Easy Made Pumpkin Swirl Cheesecake Recipe
This easy pumpkin swirl cheesecake combines a creamy, smooth cream cheese base with a spiced pumpkin swirl for a perfect fall dessert. Featuring a graham cracker crust and subtle hints of cinnamon, nutmeg, and ginger, this indulgent cheesecake is baked to perfection and chilled overnight to achieve a luscious texture and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 4 hours 90 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake it for 8–10 minutes until set, then remove and let it cool slightly.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract, then incorporate eggs one at a time, mixing well after each addition. Fold in sour cream and lemon juice if using, beating until the mixture is smooth and creamy.
- Prepare Pumpkin Swirl: In a small bowl, mix together pumpkin purée, ground cinnamon, nutmeg, ground ginger, and sugar until evenly combined.
- Assemble Cheesecake: Pour half of the cream cheese filling over the cooled crust in the pan. Drop spoonfuls of half the pumpkin mixture over the cream cheese layer and gently swirl using a knife or skewer to create a marbled effect. Repeat with the remaining cream cheese filling and pumpkin mixture, swirling again.
- Bake: Place the springform pan in a water bath if desired (to prevent cracks). Bake the cheesecake in the preheated oven for 60–70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool & Chill: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or ideally overnight to fully set and develop flavors.
- Serve: Release the springform pan, slice the cheesecake, and serve. Optionally, garnish with whipped cream or a drizzle of caramel sauce for extra indulgence.
Notes
- Using a water bath for baking helps prevent cracks for a smooth cheesecake surface.
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Chilling the cheesecake overnight ensures it sets properly and intensifies the flavors.
- Feel free to adjust the level of pumpkin spice mix to your preference.
- Leftovers should be stored covered in the refrigerator and consumed within 4–5 days.
Keywords: pumpkin cheesecake, pumpkin swirl cheesecake, fall dessert, cream cheese dessert, easy cheesecake recipe
