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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.

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

  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

Find it online: https://dinewithlily.com/cheesecake-with-pumpkin-swirl-recipe/