Pumpkin desserts are a fall favorite, and this pumpkin swirl cheesecake takes it to a whole new level. With its velvety smooth texture, warm spices, and stunning marbled design, it’s as beautiful as it is delicious. The buttery graham cracker crust adds the perfect crunch, making each bite a heavenly balance of creamy, spiced, and sweet.
why you’ll love pumpkin swirl cheesecake
This cheesecake is rich yet perfectly balanced, combining classic cheesecake creaminess with the cozy flavors of pumpkin pie. The marbled swirl makes it look elegant enough for a holiday table, yet it’s simple enough to bake at home. It’s a true crowd-pleaser, ideal for Thanksgiving, autumn gatherings, or any special occasion when you want to impress.
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how to make pumpkin swirl cheesecake
This pumpkin swirl cheesecake is rich, creamy, and beautifully marbled with warm pumpkin spice flavors. Perfect for fall gatherings or holiday tables, it’s as stunning as it is delicious.
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
Ingredients
1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup sugar
½ cup melted butter
24 oz (3 blocks) cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 cup pumpkin puree
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
2 tbsp flour
Instructions
Prepare Crust – Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased springform pan. Bake at 325°F (160°C) for 10 minutes.
Make Cheesecake Batter – Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Divide & Flavor – Reserve 1 cup of plain batter. To the remaining batter, mix in pumpkin puree, cinnamon, nutmeg, ginger, and flour.
Layer & Swirl – Pour pumpkin batter over crust. Spoon plain batter on top in dollops. Use a knife to gently swirl for a marbled effect.
Bake – Bake at 325°F (160°C) for 55–65 minutes until center is set but slightly jiggly.
Cool & Chill – Let cool completely, then refrigerate for at least 4 hours (overnight is best).
Serve – Slice and enjoy as is or with a dollop of whipped cream.
Notes
For best results, use room temperature cream cheese and avoid overmixing after adding eggs. Chill overnight for the smoothest texture.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
tips for success
- Use room temperature cream cheese for the smoothest batter.
- Don’t overmix after adding eggs to avoid cracks.
- Chill overnight for the best texture and flavor.
creative variations
- Chocolate Pumpkin Swirl: Add melted chocolate to half the batter for a mocha twist.
- Maple Spice Cheesecake: Swap some sugar for maple syrup and add extra cinnamon.
- Mini Cheesecakes: Make individual cheesecakes in muffin tins for easy serving.
serving suggestions
- Top with whipped cream and a sprinkle of cinnamon.
- Drizzle with caramel sauce for extra indulgence.
- Serve alongside hot coffee or spiced chai for a cozy pairing.
storing leftovers
Keep cheesecake in the fridge, covered, for up to 5 days. To freeze, wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.