Ingredients

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)

¼ cup granulated sugar (for crust)

½ teaspoon ground cinnamon (for crust)

6 tablespoons unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar (for filling)

1 teaspoon vanilla extract

3 large eggs

¾ cup sour cream (room temperature)

1 cup pumpkin puree (not pumpkin pie filling)

½ teaspoon ground cinnamon (for pumpkin mixture)

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 tablespoon all-purpose flour

2 tablespoons brown sugar

Optional garnishes: whipped cream, caramel drizzle, crushed pecans or walnuts

Instructions

Step 1: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, ¼ cup granulated sugar, ground cinnamon, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool while preparing the filling.

Step 2: Beat the softened cream cheese in a large bowl until smooth and creamy. Add 1 cup granulated sugar and vanilla extract, mixing well. Add eggs one at a time, beating on low speed just until combined. Mix in the sour cream gently until smooth, avoiding overmixing.

Step 3: In a separate bowl, stir together the pumpkin puree, ground cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Add about 1 cup of the cheesecake batter into the pumpkin mixture and mix to combine.

Step 4: Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Use a knife or toothpick to gently swirl the pumpkin mix into the cheesecake batter, creating a marbled effect.

Step 5: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of the pan to create a water bath. Bake for 55–65 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.

Step 6: Refrigerate the cheesecake for at least 4 hours or overnight. Remove from the springform pan and garnish with whipped cream, caramel drizzle, or nuts before serving.

Tips & Variations

Use room temperature cream cheese, eggs, and sour cream for a silky smooth batter and to avoid lumps.

Avoid overmixing the batter to prevent cracks on the cheesecake surface.

Don’t skip the water bath—it keeps the cheesecake moist and prevents cracking.

For a more defined swirl pattern, add less pumpkin mixture and swirl gently with a toothpick.

Substitute the graham crackers with digestive biscuits or ginger snaps for a spiced crust variation.

Make it ahead of time; cheesecake tastes even better after resting in the refrigerator for a day.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sweeteners, which will alter the recipe’s flavor and consistency. Use plain pumpkin puree for the best results.

How can I tell when the cheesecake is done baking?

The cheesecake is ready when the edges are set but the center still has a slight jiggle. It will finish setting as it cools inside the turned-off oven and during refrigeration.