Introduction

This easy-made pumpkin swirl cheesecake combines rich, creamy cheesecake with warm autumn spices in a beautiful marbled design. It’s perfect for holiday gatherings or any time you crave a seasonal treat that’s both impressive and simple to make.

A round cheesecake with three clear layers sits on a white plate placed on a white marbled surface with a black and white cloth underneath. The bottom layer is crumbly and light brown, the middle layer is thick and creamy white, and the top layer is smooth orange with a white swirl pattern that forms a floral shape. A slice is cut out from the cheesecake, showing the layers clearly. Around the plate are cinnamon sticks, walnut shells, and a white pumpkin, with a metal grater in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
6 tbsp unsalted butter, melted
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar (for filling)
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1 tsp lemon juice (optional)
1 cup pumpkin purée
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 tbsp granulated sugar (for pumpkin swirl)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2: In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then remove and allow to cool slightly.
Step 3: Beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add vanilla extract, then eggs one at a time, beating well after each addition. Mix in sour cream and optional lemon juice until fully incorporated.
Step 4: In a small bowl, combine pumpkin purée, cinnamon, nutmeg, ginger, and 2 tablespoons sugar. Stir well to blend the spices evenly.
Step 5: Pour half of the cream cheese filling over the cooled crust. Spoon half of the pumpkin mixture over the filling and gently swirl together using a knife or skewer to create a marbled effect.
Step 6: Repeat by adding the remaining cream cheese filling, then the rest of the pumpkin mixture, swirling again to enhance the pattern.
Step 7: For best results, place the springform pan in a water bath to prevent cracking. Bake for 60 to 70 minutes, until the edges are set and the center slightly jiggles when shaken.
Step 8: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Step 9: Release the springform pan carefully, slice, and serve. Optionally, top with whipped cream or a drizzle of caramel for extra indulgence.

Tips & Variations

Using a water bath helps prevent cracks and keeps the cheesecake silky smooth.
For a spicier pumpkin swirl, add a pinch of ground cloves or allspice.
Swap graham cracker crumbs for gingersnap crumbs to intensify fall flavors in the crust.
Make it ahead: this cheesecake tastes even better the next day as the flavors meld.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. Reheat slices gently at room temperature or warm briefly in the microwave if preferred.

How to Serve

The image shows a round cheesecake with three layers on a white plate sitting on a white marbled surface. The bottom layer is a crumbly brown crust, the middle layer is thick and creamy white cheese, and the top layer is orange with a white flower-like swirl pattern evenly spread. One slice is cut and slightly pulled out, revealing the smooth texture inside. Around the plate are whole walnuts and cinnamon sticks, adding a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée works perfectly and is a convenient option. Just ensure you use pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges look set and the center still has a slight jiggle when you gently shake the pan. It will continue to set as it cools and chills in the refrigerator.