Pumpkin Swirl Cheesecake (Creamy, Spiced & Stunning)
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.
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.
• 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!
