Go Back

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
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.