Pumpkin Swirl Cheesecake Recipe

Why You’ll Love This Recipe

I love that this recipe feels fancy without being complicated. It’s made with simple ingredients I usually have on hand, and the swirling technique is surprisingly easy to pull off. Each bite gives me that creamy cheesecake richness along with a ribbon of sweet, spiced pumpkin. Whether I’m hosting a holiday dinner or just indulging in some cozy fall baking, this cheesecake always steals the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1½ cups graham cracker crumbs

• ½ cup melted butter

• ¼ cup granulated sugar

For the Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup pumpkin puree

• 1 teaspoon pumpkin pie spice

• ½ teaspoon cinnamon

• Pinch of salt

Directions

1. I start by preheating my oven to 325°F (163°C).

2. In a mixing bowl, I combine the graham cracker crumbs, melted butter, and sugar. Once the mixture resembles wet sand, I press it firmly into the bottom of a 9-inch springform pan to form the crust.

3. In a large bowl, I beat the softened cream cheese with the sugar and vanilla until smooth. I add the eggs one at a time, mixing well after each one.

4. I divide the batter in half. To one half, I stir in the pumpkin puree, pumpkin pie spice, cinnamon, and salt until fully blended.

5. I pour half of the plain cheesecake batter over the crust, then spoon in some of the pumpkin mixture. Using a knife or skewer, I gently swirl the two together. I repeat with the remaining plain and pumpkin batters, swirling again for that beautiful marbled effect.

6. I bake the cheesecake for 60 to 70 minutes, or until the center is just set and the edges are slightly puffed.

7. After baking, I let it cool completely on a wire rack before refrigerating it for at least 4 hours—or overnight for the best texture.

8. Once chilled, I remove the springform ring, slice, and serve.

Servings and Timing

This recipe yields 10 to 12 slices. The prep time takes about 20 minutes, the bake time is around 70 minutes, and chilling takes at least 4 hours. I usually make it the night before so it’s ready to go the next day.

Variations

• Gingersnap Crust: I sometimes swap graham crackers for crushed gingersnaps to boost that warm fall flavor.

• Nutty Crust: Adding finely chopped pecans or walnuts to the crust gives it an extra crunch.

• Extra Spice: A pinch of ground ginger or nutmeg adds even more warmth to the pumpkin layer.

• Chocolate Drizzle: A drizzle of dark chocolate or white chocolate over the top makes for a decadent finish.

• Mini Cheesecakes: I’ve made this in muffin tins for personal-sized servings—great for parties.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. To freeze, I wrap individual slices tightly in plastic wrap and foil, then store them in a freezer-safe container. When I want a slice, I thaw it overnight in the fridge. Since it’s cheesecake, reheating isn’t necessary—it’s best served chilled.

FAQs

How long should the cheesecake cool before serving?

I let it cool on the counter for about an hour, then refrigerate it for at least 4 hours—overnight if I have the time. The flavor and texture get even better after a good chill.

Can I use canned pumpkin puree?

Yes, and I often do. Canned pumpkin puree is perfect for this recipe—just make sure not to use pumpkin pie filling, which has added sugar and spices.

What if I want to make this gluten-free?

I substitute the graham cracker crust with gluten-free graham crackers or almond flour crust. Both work really well and keep the cheesecake just as delicious.

Can I freeze this cheesecake?

Absolutely. I wrap the cheesecake (or individual slices) in plastic wrap and foil, then freeze. To serve, I let it thaw in the fridge overnight. The texture holds up beautifully.

Why did my cheesecake crack?

Overbaking or rapid cooling can cause cracks. I avoid opening the oven door too early, and I let the cheesecake cool slowly on the counter before refrigerating. Even if it cracks, it still tastes amazing—and whipped cream covers everything.

Conclusion

This Pumpkin Swirl Cheesecake is a showstopper that’s easier to make than it looks. I love how it combines rich, creamy cheesecake with the cozy warmth of spiced pumpkin in every bite. The swirling not only adds flavor but also makes each slice look beautiful. Whether it’s for a holiday dessert table or a weekend treat, this cheesecake always earns compliments. Give it a try—I promise it’ll become a fall favorite in your kitchen too.

Pumpkin Swirl Cheesecake Recipe

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• Author: Mia
• Total Time: ~5 hours 30 minutes
• Yield: 10–12 slices
• Diet: Vegetarian

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Description

Creamy cheesecake meets warm, spiced pumpkin in this stunning pumpkin swirl cheesecake recipe that’s perfect for fall gatherings and holiday tables.

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Ingredients

For the Crust:

1½ cups graham cracker crumbs

½ cup melted butter

¼ cup sugar

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup pumpkin puree

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

Pinch of salt

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Instructions

Preheat oven to 325°F (163°C).

Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until smooth. Press the mixture into the bottom of a 9-inch springform pan.

Prepare cheesecake batter: In a large bowl, beat softened cream cheese with sugar and vanilla until smooth. Add eggs one at a time, beating after each addition.

Create the pumpkin swirl: Divide batter in half. To one half, add pumpkin puree, pumpkin pie spice, cinnamon, and salt. Mix until fully combined.

Assemble: Pour half of the plain cheesecake batter over the crust. Add spoonfuls of the pumpkin mixture and swirl gently with a knife. Repeat with remaining batters.

Bake for 60–70 minutes until the center is set and edges are slightly puffed.

Cool completely, then refrigerate for at least 4 hours (preferably overnight) before serving.

Serve chilled with optional toppings like whipped cream, caramel drizzle, or a sprinkle of cinnamon.

Notes

Add a pinch of nutmeg or ginger for deeper spice.

Chilling overnight enhances flavor and texture.

Canned pumpkin puree works great—don’t use pumpkin pie filling.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months (wrap tightly).

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American