessert that combines the velvety texture of classic cheesecake with the warm flavors of pumpkin pie. With its beautiful swirl pattern and spiced pumpkin layer, this cheesecake is the perfect centerpiece for fall gatherings, Thanksgiving, or anytime you crave a cozy, impressive treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbsunsalted buttergranulated sugarsour creamcream cheeseeggsvanilla extractpumpkin puréeground cinnamonground nutmegground gingerground cloves
directions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and a bit of sugar. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined.
Remove about one cup of the cheesecake batter and set aside.
In a separate bowl, mix the pumpkin purée with cinnamon, nutmeg, ginger, and cloves. Add this to the remaining cheesecake batter and stir until smooth.
Pour the pumpkin batter over the crust. Drop spoonfuls of the plain batter on top and use a knife to gently swirl the two batters together to create a marbled effect.
Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour. Remove and let it cool completely at room temperature.
Refrigerate for at least 4 hours or overnight before serving.
Servings and timing
This recipe yields about 12 slices.Preparation time: 20 minutesBaking time: 55-65 minutesCooling time: 1 hourChilling time: 4 hoursTotal time: 6-7 hours
Variations
Use a chocolate cookie crust instead of graham crackers for a richer twist.
Add a caramel drizzle or whipped cream topping for extra decadence.
Incorporate pecans into the crust for added crunch and flavor.
Use maple syrup in place of some sugar for a warm, earthy sweetness.
storage/reheating
Store Pumpkin Swirl Cheesecake covered in the refrigerator for up to 5 days.For longer storage, freeze individual slices wrapped tightly for up to 2 months.Thaw frozen slices overnight in the refrigerator before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s puréed very smooth and drained well to avoid excess moisture.
Why did my cheesecake crack?
Overbaking or sudden temperature changes can cause cracks. Letting it cool gradually helps prevent this.
Do I need a water bath?
A water bath helps ensure even baking and prevents cracks but isn’t strictly necessary if you don’t mind minor imperfections.
Can I make it ahead?
Absolutely! It’s actually better when made a day in advance as it needs time to chill and set.
What cream cheese should I use?
Full-fat cream cheese blocks work best for a creamy texture.
Can I add extra spices?
Yes! Adjust the pumpkin spice blend to your taste.
Conclusion
Pumpkin Swirl Cheesecake is a show-stopping dessert that blends the best of cheesecake and pumpkin pie into one irresistible bite. Its marbled appearance and cozy flavors make it a must-bake for fall or any time you want to impress family and friends with a stunning homemade dessert.
Print
Pumpkin Swirl Cheesecake
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 6-7 hours (includes cooling and chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Swirl Cheesecake is a rich, creamy dessert that combines classic cheesecake with spiced pumpkin pie flavors, featuring a beautiful swirl pattern that’s perfect for fall gatherings or Thanksgiving.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tbsp granulated sugar (for crust)
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 3/4 cup pumpkin purée
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of the pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined.
- Remove about 1 cup of the batter and set aside.
- In another bowl, combine pumpkin purée, cinnamon, nutmeg, ginger, and cloves. Stir into the remaining batter until smooth.
- Pour the pumpkin batter over the crust. Drop spoonfuls of the plain batter on top and swirl with a knife to create a marbled effect.
- Bake for 55-65 minutes, until center is almost set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use a water bath for even baking and fewer cracks.
- Let the cheesecake cool gradually to prevent cracks.
- Store covered in the fridge for up to 5 days or freeze slices for up to 2 months.
- Top with whipped cream or caramel drizzle for extra indulgence.