Introduction

Pumpkin Swirl Cheesecake is a festive and creamy dessert perfect for autumn gatherings. This rich cheesecake combines smooth cream cheese with spiced pumpkin puree, creating a beautiful marbled effect and delicious seasonal flavors.

A round cheesecake with three visible layers sits on a dark gray cake stand set against a white marbled texture. The bottom layer is a dense, crumbly brown crust. The middle layer is thick, smooth, and creamy white cheesecake. The top layer is a marbled swirl of bright orange and light cream, creating a flowing pattern across the surface. In the background, there are small orange pumpkins adding a seasonal touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1 teaspoon ground cinnamon
⅓ cup unsalted butter, melted

For the cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream, room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch of salt

For garnish (optional):

Whipped cream
Ground cinnamon or nutmeg for dusting
Caramel sauce or pumpkin pie spice for drizzling

Instructions

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is fully moistened.
Step 3: Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 5: Add the granulated sugar and vanilla extract to the cream cheese and beat until combined.
Step 6: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
Step 7: Beat in the sour cream until the batter is smooth and creamy.
Step 8: Divide the batter into two bowls, placing about two-thirds in one bowl and one-third in the other.
Step 9: In the smaller bowl, stir in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
Step 10: Spoon large dollops of the pumpkin mixture over the plain cheesecake batter in the springform pan. Use a butter knife or skewer to gently swirl the pumpkin filling into the plain batter to create a marbled effect.
Step 11: Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly when you gently shake the pan.
Step 12: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
Step 13: Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight for best results.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven.
Substitute gluten-free graham crackers for a gluten-free crust option.
Add a teaspoon of espresso powder to the plain batter for a subtle mocha twist.
Top with whipped cream and a sprinkle of pumpkin pie spice for a lovely presentation.

Storage

Store the pumpkin swirl cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing. Reheat is not recommended as it can affect texture.

How to Serve

A round cheesecake with three distinct layers is shown on a white plate. The bottom layer is a thick, crumbly, light brown crust that looks firm and crunchy. Above this crust is a creamy, pale yellow middle layer that is smooth and thick, forming the main body of the cheesecake. The top layer features a marbled swirl pattern in white and golden orange, with smooth, flowing curves covering the whole surface of the cake. One slice is missing, revealing the three layers inside clearly. The plate rests on a white marbled surface, with a pumpkin visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

It’s best to use plain pumpkin puree, not pumpkin pie filling, since the filling contains added spices and sweeteners that can alter the flavor and texture of the cheesecake.

How do I prevent my cheesecake from cracking?

To avoid cracks, don’t overmix the batter, bake at a low temperature, and allow the cake to cool gradually by leaving it in the oven with the door slightly open. Also, avoid sudden temperature changes when removing the cheesecake.