Description

This Cheesecake with Pumpkin Swirl is a creamy, festive dessert perfect for fall and holiday gatherings. Featuring a graham cracker crust and a luscious cream cheese filling enhanced with a warm, spiced pumpkin swirl, this cheesecake combines rich texture and seasonal flavors in a visually stunning marbled design. Ideal for make-ahead entertaining, it pairs beautifully with a variety of dinner menus, from savory roasts to light salads.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon all-purpose flour
2 tablespoons brown sugar

Optional Garnishes:

Whipped cream
Caramel drizzle
Crushed pecans or walnuts

Instructions

Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 to 10 minutes until set, then remove from the oven and allow it to cool while you prepare the filling.
Make the Cheesecake Base: Using an electric or stand mixer, beat the softened cream cheese until smooth and creamy with no lumps. Add the granulated sugar and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, blending on low speed each time until just combined to avoid aerating the batter excessively. Finally, fold in the sour cream gently until the mixture is smooth, taking care not to overmix to prevent cracking during baking.
Prepare the Pumpkin Swirl Mixture: In a separate bowl, combine pumpkin puree with ground cinnamon, nutmeg, ginger, all-purpose flour, and brown sugar, mixing until smooth. Add about one cup of the plain cheesecake batter into this pumpkin mixture and stir until fully incorporated.
Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Then, drop spoonfuls of the pumpkin swirl mixture over the top of the plain batter. Using a knife or toothpick, gently swirl the pumpkin mixture into the cheesecake batter creating a marbled effect. Be careful not to over-swirl to keep the design distinct.
Bake with Water Bath: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of the springform pan to create a water bath. This technique helps cook the cheesecake gently and prevents cracking. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. After baking, turn off the oven and crack the oven door slightly, leaving the cheesecake inside to rest for 1 hour to cool gradually.
Chill and Serve: Remove the cheesecake from the oven and water bath carefully. Refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavors. Before serving, remove the sides of the springform pan and garnish with whipped cream, caramel drizzle, and crushed pecans or walnuts if desired.

Notes

Ensure all dairy ingredients such as cream cheese, eggs, and sour cream are at room temperature for a smooth batter and even baking.
Avoid overmixing the batter to minimize air bubbles which can cause cracks in the cheesecake.
Using a water bath while baking helps maintain moisture and prevents the cheesecake from cracking.
Gently swirl the pumpkin mixture to achieve a clean marbled appearance without blending the layers fully.
This cheesecake tastes best when made a day ahead, allowing flavors to meld and the texture to firm up.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cheesecake, Pumpkin Swirl, Fall Dessert, Holiday Dessert, Cream Cheese, Pumpkin Puree, Water Bath Baking