This cheesecake with pumpkin swirl is creamy, rich, and lightly spiced with warm autumn flavors. The marbled design makes every slice a showstopper. Whether you’re serving it for Thanksgiving, a fall dinner party, or just a cozy weekend treat, it’s the perfect way to end a meal.
Why You’ll Love Cheesecake with Pumpkin Swirl
- Creamy cheesecake balanced with spiced pumpkin.
- Stunning swirl pattern that looks bakery-made.
- Easy make-ahead dessert for holidays.
- Flexible recipe with simple substitutions.
Ingredients for Cheesecake with Pumpkin Swirl
The right mix of pantry staples and fresh ingredients ensures the cheesecake is smooth, flavorful, and beautifully swirled. Moreover, using room temperature items will help the batter stay lump-free.
Pantry & Fresh for Pumpkin Swirl Cheesecake
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1 ½ cups |
| Granulated sugar (divided) | 1 ¼ cups |
| Ground cinnamon | 1 teaspoon |
| Unsalted butter, melted | 6 tablespoons |
| Cream cheese, softened | 24 oz (3 packages) |
| Vanilla extract | 1 teaspoon |
| Large eggs | 3 |
| Sour cream | ¾ cup |
| Pumpkin puree | 1 cup |
| Nutmeg | ¼ teaspoon |
| Ground ginger | ¼ teaspoon |
| Brown sugar | 2 tablespoons |
| All-purpose flour | 1 tablespoon |
Substitutions for this Recipe
If you don’t have graham crackers, digestive biscuits work well. In addition, Greek yogurt can replace sour cream for a tangier note. For gluten-free bakers, almond flour mixed with butter creates a tasty crust. When time is short, pumpkin pie spice works as a quick substitute for the individual spices.
Step-by-Step Cheesecake with Pumpkin Swirl
This dessert is easier than it looks, but following each stage carefully makes all the difference.
- Make the Crust
First, mix crumbs, sugar, cinnamon, and butter. Then press into a springform pan and bake for 10 minutes.
- Prepare the Cheesecake Batter
Next, beat cream cheese until smooth. After that, add sugar, vanilla, and eggs one at a time. Finally, stir in sour cream until just blended.
- Mix the Pumpkin Swirl
Meanwhile, combine pumpkin puree, spices, flour, brown sugar, and a scoop of cheesecake batter until smooth.
- Assemble and Bake
Pour plain batter into the crust, spoon pumpkin mixture on top, and swirl lightly with a knife. Finally, bake in a water bath at 325°F for 55–65 minutes. Chill overnight before serving.
Pro Tips for Pumpkin Swirl Cheesecake
Always bring cream cheese, eggs, and sour cream to room temperature for the smoothest texture. Also, bake in a water bath to prevent cracks. Swirl gently for clean ribbons, and chill overnight to let flavors develop.
Variations & Substitutions for Pumpkin Cheesecake Swirl
For gluten-free, try almond meal and butter. On the other hand, dairy-free bakers can use plant-based cream cheese and coconut cream. Vegans may swap eggs for flaxseed gel, though the cake will be denser. If you’re baking on a budget, skip the nut topping and dust with cinnamon sugar. Adding Greek yogurt also boosts protein while keeping it creamy.
Serve Pumpkin Swirl Cheesecake
This cheesecake pairs beautifully with hearty fall mains like roasted turkey or casseroles. In addition, it’s excellent with coffee, spiced cider, or mulled wine.
Storage & Reheat
Cover and refrigerate for up to 5 days. To store it longer, tightly wrap individual slices and keep them in the freezer for as long as 2 months. According to the USDA Food Safety Guidelines, cheesecakes should be refrigerated within 2 hours of baking. Thaw frozen slices in the fridge overnight, and never leave them at room temperature too long.
Nutrition
Each slice (1/12 of cake) has about 380 calories, 24g fat, 32g carbs, 24g sugar, and 6g protein. For more guidance on portion sizes, see the NIH nutrition resources.
FAQs
Spoon pumpkin filling over the plain batter and swirl with a knife or skewer. Importantly, keep movements light so ribbons stay defined.
Yes, it’s even better when chilled overnight. In fact, the flavor deepens with time, making it perfect for holiday prep.
Pumpkin cheesecake has pumpkin blended into the entire batter. By contrast, pumpkin swirl cheesecake only mixes pumpkin into part of the filling, giving ribbons of spice and a striking pattern.
It stays fresh for 4–5 days when properly covered. For safety, follow FDA food storage recommendations.
More Like This
If you’re craving more fall-inspired sweets, try our Apple Crumble Cheesecake for a cozy fruit twist, or enjoy Salted Caramel Apple Pie Cheesecake when you want layers of rich autumn flavor. For pumpkin lovers, the Classic Pumpkin Roll is a festive favorite, while the Caramel Apple Upside Down Cake makes a warm, gooey treat. You can also try our Skillet Pumpkin Chiffon Pie for a lighter, airy take on holiday pumpkin desserts.
PrintCheesecake with Pumpkin Swirl Recipe
- Total Time: 85 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Creamy cheesecake swirled with spiced pumpkin for a festive fall dessert. Perfect for Thanksgiving or any holiday gathering.
Ingredients
- 1 ½ cups graham cracker crumbs
- 1 ¼ cups granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream
- 1 cup pumpkin puree
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
Instructions
- Mix crumbs, sugar, cinnamon, and butter. Press into springform pan and bake 10 min.
- Beat cream cheese, sugar, vanilla, and eggs. Stir in sour cream.
- Mix pumpkin, spices, flour, brown sugar, and 1 cup batter.
- Pour plain batter into crust. Dollop pumpkin mix, swirl with knife. Bake 55–65 min in water bath. Chill overnight.
Notes
- Bring ingredients to room temp for smooth batter.
- Swirl lightly for defined marbling.
- Chill overnight for best flavor.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Save This Recipe for Later
Pin this recipe or bookmark it so you’ll always have a go-to fall dessert. Sharing it with family and friends will make every holiday meal even sweeter.