Delicious Pumpkin Swirl Cheesecake topped with creamy pumpkin filling and swirls.

Pumpkin Swirl Cheesecake

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Why Make This Recipe

Pumpkin Swirl Cheesecake is a wonderful treat that combines the rich creaminess of cheesecake with the warm flavors of pumpkin and spices. This dessert is perfect for fall gatherings, Thanksgiving celebrations, or any time you want to enjoy a classic sweet with a seasonal twist. The contrast of the smooth vanilla cheesecake and the spiced pumpkin layer creates an inviting and delicious dessert that everyone will love.

How to Make Pumpkin Swirl Cheesecake

Ingredients:

  • 1 and 1/2 cups (180g) gingersnap cookie crumbs*
  • 1/4 teaspoon each: ground ginger and ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/3 cup (80g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup (227g) pumpkin puree*
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
  • Topping suggestions: salted caramel and whipped cream

Directions:

  1. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
  2. In a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and mix in ground ginger, ground cinnamon, sugar, and melted butter until well combined. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. Use the bottom of a measuring cup to pack down the crust tightly. Pre-bake for 10 minutes. Remove from the oven and let the hot pan sit on a large piece of aluminum foil.
  3. While the crust cools, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, mixing until fully combined. Beat in the eggs one at a time on medium speed, mixing just until blended to avoid over-mixing.
  4. Scoop out 2 cups of the cheesecake batter and place it in a separate mixing bowl. Stir in the pumpkin puree, ground cinnamon, and pumpkin pie spice until combined.
  5. Alternate spoonfuls of the plain batter and the pumpkin batter on top of the crust until all the batter has been used. Use a toothpick or knife to swirl the batters together gently.
  6. To create a water bath, boil a pot of water. Place the springform pan inside a larger roasting pan. Pour the hot water into the roasting pan until it reaches about 1 inch high around the cheesecake.
  7. Bake the cheesecake for 55-70 minutes or until the center is almost set. The center should slightly wobble when you gently shake the pan. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour.
  8. After cooling, remove the cheesecake and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
  9. To serve, loosen the cheesecake from the rim of the springform pan with a knife. Remove the rim and add toppings if desired. Slice into pieces and enjoy!

How to Serve Pumpkin Swirl Cheesecake

Serve Pumpkin Swirl Cheesecake chilled, with a drizzle of salted caramel or a dollop of whipped cream on top. This dessert is fantastic on its own or as part of a holiday dessert table.

How to Store Pumpkin Swirl Cheesecake

Keep any leftover cheesecake covered in the refrigerator for up to 5 days. Make sure to enjoy it cold for the best flavor and texture.

Tips to Make Pumpkin Swirl Cheesecake

  • Make sure all your ingredients are at room temperature for the best mixing results.
  • Don’t over-mix the batter once the eggs are added to keep the cheesecake from cracking.
  • If the top of the cheesecake starts to brown, gently tent it with aluminum foil during baking.

Variation

You can experiment with different crusts like a traditional graham cracker crust or add nuts to the crust for extra flavor and crunch.

FAQs

  1. Can I use pumpkin pie filling instead of pumpkin puree?
    No, it’s best to use plain pumpkin puree so that you can control the spices and sweetness in the cheesecake.

  2. What if I don’t have a springform pan?
    You can use a regular pie dish, but it will be harder to remove the cheesecake without breaking it.

  3. Can I freeze Pumpkin Swirl Cheesecake?
    Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing to avoid freezer burn.

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