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Pumpkin Swirl Cheesecake Recipe
Emily

Pumpkin Swirl Cheesecake

This Pumpkin Swirl Cheesecake combines a creamy vanilla cheesecake base with spiced pumpkin puree, swirled together for a stunning marbled effect. Perfect for fall gatherings, Thanksgiving, or any holiday dessert table.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar (for crust)
  • 1/3 cup salted butter, melted
  • 24 oz cream cheese, softened (3 packages, 8 oz each)
  • 1 1/2 cups granulated sugar (for filling)
  • 3 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 cup pumpkin puree

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Medium mixing bowl
  • Electric mixer
  • butter knife
  • Aluminum foil
  • large roasting pan (for water bath)
  • Wire rack

Method
 

  1. Grease a 9-inch springform pan and line the bottom with parchment paper. Preheat the oven to 325°F (163°C).
  2. In a medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan, creating an even layer. Set aside.
  3. Beat the cream cheese with an electric mixer until light and fluffy. Add the sugar and continue mixing for 1 minute.
  4. Mix in the flour, vanilla extract, sour cream, and heavy whipping cream. Stir in the eggs one at a time by hand.
  5. Separate half of the cheesecake mixture into a separate bowl. Stir in pumpkin puree and the spices (cinnamon, ginger, cloves, and nutmeg) to the remaining mixture.
  6. Alternate scoops of plain and pumpkin cheesecake mixtures into the prepared crust. Use a butter knife to swirl the two batters together, creating a marbled effect.
  7. Wrap the springform pan in two layers of aluminum foil to prevent water from getting in. Place the pan in a larger pan and add hot water to create a water bath.
  8. Bake for 50 minutes, or until the edges are set, but the center is still wobbly. Turn off the oven and let the cheesecake cool for 20 minutes with the oven door closed, then crack the oven door and let it cool for another 20 minutes.
  9. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 3 hours before serving.

Notes

For clean slices, chill overnight before serving and use a hot knife for cutting. You can prepare the crust a day ahead and refrigerate. Try topping with whipped cream or a drizzle of caramel sauce for extra indulgence.