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–+ servings

Pumpkin Swirl Cheesecake

This Pumpkin Swirl Cheesecake combines the rich, creamy texture of cheese with the warm flavors of pumpkin and spices, making it a perfect dessert for fall gatherings and holiday feasts.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Serving Size 12 servings

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.33 cups unsalted butter, melted

For the cheesecake filling

  • 3 packages cream cheese, softened Each package is 8 oz.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream, room temperature

For the pumpkin filling

  • 1 cup pumpkin puree Not pumpkin pie filling
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1 pinch salt

For serving

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

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then remove and let cool while you prepare the filling.

Prepare the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy.
  • Add the vanilla extract and eggs, one at a time, mixing well after each addition.
  • Finally, stir in the sour cream until the mixture is well combined and smooth.

Prepare the Pumpkin Filling

  • In a separate bowl, combine the pumpkin puree, 1 cup of the cheesecake mixture, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and a pinch of salt. Mix until smooth.

Bake the Cheesecake

  • Pour half of the plain cheesecake filling into the cooled crust.
  • Spoon half of the pumpkin mixture over it and use a knife or a toothpick to swirl the two mixtures together. Repeat with the remaining fillings.
  • Bake the cheesecake for about 60-70 minutes, or until the center is set but still slightly wobbly.
  • Turn off the oven and crack the door open, letting the cheesecake cool in the oven for an hour.
  • Remove from the oven and refrigerate for at least four hours, preferably overnight.

How to Serve

  • Carefully remove the cheesecake from the springform pan.
  • Slice it with a sharp knife, wiping the blade clean between cuts for perfect slices.
  • Top each slice with a dollop of whipped cream and a light sprinkle of ground cinnamon or nutmeg.
  • For an extra treat, drizzle with caramel sauce or sprinkle with pumpkin pie spice.

Notes

To store leftover cheesecake, place it in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months.