Feast your eyes on this rich pumpkin swirl cheesecake! It’s filled with flavors of the season, including pumpkin pie spice. The cheesecake batter is thick and creamy with a marble effect, so not only is it absolutely delicious, it’s pretty to look at too! Don’t let the swirl throw you off! It may look really fancy, but it’s pretty simple to make.
No Thanksgiving dinner is complete without some type of pumpkin spice dessert. Even though pumpkin pie is usually a staple, I like to switch things up or have a variety and this newest creation -a pumpkin cheesecake – is going to be a hit! I mean you can’t resist silky cream cheese mixed with pumpkin and baked on a buttery graham cracker crust right?
Just so you know, there will be some leftover pumpkin puree, so why not make a batch of pumpkin cinnamon rolls, pumpkin streusel coffee cake, or a stack of pumpkin spice pancakes! For those who would rather drink their pumpkin, whip up an iced pumpkin spice latte right at home (much cheaper than Starbucks!). I have a pumpkin soup (with canned pumpkin) recipe for my peeps who like savory (or if you need a holiday appetizer).
Why You’ll Love this Swirled Pumpkin Cheesecake Recipe
- Rich, creamy, and full of pumpkin flavor.
- Easy to make.
- Freezes well, so it’s perfect for making ahead of time.
- A delicious way to use up leftover pumpkin puree.
What Ingredients do I Need for this Pumpkin Swirl Cheesecake Recipe?
Graham Cracker Crust Ingredients:
- graham cracker crumbs – you’ll pulse the graham cracker sheets in a food processor before getting started.
- granulated sugar
- salted butter
Cheesecake Ingredients:
- cream cheese – allow time for the cheese to soften so you don’t end up with lumps. Plus, it’s easier to mix together.
- granulated sugar
- all-purpose flour
- vanilla extract
- whipping cream
- sour cream – let the sour cream come to room temperature as well.
- eggs – sit them out the same time you get out the cream cheese.
- ground cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- pumpkin puree
- powdered sugar – only needed for sweetening heavy whipping cream if you wish to serve with whipped cream
For a complete list of ingredients and their measurements, please refer to the printable recipe card 📋 at the bottom of the post.
Pro Tip: Feel free to experiement with different crusts! Crushed gingersnap cookies would pair well with the pumpkin spice flavors in this cheesecake!
How to Make Pumpkin Swirl Cheesecake
PREP: Grease the springform pan and preheat the oven. Stir together the graham cracker crumbs, butter, and sugar. Press the mixture firmly in the bottom of the pan.
MAKE THE CHEESECAKE AND PUMPKIN BATTERS: Beat the cream cheese using an electric mixer at medium speed. Add the sugar and continue mixing. Mix in the flour, vanilla, sour cream, and heavy cream. Mix in the eggs by hand, one at a time. Pour half of the cheesecake mixture in a small bowl. Stir in the pumpkin puree and spices to the remaining batter.
SWIRL THE BATTER: Alternate adding scoops of the plain batter and the pumpkin mixture. Once the pan is filled, use a butter knife to swirl.
BAKE: Wrap the pan in two layers of foil and place it in a larger vessel. Fill with water (about 2 inches deep) to make a water bath. Bake for 50 minutes. Check that the cheesecake is wobbly in the center and set around the edges (if not, add 10 minutes of bake time); then turn the oven off and leave the door closed for 20 minutes. Afterwards, crack the door for another 20 minutes. Transfer to a wire rack to continue cooling to room temperature. Then chill for at least 3 hours in the refrigerator.
Recipe Tips for Swirled Pumpkin Cheesecake
- Stirring the eggs in by hand helps to reduce the amount of air that goes in the batter. When there’s too much, it causes cracking.
- The water bath helps the cheesecake to bake evenly to get the entire cake to be creamy and keep the same consistency. It also helps to prevent cracking and splitting.
- Make sure the foil is wrapped tight to prevent water from getting into the actual cake.
- You’ll need to use a pan (for the water bath) that can hold at least 1 inch of water.
- I like to use a large ice cream scoop to add the batters.
- Bake time will vary depending on your oven and the temperature of your ingredients and house. The cheesecake will be wobbly in the center when it is done baking. Gently shake the edge of the pan – if it is set around the edges and jiggly in the center, it’s done! If the whole cheesecake seems sloshy, give it another 10 minutes of bake time and check again. Cook time can vary from 50 minutes to 70 minutes!! It will firm up during the initial cool down and will still be somewhat wobbly! It is after the 3-4 hour refrigerated chill time that the cheesecake will firm up the rest of the way. This will give you a moist, creamy cheesecake. If you overbake it, you will have a drier cheesecake.
- If desired pipe the top with whipped cream. Combine 1 additional cup of heavy whipping cream and ¼-1/3 cup powdered sugar together, beat until stiff peaks form. Want to get fancy? Check out my decorating tips and tutorials.
