Is Pumpkin Spice is a cliché — the latte, the candle, the seasonal marketing scam. But in cheesecake form? It becomes something different. It’s indulgence dressed in cinnamon, nutmeg, and ginger, with just enough chaos in the swirl to remind you it’s handmade, not churned out by a chain café.
This isn’t a dessert for polite restraint. The crust cracks, the filling leaks a little, and the swirl looks more like storm clouds than Instagram perfection. That’s the point. Food that’s too perfect is lifeless. This cheesecake carries fingerprints of the cook — raw, honest, a little messy — the way it should be.
Imagine pulling it from the oven: the scent of warm spice wrapping around you like a scarf, the cheesecake settling with tiny fissures that make it more lovable, not less. You cut through the marbled top and serve thick slices that melt into cream against the fork. A dollop of softly whipped cream crowns each piece, dusted with cinnamon like falling snow.
It’s the kind of dessert you eat slowly, with candlelight on the table, laughter in the air, and second helpings almost inevitable.
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 ¾ cup 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)
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 soft cream cheese and sugar until smooth and fluffy. Scrape down sides with a spatula.
- 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 ¾ cup 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
• 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.
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.
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