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Creamy Pumpkin Swirl Cheesecake

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This creamy pumpkin swirl cheesecake features a velvety blend of spiced pumpkin and rich cheesecake, swirled together for a stunning marbled effect. It’s an easy, crowd-pleasing fall dessert perfect for holidays, potlucks, or cozy gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (use gluten-free graham crackers if needed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)
  • 3 packages (24oz) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Mix until it resembles wet sand.
  3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  4. In a large bowl, beat softened cream cheese until smooth and creamy (about 2 minutes).
  5. Add granulated sugar and beat until well combined. Scrape down sides as needed.
  6. Mix in sour cream and vanilla extract.
  7. Add eggs one at a time, mixing on low after each addition. Do not overbeat.
  8. In a separate small bowl, stir together pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt.
  9. Pour half of the cheesecake batter over the cooled crust.
  10. Drop spoonfuls of pumpkin mixture randomly over the batter.
  11. Pour remaining cheesecake batter over the top, then dollop more pumpkin mixture on top.
  12. Use a butter knife or skewer to gently swirl the pumpkin and cheesecake together for a marbled effect.
  13. Place pan on a baking sheet and bake at 325°F for 55–65 minutes, until edges are set but center jiggles slightly.
  14. Turn off oven and prop door open slightly. Let cheesecake cool in oven for 1 hour.
  15. Remove and cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
  16. Run a thin knife around the edge before unlatching the springform pan. Slice and serve chilled, optionally topped with whipped cream or candied pecans.

Notes

Let all ingredients come to room temperature for a smooth batter. Do not overmix to avoid cracks. Cool cheesecake slowly in the oven to prevent cracking. For gluten-free, use gluten-free graham crackers or almond flour for the crust. Cheesecake tastes even better the next day. Freeze individual slices for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake, fall dessert, Thanksgiving, creamy cheesecake, pumpkin swirl, easy cheesecake, holiday baking, marbled cheesecake, autumn recipe

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