Cheesecake with Pumpkin Swirl Recipe

Introduction

Cheesecake with Pumpkin Swirl is a delightful dessert that blends creamy cheesecake with the warm flavors of pumpkin and spices. Its beautiful marbled appearance makes it a perfect centerpiece for holiday gatherings or any special occasion.

Ingredients

• 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

1. Step 1: Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool while you prepare the filling.
2. Step 2: Beat softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed until just combined. Mix in sour cream until smooth, taking care not to overbeat.
3. Step 3: In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Add about 1 cup of the cheesecake batter to the pumpkin mixture and stir to combine.
4. Step 4: Pour the plain cheesecake batter into the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Using a knife or toothpick, gently swirl the mixtures together to create a marbled effect.
5. Step 5: Place the springform pan on a baking sheet. Pour hot water into the sheet about halfway up the pan to create a water bath. Bake for 55–65 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
6. Step 6: Refrigerate the cheesecake for at least 4 hours or overnight before removing from the springform pan. Garnish with whipped cream, caramel drizzle, or crushed nuts as desired.

Tips & Variations

• Use room temperature cream cheese, eggs, and sour cream to achieve a smooth, creamy batter.
• Avoid overmixing the batter to prevent cracks in the cheesecake.
• Don’t skip the water bath; it helps keep the cheesecake moist and crack-free.
• Swirl gently for a clean marbled effect rather than mixing too much.
• Make the cheesecake a day ahead to let the flavors meld for the best taste.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

No, canned pumpkin pie filling contains added spices and sugar that will alter the flavor and texture. Use plain pumpkin puree for the best results.

How can I prevent cracks on my cheesecake?

Use room temperature ingredients, avoid overmixing, bake with a water bath, and allow the cheesecake to cool gradually in the oven with the door slightly open. These steps help prevent cracking.

Cheesecake with Pumpkin Swirl Recipe

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4.5 from 54 reviews

This Cheesecake with Pumpkin Swirl is an elegant, autumn-inspired dessert that combines the creamy richness of classic cheesecake with the warm, spicy flavors of pumpkin. Featuring a beautifully marbled swirl design, it’s perfect for Thanksgiving, holiday dinners, or any special occasion dessert that elevates your meal to memorable heights.

• Author: Lily
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 8 to 10 minutes until set, then remove and allow to cool while you prepare the filling.
2. Make the Cheesecake Base: Using an electric or stand mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing well to incorporate. Add eggs one at a time, beating on low speed just until combined to avoid incorporating too much air. Finally, mix in the room temperature sour cream until smooth, being careful not to overbeat to prevent cracking during baking.
3. Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine the pumpkin puree with ground cinnamon, nutmeg, ginger, all-purpose flour, and brown sugar. Mix thoroughly until smooth. Stir in about 1 cup of the plain cheesecake batter into the pumpkin mixture to incorporate the two gently.
4. Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Drop spoonfuls of the pumpkin mixture on top of the cheesecake base. With a knife or toothpick, carefully swirl the pumpkin into the cheesecake batter creating a marbled effect for that beautiful presentation.
5. Bake with Water Bath: Place the springform pan on a baking sheet (to catch any leakage) and pour hot water into the baking sheet until it reaches about halfway up the sides of the pan. This water bath helps maintain moisture and reduce cracking. Bake in the preheated oven for 55 to 65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake rest inside the oven for 1 hour to finish gently cooking and cooling.
6. Chill and Serve: Remove the cheesecake from the oven and water bath, then refrigerate it for at least 4 hours or preferably overnight to allow it to fully set. Once chilled, remove from the springform pan and garnish with whipped cream, a drizzle of caramel, and crushed nuts like pecans or walnuts if desired. Slice and serve the rich, creamy pumpkin-swirled cheesecake as the perfect dessert finale.

Notes

• Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
• Avoid overmixing to prevent too much air incorporation, which can cause cracking in the cheesecake.
• Do not skip the water bath as it helps keep the cheesecake moist and crack-free.
• Swirl gently for a neat, marbled pattern—less is more when swirling the pumpkin mixture.
• Make ahead: cheesecake flavors improve after resting overnight in the fridge.

Keywords: Cheesecake, Pumpkin Swirl, Autumn Dessert, Holiday Dessert, Thanksgiving Dessert, Pumpkin Spice, Cream Cheese, Marbled Cheesecake