Recipe FAQs
Leftovers can be stored in the refrigerator for 5 to 7 days. Once it has cooled completely and set, you can wrap it tightly in saran wrap and freeze for up to 3 months. Thaw in the fridge before serving.
The center of the cheesecake should be slightly jiggly. It will firm up as it cools and then become firm once it has chilled for several hours in the fridge. This pumpkin swirl cheesecake also deepens in color as it bakes, so look for a change in color. Trust the time and process – baking a cheesecake and following the proper steps to cool it gradually are a labor of love, but the results are delicious.
The swirled effect of this pumpkin cheesecake is pretty, but overall you have the flavor of a traditional pumpkin cheesecake. If you prefer, simply mix the pumpkin puree and spices in with the flour, sour cream, vanilla, and heavy cream. Then stir your eggs in by hand after that. Pour the pumpkin flavored batter into the crust and bake as directed. Everything else stays the same.
If you try this Pumpkin Swirl Cheesecake or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
More Irresistible Cheesecake Recipes
Pumpkin Swirl Cheesecake
Ingredients
Graham Cracker Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup salted butter melted
Ingredients:
- 3 – 8 oz. packages cream cheese softened (24 oz. total)
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream plus more for topping
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree
Instructions
- Grease a 9” springform pan and line the bottom with parchment paper.
- Preheat the oven to 325°F.
- In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
- Press graham cracker mixture into the springform pan, creating a thick, even layer across the bottom and halfway up the sides of the pan. Pack down the crumbs so that the crust holds together. Set aside.
- In a medium mixing bowl, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy.
- Add 1 ½ cups of granulated sugar and continue beating for 1 minute.
- Add flour, vanilla, sour cream, and heavy cream. Mix just until combined.
- By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
- Pour half of the cheesecake mixture into a separate bowl and set aside.
- To the remaining cheesecake mixture, gently stir in pumpkin puree, cinnamon, cloves, ginger, and nutmeg. Mix by hand until fully combined.
- Drop the pumpkin cheesecake mixture and the plain cheesecake mixture into the prepared graham cracker crust. Use an ice cream scoop to alternate large scoops of each cheesecake filling in the pan. Use a knife to swirl the two fillings together.
- Wrap the springform pan in TWO LAYERS of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1” up the sides of the pan.
- Fill with water to create a water bath for the cheesecake.
- Bake for 50 minutes. After 50 minutes, turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
- Remove the cheesecake from the oven. Allow to cool the rest of the way and then transfer to the refrigerator to chill for at least 3 additional hours.
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Notes
- Bake time will vary depending on your oven and the temperature of your ingredients and house. The cheesecake will be wobbly in the center when it is done baking. Gently shake the edge of the pan – if it is set around the edges and jiggly in the center, it’s done! If the whole cheesecake seems sloshy, give it another 10 minutes of bake time and check again. Cook time can vary from 50 minutes to 70 minutes!! It will firm up during the initial cool down and will still be somewhat wobbly! It is after the 3-4 hour refrigerated chill time that the cheesecake will firm up the rest of the way. This will give you a moist, creamy cheesecake. If you overbake it, you will have a drier cheesecake.
- Stirring the eggs in by hand helps to reduce the amount of air that goes in the batter. When there’s too much, it causes cracking.
- The water bath helps the cheesecake to bake evenly to get the entire cake to be creamy and keep the same consistency. It also helps to prevent cracking and splitting. You can place a large shallow pan of water on the rack beneath the cheesecake for a similar effect – it creates a moist environment in the oven.
- Make sure the foil is wrapped tight to prevent water from getting into the actual cake. I use two LARGE sheets of foil so that one sheet wraps all the way around the bottom and up the sides of the pan – if the sheets overlap and there is a seam – water will get in.
- You’ll need to use a pan (for the water bath) that can hold at least 1 inch of water.
- I like to use a large ice cream scoop to add the batters.
- To remove the cheesecake from the springform pan, let it cool and chill in the refrigerator for the full 3-4 hours. Then run a knife around the edges. Unlatch the springform pan and gently expand it so that you can cleanly lift the pan from the bottom. Use a wide knife or spatula to loosen the cheesecake from the parchment paper and slide it onto a serving platter. Note: If you haven’t chilled your cheesecake all the way, you may end up with a mess!
Store leftovers in the refrigerator for 5-7 days or freeze up to 3 months.
Nutrition
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Comments & Reviews
Zabby says
how can I take the top burnt layer right off there?
Stefanie says
Well, 😂, I’m not sure. If it cooked too long until it burnt, the flavor probably permeates the whole cheesecake and it’s probably really dry. But if you accidentally broiled it or something and it’s just burnt on the top, I would chill the whole thing for a few hours, then take a nice sharp knife, slice straight across the top, and cover it all with whipped cream. 🤞🤞😂
Sam says
Can I use a 9.5 inch glass pie plate instead of a pan?
