When autumn hits, my kitchen transforms into a cozy haven filled with the scent of cinnamon, nutmeg, and just the right amount of indulgence.
One of my absolute go-to desserts this season is a Pumpkin Swirl Cheesecake—a dessert that looks like it belongs in a bakery window but is surprisingly doable at home.
The creamy layers of spiced pumpkin and velvety cheesecake are swirled together like a masterpiece, creating a dessert that’s as stunning as it is delicious. (Speaking of showstoppers, if you’re into eye-catching desserts, you might also love a Pineapple Upside-Down Cheesecake—equally stunning and totally worth trying!)
This recipe shines because of its balance. The pumpkin layer is rich and warmly spiced, while the cheesecake is perfectly smooth and just sweet enough to complement the pumpkin without overpowering it.
A buttery graham cracker crust adds a delightful crunch, making each bite an irresistible mix of textures.
Why You’ll Be Hooked?
- The flavors are magical: It’s a warm hug in dessert form, with the pumpkin spice dancing perfectly with the cheesecake.
- It’s a showstopper: Those swirls make it feel fancy enough for any holiday table.
- It fits the season perfectly: The pumpkin and spices capture autumn in every bite.
- You can prep it ahead: Less stress, more time to enjoy the moment.
- It’s versatile: You can tweak the spices or even use a gingersnap crust for an extra kick.
Pumpkin Swirl Chessecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups
- Baking sheet
Ingredients
- Graham Cracker Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup salted butter melted
- 3 – 8 oz. packages cream cheese softened 24 oz. total
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream plus more for topping
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan. Line the bottom with parchment paper.
- Mix graham cracker crumbs, melted butter, and ⅓ cup sugar in a bowl, then press into the pan to form a crust, covering the bottom and halfway up the sides. Set aside.
- Beat cream cheese until fluffy, then add 1 ½ cups sugar and mix for 1 minute.
- Add flour, vanilla, sour cream, and heavy cream, mixing just until combined. Gently stir in eggs one at a time by hand.
- Divide the cheesecake batter in half. Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg to one half, stirring gently.
- Alternate scoops of plain and pumpkin batter into the crust, then swirl with a knife for a marbled effect.
- Wrap the pan in two layers of foil, place it in a larger pan, and add water to create a water bath.
- Bake for 50 minutes, then turn off the oven and let the cheesecake rest with the door closed for 20 minutes. Crack the door open and leave for another 20 minutes.
- Cool completely, then chill in the refrigerator for at least 3 hours before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 321kcal |
| Carbohydrates | 45g |
| Cholesterol | 74mg |
| Fat | 4g |
| sugar | 36g |
| Sodium | 315mg |
Variations that Will Help You Customize Your Dish!
- Chocolate Pumpkin Swirl: Add ½ cup melted semi-sweet chocolate to half the batter instead of the pumpkin mixture for a chocolate-pumpkin swirl.
- Gingersnap Crust: Swap graham cracker crumbs for crushed gingersnap cookies in the crust for extra spice and crunch.
- Maple Flavor Twist: Replace ½ cup of granulated sugar with maple syrup and add a touch of maple extract for a warm, sweet flavor.
- Spiced Whipped Topping: Top with whipped cream flavored with a pinch of cinnamon and nutmeg for extra autumn vibes.
- Nutty Crust: Mix finely chopped pecans or walnuts into the crust for a nutty, crunchy texture.
- Gluten-Free Version: Use gluten-free graham crackers or cookies for the crust to make it celiac-friendly.