Description

This Cheesecake with Pumpkin Swirl is a festive, creamy dessert perfect for fall and holiday gatherings. Featuring a spiced graham cracker crust, a smooth cream cheese filling, and a beautifully marbled pumpkin swirl, it combines classic cheesecake richness with seasonal pumpkin flavor. Baked with a water bath to ensure a moist and crack-free texture, this cheesecake is both visually stunning and delicious, ideal for make-ahead entertaining and an elegant finish to any dinner.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon ground cinnamon
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

Prepare the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 8–10 minutes, then remove from oven and allow to cool while preparing the filling.
Make the Cheesecake Base: Using an electric mixer, beat softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract and mix well. Add eggs one at a time, beating on low speed just until combined after each addition. Finally, fold in the sour cream until the mixture is smooth, being careful not to overmix to prevent cracks during baking.
Prepare the Pumpkin Swirl Mixture: In a separate bowl, whisk together pumpkin puree, ground cinnamon, nutmeg, ground ginger, all-purpose flour, and brown sugar until smooth. Take approximately 1 cup of the plain cheesecake batter and blend it into the pumpkin mixture thoroughly.
Assemble the Cheesecake: Pour the plain cheesecake batter evenly over the cooled crust in the springform pan. Spoon dollops of the pumpkin mixture on top of the cheesecake batter. Using a knife or toothpick, gently swirl the pumpkin mixture into the plain batter to create a marbled pumpkin swirl effect.
Bake with Water Bath: Place the springform pan onto a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of the springform pan to create a water bath, which prevents cracking and ensures even baking. Bake in the preheated oven for 55–65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake rest inside the oven for 1 hour.
Chill and Serve: After the resting period, refrigerate the cheesecake for at least 4 hours or overnight to fully set. Remove the outer springform ring before serving. Garnish with whipped cream, caramel drizzle, and/or crushed nuts as desired for added flavor and texture.

Notes

Room temperature ingredients ensure a smooth, creamy cheesecake batter and help avoid lumps.
Do not overmix the batter to prevent incorporating too much air, which can cause cracks.
Use a water bath during baking to keep the cheesecake moist and prevent splitting.
Swirl the pumpkin mixture gently for a clean marbled design without mixing the colors too much.
Make ahead for best flavor—cheesecake tastes better after resting in the fridge for a day.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cheesecake, pumpkin swirl cheesecake, fall dessert, holiday cheesecake, creamy cheesecake, baked cheesecake, pumpkin dessert