Stefanie says
You can try it. The thickness will be quite a bit different, so the bake time will vary. Just add enough filling so it doesn’t overflow and then watch the bake time. Turn off the oven when it’s set around the outside but wobbly in the middle.
Andrea says
Can I use pre made pumpkin pie filling?
Stefanie says
The pumpkin pie filling has sugar, spices, and sometimes thickeners already added so it will not be a 1:1 substitute. Try to use 100% pumpkin puree. Otherwise, you would have to adjust the sugar, omit the spices, and it might not set right.
jessica says
i just made this tonight and follow the recipe to a T except for I left it in the oven for 60 minutes and then did the 20 minutes with the door shut and 20 minutes with the door open just took it out and then I’m gonna put it in the fridge raider for three or four hours but it looks perfect
Stephanie says
recipe did not indicate that the water bath had to be with boiling water. my cheesecake never set. if you have a gathering or potluck, you run the risk of not having a cheesecake for it.
Stefanie says
I’ve never used boiling water, just cold water from the tap. You do need check for doneness after the initial cook time as all ovens vary. The cheesecake should be jiggly in the middle and set around the edges. It will firm up after the cool time and then will still be soft until chilled in the refrigerator for 3-4 hours.
Tamara says
I didn’t use g water on mine it turned out perfect
Charlene says
This recipe is incorrect. I followed to the letter. It was not do after the 50 minute cook time and the additional 20 minutes rest time. I could tell it was not done just by looking at it. I had to up the temp to 375 and cook it for another 20 minutes. Not sure if it is ok or not and won’t know until Thanksgiving so I made a regular pumpkin pie as a backup. I will not be making this again.
Stefanie says
Sounds like you have a lot of experience cooking cheesecakes. Please note that all ovens vary. You do need check for doneness after the initial cook time as all ovens vary. The cheesecake should be jiggly in the middle and set around the edges. It will firm up after the cool time and then will still be soft until chilled in the refrigerator for 3-4 hours.
Angela says
When do I add ground ginger? It’s listed as needed, but doesn’t say to add in any of the steps.
Stefanie says
Hi Angela, Add the ground ginger in to the pumpkin cheesecake part of the cheesecake mixture, when you’re adding the cinnamon and other spices. I’ve fixed the omission in the recipe card – thanks for asking that! Happy baking!
BBakers says
Obsessed with this but has anyone tried this recipe in a 6” springform? What would I adjust ingredient/bake time wise??
MISS MANNERS says
TRY USING GINGERSNAP COOKIES & BUTTER FOR CRUST!!
REALLY SPICY & DELICIOUS & NO SUGAR NEEDED IN THIS CRUST! I & USE BUTTER & BAKE 12 MINS . 325 ..COOL BEFORE ADDINIG CHEESECAKE MIXTURE & CONTINUE TO BAKE
I MAKE THIS RECIPIE INTO BARS & LINE MY PAN WITH BUTTERED PARCHMENT PAPER
Pri says
The pumpkin pie portion of it is a little spicier than what I’m used to. Still a decent recipe. Thank you.
REBECCA says
I love that this recipe is pretty easy follow and after some modifications the end result tastes great!!
I have made this pumpkin swirl cheesecake twice now, following the directions exactly and my cheesecake is not cooked all the way through.
The first time I figured I made a mistake by putting room temp water in the bath and also thought the vessel pan might have been too big, so the 2nd time I put just about boiling water into the bath vessel that was smaller but again still coming out a bit wabbly and wet on the toothpick.
What am I doing wrong??
girlinspired says
Hi Rebecca, Oven temps do vary, so it’s possible that you need a little more time baking, however, it sounds like it might be cooking all the way through just fine. When the initial bake time is up, the cheesecake will be quite wobbly – set around the edges, but jiggly toward the center. This is correct. Then you allow the cheesecake to continue cooking as the oven cools down and finally, it’s that extended chill time in the refrigerator that really firms up the cheesecake. This way, you will have a cheesecake that is very creamy and smooth rather than overbaked. If the cheesecake does not firm up after the cooling and chilling, then you might consider checking your oven temp with a secondary oven thermometer and/or baking a bit longer. Happy thanksgiving!
Journa Liz Ramirez says
This pumpkin swirl cheesecake turned out to be so beautiful! It is a quick and easy cheesecake recipe, it turned out to be flavorful and rich. Thanks Stef for this must-try recipe!
Glenda says
A lovely, fall-inspired cheesecake! We loved it! The warmth of pumpkin spice flavors is always a favorite at our house. This will be a gorgeous addition to our Thanksgiving table, too. I’m definitely making it, again.
Allyssa says
Highly recommended! This recipe is really amazing! Thanks a bunch for this very tasty pumpkin swirl cheesecake recipe! Will surely have this again!
Kay says
Making this week!! Can’t wait!! Looks incredible