Easy Pumpkin Swirl Cheesecake Recipe – Perfect Fall Dessert! – Cozy and Sweet Bliss in Every Bite

There’s something magical about autumn. The crisp air carries the scent of fallen leaves and freshly baked goodies, filling our homes with warmth. This season reminds me of family gatherings, cozy evenings, and, of course, desserts that bring everyone together. That’s why I can’t wait to share my Easy Pumpkin Swirl Cheesecake Recipe – Perfect Fall Dessert! This recipe captures the essence of fall — creamy, dreamy, and oh-so-delicious!

Imagine a slice of silky cheesecake, swirled with spiced pumpkin and resting on a sweet, buttery crust. Just thinking about it makes my heart feel a little lighter! So let’s dive into this comforting treat that’s perfect for family dinners, holiday feasts, or an indulgent weekend after a long week.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs (or gingersnap cookies for extra spice)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted (Use unsalted butter so you can control the salt.)

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• ¾ cup sour cream, room temperature (Room temperature ingredients mix better and create a smoother texture!)

For the Pumpkin Swirl:

• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 2 tablespoons brown sugar

Optional Garnishes:

• Whipped cream
• Caramel drizzle
• Crushed pecans or walnuts

How to Make It

1. Preheat that Oven: First, preheat your oven to 325°F (160°C). The aroma of something sweet baking always makes the house feel like home.

2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden and set aside to cool. You’ll love that buttery base!

3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it’s velvety smooth. Add in the sugar and vanilla, mixing until well combined. Then, add the eggs one at a time, beating on a low speed — this keeps the batter light and airy. Finally, fold in the sour cream until fully blended.

4. Whisk Up the Pumpkin Swirl: In another bowl, mix the pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar. Now, fold one cup of your cheesecake batter into this pumpkin mixture. You’ll get that beautiful orange color that shouts “autumn”!

5. Assemble Your Cheesecake: Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin mixture on top, then use a knife to swirl gently for that marbled effect we all adore.

6. Create a Water Bath: Place your springform pan inside a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to ensure even cooking. Bake in the oven for 55-65 minutes until the center is set but still slightly jiggly.

7. Cool & Chill: Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for about an hour. This slow cooling helps prevent cracks. After that, refrigerate it for at least 4 hours or overnight — if you can wait that long!

Kitchen Tips

• Time-saving Trick: If you’re short on time, buy pre-made graham cracker crusts. They’re just as tasty!
• Common Mistake Fix: Remember to soften your cream cheese and eggs beforehand; it makes a smoother cheesecake.
• Creative Twist: Try adding a splash of maple syrup to the pumpkin mixture for that extra fall flavor.

Serving Ideas

Picture this: your family gathered around the table, cozy sweater on, sharing stories while enjoying a slice of cheesecake. It’s perfect for a Sunday brunch, a holiday table centerpiece, or a relaxing night in. Top it with a dollop of whipped cream, a drizzle of caramel, and a sprinkle of crushed pecans or walnuts for that extra touch.

And remember — there’s no need for fancy plates; serve it straight from the springform pan for a casual yet delightful experience.

Storing & Leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to a week.
• Freezer Friendly: You can freeze slices of cheesecake for a quick treat later. Just wrap them tightly in plastic wrap and store in a freezer bag.
• Creative Leftover Idea: Crumble the leftover cheesecake on top of your morning yogurt or blend it into a smoothie for a sweet surprise!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld together nicely.

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand — this recipe is forgiving. You can even add in some chocolate chips for an extra treat!

Q: What’s the best way to serve it?
A: Fresh from the fridge, while it’s still aromatic and slightly chilled, is my favorite way!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that lovely fragrant smell. If it jiggles ever so slightly in the center, you’re on the right track!

Final Thoughts

This Easy Pumpkin Swirl Cheesecake Recipe – Perfect Fall Dessert! holds a special place in my heart. It’s not just about a recipe; it’s about creating memories around the table, sharing laughter, and embracing the comforting flavors of fall. I encourage you to give it a try, make it your own, and enjoy every moment. I promise, with every bite, you’ll feel that cozy magic of the season! Enjoy your baking adventure and remember, the best desserts are made with love!

Easy Pumpkin Swirl Cheesecake

A delicious and creamy pumpkin swirl cheesecake that captures the essence of fall, perfect for family gatherings and holiday feasts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 slices

Course: Dessert, Sweet

Cuisine: American, Fall

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Crust

• 1.5 cups graham cracker crumbs You can also use gingersnap cookies for extra spice.
• 0.25 cups granulated sugar
• 0.5 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted Use unsalted butter for better control of salt.

For the Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature Room temperature eggs mix better.
• 0.75 cups sour cream, room temperature Room temperature ingredients create a smoother texture.

For the Pumpkin Swirl

• 1 cup pumpkin puree Do not use pumpkin pie filling.
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 2 tablespoons brown sugar

Optional Garnishes

• whipped cream For topping.
• caramel drizzle For topping.
• crushed pecans or walnuts For topping.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter and mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 8-10 minutes until golden and set aside to cool.

Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until it’s velvety smooth. Add in the sugar and vanilla, mixing until well combined.
2. Add the eggs one at a time, beating on low speed to keep the batter light and airy, then fold in the sour cream until fully blended.

Pumpkin Swirl

1. In another bowl, mix the pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar.
2. Fold one cup of the cheesecake batter into this pumpkin mixture until fully combined.

Assembly

1. Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin mixture on top, then use a knife to swirl gently for a marbled effect.

Baking

1. Place the springform pan inside a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan and bake for 55-65 minutes until the center is set but still slightly jiggly.

Cooling and Chilling

1. Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for about an hour.
2. After that, refrigerate it for at least 4 hours or overnight.

Notes

If you’re short on time, buy pre-made graham cracker crusts. Make sure to soften your cream cheese and eggs beforehand for a smoother texture. You can add a splash of maple syrup to the pumpkin mixture for extra flavor.