Swirled pumpkin cheesecake is thick, creamy, and definitely a holiday dessert winner! The marbled layers sit on a buttery graham crust that no one can turn down!
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.
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!
Storage: Store leftovers in the refrigerator for 5-7 days or freeze up to 3 months.