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pumpkin swirl cheesecake

🎃 Pumpkin Swirl Cheesecake Recipe Card

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Servings: 12 slices
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Cheesecake Filling:
  • 24 oz 3 blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp lemon juice optional
For the Pumpkin Swirl:
  • 1 cup pumpkin purée
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 tbsp granulated sugar

Method
 

  1. Preheat Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make Crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Remove from oven and cool slightly.
Prepare Cheesecake Filling:
  1. Beat cream cheese and sugar until smooth.
  2. Add vanilla, eggs (one at a time), sour cream, and lemon juice. Beat until creamy and smooth.
  3. Prepare Pumpkin Swirl: In a small bowl, mix pumpkin purée, cinnamon, nutmeg, ginger, and sugar.
Assemble Cheesecake:
  1. Pour half of the cream cheese filling over the crust.
  2. Drop half of the pumpkin mixture by spoonfuls and swirl gently with a knife or skewer.
  3. Repeat with the remaining cream cheese filling and pumpkin mixture, swirling again to create a marbled effect.
  4. Bake: Place the springform pan in a water bath (optional for crack-free cheesecake). Bake 60–70 minutes, until edges are set but the center slightly jiggles.
  5. Cool & Chill: Remove from oven and let cool to room temperature. Refrigerate at least 4 hours or overnight before serving.
  6. Serve: Release the springform pan, slice, and enjoy! Optional: top with whipped cream or a drizzle of caramel.

Notes

For a smooth, creamy texture, let the cream cheese come to room temperature before mixing.
Use a water bath to prevent cracking. Wrap the pan in foil to avoid water seeping in.
Swirl gently to keep distinct pumpkin and cheesecake patterns.
Cheesecake tastes even better the next day after the flavors meld.