There’s something truly magical about combining the warmth of pumpkin pie with the creamy richness of cheesecake. This Pumpkin Swirl Cheesecake is not just a dessert—it’s a showstopper for any fall gathering, from Thanksgiving to cozy family dinners. What makes this recipe extra special is how effortlessly it blends the spices of pumpkin pie with the velvety smoothness of cheesecake, creating a dessert that’s both familiar and excitingly new. Plus, the swirl design adds a touch of elegance that’s sure to impress your guests!
Why You’ll Love This Recipe
- A stunning dessert that’s perfect for fall and holiday gatherings
- Combines the best of pumpkin pie and cheesecake in one dish
- Easy to make with a few simple ingredients
- The swirl design adds a professional touch without extra effort
- Perfectly balanced flavors of pumpkin, spice, and cream cheese
Ingredients
Here’s what you’ll need to make this delicious Pumpkin Swirl Cheesecake:
- 2 cups graham cracker crumbs
- 3 Tablespoons sugar
- ½ cup butter, melted
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this beautiful Pumpkin Swirl Cheesecake:
- Prep the Crust: Preheat your oven to 350 degrees. Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a round springform pan. Bake for 5 minutes, then reduce the oven to 325 degrees.
- Make the Cheesecake Batter: In a large mixing bowl, beat together the cream cheese, sour cream, sugar, and vanilla until smooth. Beat in one egg at a time until just incorporated, and don’t forget to scrape down the sides of the bowl.
- Divide the Batter: Pour ¼ of the mixture into a small bowl and set aside. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves to the large mixing bowl. Mix well to combine.
- Layer the Cheesecake: Pour half of the pumpkin mixture into the graham cracker crust. Add four spoonfuls of the plain cheesecake batter on top. Pour the rest of the pumpkin batter over the plain batter. Then place spoonfuls of the remaining plain batter around the top. Use a knife to swirl the two batters together for that beautiful marbled effect.
- Bake and Chill: Wrap the springform pan tightly in tin foil and place it in a water bath in the oven. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit for 25 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours before serving.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Pumpkin Swirl Cheesecake turns out perfectly:
- Water Bath: Using a water bath helps prevent cracks in the cheesecake. Make sure the foil is tightly wrapped around the pan to prevent water from seeping in.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cheesecake.
- Swirling Tip: When swirling the batters, use a gentle touch with your knife to create a beautiful marbled effect without mixing the colors too much.
How to Serve
This Pumpkin Swirl Cheesecake is delicious on its own, but you can also add a few extras to make it even more special:
- Top with whipped cream for a creamy contrast
- Add a drizzle of caramel or maple syrup
- Sprinkle with cinnamon or nutmeg for extra spice
- Serve with a side of fresh fruit or a fruit sauce
Make Ahead and Storage
One of the best things about cheesecake is that it can be made ahead of time. Here’s how to store it:
- Refrigerate: Let the cheesecake chill in the fridge for at least two hours before serving. It can be stored in the fridge for up to 5 days.
- Freeze: Wrap the cheesecake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Pumpkin Swirl Cheesecake recipe
A delicious and seasonal dessert combining the warmth of pumpkin pie spice with the creaminess of cheesecake.
Ingredients
- 2 cups graham cracker crumbs
- 3 Tablespoons sugar
- ½ cup butter, melted
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
Instructions
- Preheat the oven to 350 degrees. Mix together graham cracker crumbs, sugar, and butter. Pack into the bottom and sides of a round springform pan. Bake for 5 minutes then reduce the oven to 325 degrees.
- In a large mixing bowl, beat together cream cheese, sour cream, sugar, and vanilla until smooth. Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
- Pour ¼ of the mixture into a small bowl and set aside. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves to the large mixing bowl.
- Pour half of the pumpkin mixture into the graham cracker crust. Add four spoonfuls of the plain cheesecake batter.
- Pour the rest of the pumpkin batter on top. Then place spoonfuls of the rest of the plain batter around the top. Use a knife to swirl the two batters together.
- Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit for 25 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours before serving.
Notes
Ensure the springform pan is tightly wrapped in tin foil to prevent water from seeping in during the water bath.
