Pumpkin Swirl Cheesecake (Creamy, Spiced & Stunning)

Why You’ll Love This Pumpkin Swirl Cheesecake

Pumpkin swirl cheesecake is the dessert that steals the holiday table. It’s rich and creamy like a New York–style cheesecake but layered with the cozy flavors of pumpkin pie. The swirl design makes it look bakery-fancy, but it’s easy enough for home bakers. Serve it for Thanksgiving or Christmas and watch it disappear.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs (or gingersnaps for extra spice)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract

For the Pumpkin Swirl:

• 1 cup pumpkin purée (not pie filling)
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 tablespoon all-purpose flour

Step-by-Step Instructions

Make the Crust

• Preheat oven to 325°F (165°C).
• Mix graham crumbs, sugar, and melted butter until sandy.
• Press into bottom of a 9-inch leakproof springform pan. Bake 10 minutes. Cool slightly.

While the Crust is cooling, Prepare the Cheesecake Filling

• Beat cream cheese and sugar until smooth and fluffy.
• Add sour cream, eggs (one at a time), and vanilla. Mix just until combined.

Make the Pumpkin Swirl

• In a separate bowl, stir pumpkin, brown sugar, spices, and flour.
• Fold in 1 ½ cups of the cheesecake batter.

Assemble the Cheesecake

• Pour half plain cheesecake batter into the prepared crust.
• Dollop pumpkin mixture on top.
• Use a knife or skewer to swirl patterns through the batter.
• Repeat with the balance of the cheesecake batter pouring over the first layer, dollop with pumpkin mixture on top, repeating a swirl pattern on top

Bake

• Place pan on a baking sheet. Bake 55–65 minutes, until edges are set and center is slightly wobbly.
• Turn oven off, crack door with a oven mitt, and let cheesecake rest inside for 1 hour to prevent cracking.

Chill

• Cool completely, then refrigerate at least 4 hours or overnight.

Pro Tips

• Use room-temperature cream cheese for a silky batter.
• Don’t overmix after adding eggs — it can cause cracks.
• Try a gingersnap crust for a bolder holiday flavor.

Variations

• Mini Pumpkin Swirl Cheesecakes: Bake in muffin tins for individual desserts.
• Chocolate Swirl: Add melted chocolate to part of the batter for a mocha twist.
• Gluten-Free: Use gluten-free cookies for the crust.

Pumpkin Swirl Cheesecake (Creamy, Spiced & Stunning)

Sam

Pumpkin swirl cheesecake is the dessert that steals the holiday table. It’s rich and creamy like a New York–style cheesecake but layered with the cozy flavors of pumpkin pie. The swirl design makes it look bakery-fancy, but it’s easy enough for home bakers. Serve it for Thanksgiving or Christmas and watch it disappear.

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Course Dessert

Equipment

• 9" Springform pan

Ingredients

  

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs or gingersnaps for extra spice
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

For the Cheesecake Filling:

• 3 8 oz packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract

For the Pumpkin Swirl:

• 1 cup pumpkin purée not pie filling
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 tablespoon all-purpose flour

Instructions

 

Step-by-Step Instructions

Make the Crust

• Preheat oven to 325°F (165°C).
• Mix graham crumbs, sugar, and melted butter until sandy.
• Press into bottom of a 9-inch springform pan. Bake 10 minutes. Cool slightly.

Prepare the Cheesecake Filling

• Beat cream cheese and sugar until smooth and fluffy.
• Add sour cream, eggs (one at a time), and vanilla. Mix just until combined.

Make the Pumpkin Swirl

• In a separate bowl, stir pumpkin, brown sugar, spices, and flour.
• Fold in 1 ½ cups of the cheesecake batter.

Assemble the Cheesecake

• Pour plain cheesecake batter into the crust.
• Dollop pumpkin mixture on top.
• Use a knife or skewer to swirl patterns through the batter.

Bake

• Place pan on a baking sheet. Bake 55–65 minutes, until edges are set and center is slightly wobbly.
• Turn oven off, crack door, and let cheesecake rest inside for 1 hour to prevent cracking.
• Chill
• Cool completely, then refrigerate at least 4 hours or overnight.

Notes

Pro Tips
• Use room-temperature cream cheese for a silky batter.
• Don’t overmix after adding eggs — it can cause cracks.
• Try a gingersnap crust for a bolder holiday flavor.
Variations
• Mini Pumpkin Swirl Cheesecakes: Bake in muffin tins for individual desserts.
• Chocolate Swirl: Add melted chocolate to part of the batter for a mocha twist.
• Gluten-Free: Use gluten-free cookies for the crust.

Tried this recipe?Let us know how it was!

FAQs

• Q: Can I make this ahead?

A: Yes — cheesecake is actually better the next day. Make up to 2 days in advance.

• Q: Can I freeze pumpkin swirl cheesecake?

A: Yes. Wrap slices tightly and freeze up to 2 months. Thaw in the fridge overnight.