This Pumpkin Swirl Cheesecake is the ultimate fall dessert, perfect for Thanksgiving, cozy gatherings, or anytime you want to impress your guests with a beautiful, decadent treat. It’s rich, irresistibly creamy, and packed with the comforting flavors of pumpkin spice.
It starts with a buttery cookie crust that adds the perfect crunch. The filling combines creamy cheesecake and spiced pumpkin, flavored with cinnamon, nutmeg, cloves, and ginger. The pumpkin swirl gives it a beautiful marbled look, making it as tasty as it is stunning.
Serve it as is or with with a dollop of whipped cream, a drizzle of salted caramel sauce, or a sprinkle of toasted pecans, but it’s just as amazing on its own.
How to make pumpkin swirl cheesecake
Begin with preparing the crust, continue with the cream cheese filling, assembling the cheesecake, bake and chill.
Prepare the crust
Start by preheating your oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper for easy removal after baking.
Place the crackers or digestive biscuits into a food processor and pulse until they form fine crumbs. Add sugar, cinnamon, and melted butter, mixing until everything is evenly moistened. This will create your crust base.
Press the crumb mixture evenly into the bottom and up the sides of the springform pan using the back of a spoon. Bake the crust for 10-13 minutes, or until lightly golden. Let it cool completely before adding the filling.
Prepare the cream cheese filling
Once the crust has cooled, reduce the oven temperature to 300°F (150°C). In a large bowl, beat the cream cheese until smooth. Add brown sugar, salt, vanilla extract, and cornstarch, mixing until well combined. Add the sour cream, then beat again until smooth.
Next, add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air into the batter. This helps ensure a smooth, dense cheesecake.
Transfer a bit less than half of the cream cheese mixture to another bowl. Stir in the pumpkin puree, cinnamon, cloves, ginger, and nutmeg to create the spiced pumpkin layer. Mix until well combined.
Assemble the pumpkin swirl cheesecake
Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan. Use a knife or skewer to gently swirl the mixtures together for a beautiful marbled effect.
Bake at 300°F (150°C) for 45 minutes, then turn off the oven and leave the cheesecake in the oven for an additional 15-20 minutes to gently finish setting.
Cool and refrigerate
Once done, remove the cheesecake from the oven and run a sharp knife around the inside edge of the pan to loosen it. Let the cheesecake cool completely at room temperature.
Cover the cheesecake and refrigerate it overnight to allow the flavors to fully develop and the texture to set. Enjoy the next day for a delicious, creamy treat!
For a cleaner slice, allow the cheesecake to sit for 10 minutes to come to room temperature before cutting. This helps prevent cracks and ensures smooth, even slices.
I hope you will try this Pumpkin Swirl Cheesecake as I am sure everybody will love it. If you do, don’t forget to tag me on Instagram, I would love to see how it turns out for you.
Other pumpkin desserts you may like to try
This Marbled Chocolate Pumpkin Cheesecake is a decadent cheesecake featuring a rich chocolate and spiced pumpkin swirl, perfect for fall or Thanksgiving gatherings.
You can also consider this amazing Pumpkin Cream Cheese Crumb Cake, a moist and flavorful cake filled with a creamy, tangy layer of cream cheese filling and topped with a buttery crumble.
These Pumpkin Cream Cheese Brownies are a must-try fall dessert. Moist, fudgy, and rich with chocolate flavor, they’re perfectly complemented by a creamy pumpkin swirl that adds a burst of seasonal flavor.
YOU MAY ALSO LIKE:
Chocolate Pumpkin Mousse Cake
Pumpkin Cream Cheese Crumble Muffins
Chocolate Pumpkin Muffins
Chocolate Pumpkin Cake
Pumpkin Cream Cheese Brownies
Pecan Pumpkin Caramel Roll
Pumpkin Dinner Rolls
Fluffy Pumpkin Flatbreads
Pumpkin Chocolate Marble Cake
Pumpkin Swirl Cheesecake
Ingredients
For the Crust
- 7 oz (200g) digestive biscuits or graham crackers
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) ground cinnamon
- 1/4 cup (60g) unsalted butter , melted
For the Cream Cheese Filling
- 23 oz (650g) cream cheese , room temperature
- 1/2 cup (100g) brown sugar
- 2 tbsp (16g) cornstarch
- 1/4 tsp (1g) salt
- 3/4 cup (180g) sour cream
- 3 large eggs , room temperature
- 1 tsp (5g) vanilla extract
For the Pumpkin Cream Cheese Filling
- 1 cup (240g) pumpkin puree
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground ginger
- 1/4 tsp (1g) ground nutmeg
- 1/4 tsp (1g) ground cloves
Instructions
Prepare the crust.
- Preheat the oven to 350°F (180°C) and line with parchment paper an 8-inch (20cm) springform pan (with a removable base).
- Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.
- Add sugar, cinnamon and melted butter and mix until evenly moistened.
- Press the mixture into the bottom and sides of the pan using the back of a spoon.
- Bake for 10-13 minutes. Set aside to cool completely.
Prepare the cream cheese filling.
- Reduce oven temperature to 300°F (150°C).
- In a large bowl mix the cream cheese until smooth.
- Add brown sugar, salt, vanilla extract and cornstarch and mix until combined.
- Add sour cream and mix again until well combined.
- Add eggs one at a time until each egg is incorporated. Try to not overmix the batter to incorporate as little air as possible.
Prepare the pumpkin cream cheese filling.
- Transfer a bit less than half of the cream cheese mixture into another bowl.
- Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg.
- Mix until well combined.
- Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan.
- Use a knife to gently swirl them together for a marbled effect.
- Bake at 300°F (150°C) for 45 minutes. Turn off the heat and leave it for another 15-20 minutes in the oven.
- Remove and run a sharp knife around the inside edge of the pan.
- Let it cool completely at room temperature. Cover and refrigerate overnight.
- Let the cheesecake sit at room temperature for about 10 minutes. This makes slicing easier and cleaner.
- Serve it as-is or add a dollop of whipped cream, a drizzle of salted caramel sauce, or a sprinkle of toasted nuts.
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Nutrition
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