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