Ingredients

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)

¼ cup granulated sugar (for crust)

½ teaspoon ground cinnamon (for crust)

6 tablespoons unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar (for filling)

1 teaspoon vanilla extract

3 large eggs

¾ cup sour cream (room temperature)

1 cup pumpkin puree (not pumpkin pie filling)

½ teaspoon ground cinnamon (for pumpkin swirl)

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

Instructions

Step 1: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon cinnamon, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool.

Step 2: Beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed just until combined. Mix in sour cream gently to avoid overbeating.

Step 3: In a separate bowl, mix pumpkin puree with ½ teaspoon cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Stir about 1 cup of the cheesecake batter into the pumpkin mixture.

Step 4: Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Use a knife or toothpick to gently swirl and create a marbled effect.

Step 5: Place the springform pan on a baking sheet. Pour hot water into the sheet halfway up the sides of the pan to create a water bath. Bake 55–65 minutes until the center is nearly set. Turn off the oven, crack the door, and let rest 1 hour inside.

Step 6: Refrigerate the cheesecake for at least 4 hours or overnight. Remove the sides of the springform pan and garnish with whipped cream, caramel, or nuts before serving.

Tips & Variations

Use room temperature cream cheese, eggs, and sour cream for a smooth, silky batter.

Avoid overmixing to reduce air in the batter and prevent cracks while baking.

Don’t skip the water bath—it helps keep the cheesecake moist and crack-free.

Swirl gently and sparingly for a clean, attractive marbled pattern.

This cheesecake tastes even better after resting overnight, allowing flavors to blend.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sweeteners which will alter the flavor balance. Use pure pumpkin puree for best results.

How do I avoid cracks on top of my cheesecake?

Make sure your ingredients are at room temperature and mix gently without overbeating. Baking in a water bath and allowing the cheesecake to cool gradually with the oven door slightly open also helps prevent cracks.