Description

This Cheesecake with Pumpkin Swirl recipe offers a creamy, luscious dessert that beautifully blends a classic cheesecake base with a warm, spiced pumpkin swirl. Perfect for fall and holiday gatherings, this show-stopping dessert features a graham cracker crust and a delicate marbled pumpkin design, delivering festive flavors and a stunning presentation that will impress guests and elevate any dinner menu.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream (room temperature)

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

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then allow it to cool as you prepare the filling.
Make the Cheesecake Base: Using an electric or stand mixer, beat softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed until each is just combined. Mix in sour cream gently until the batter is smooth, taking care not to overbeat to prevent cracks.
Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar. Stir until smooth. Then add about 1 cup of the prepared cheesecake batter into this pumpkin mixture and mix to combine.
Assemble the Cheesecake: Pour the plain cheesecake batter into the prepared crust evenly. Spoon dollops of the pumpkin mixture on top of the plain batter. Using a knife or toothpick, gently swirl the pumpkin mixture through the cheesecake batter to create a marbled effect.
Bake with Water Bath: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of the springform pan to help prevent cracking and maintain moisture. Bake for 55–65 minutes, or until the cheesecake’s center is almost set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Remove from the springform pan. Garnish with optional whipped cream, caramel drizzle, or crushed nuts before serving.

Notes

Use room temperature cream cheese, eggs, and sour cream for a smooth batter and to prevent lumps.
Do not overmix batter to avoid air pockets which cause cracks during baking.
The water bath is essential to keep the cheesecake moist and crack-free.
Swirl gently for a clean, marbled design; too much swirling can blend the layers.
Best made a day ahead, as flavors improve and texture sets perfectly after chilling.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin swirl cheesecake, pumpkin cheesecake, autumn desserts, holiday cheesecake, creamy cheesecake recipe, fall dessert, marbled cheesecake