pumpkin swirl cheesecake recipe

Written ByJenny Smyth Posted on
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The Best pumpkin swirl cheesecake recipe

I’m so excited to share this pumpkin swirl cheesecake recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make desserts that my family will love. And this one is a real winner.

The combination of creamy cheesecake and sweet pumpkin is a match made in heaven, and the swirl design adds a fun and playful touch. I’ve made this recipe countless times for family gatherings, potlucks, and even just for a special treat after dinner. My kids can’t get enough of it, and my husband raves about the flavors.

I love that this recipe is perfect for any occasion, whether it’s a holiday gathering or just a Tuesday night dessert. Plus, it’s surprisingly easy to make and requires minimal ingredients. The best part?

It’s relatively healthy compared to other cheesecakes out there – we’re talking less sugar, more nutrients, and a whole lot of goodness. The key to making this recipe work is using fresh pumpkin puree – don’t even think about using canned! The difference in texture and flavor is night and day.

And trust me when I say it’s worth the extra effort.

Pumpkin Swirl Cheesecake

4.7 from 946 votes

A creamy cheesecake with a swirl of pumpkin spice, perfect for fall. The graham cracker crust adds a nice crunch.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3/4 cup heavy cream
4 large eggs
1 tsp vanilla extract

For the Pumpkin Swirl

1 cup pumpkin puree
1/2 cup granulated sugar
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

👨‍🍳Directions

1Preheat oven to 325°F.
2Mix graham cracker crumbs, melted butter, and sugar in a bowl.
3Press the mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 7 minutes, then remove from oven and set aside to cool.
5In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
6Add sour cream, heavy cream, eggs, and vanilla extract.
7Mix well until fully incorporated and smooth.
8Pour half of the cheesecake batter into the cooled crust.
9In a separate bowl, mix pumpkin puree, sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves until well combined.
10Swirl the pumpkin mixture into the cheesecake batter using a knife or spatula.
11Pour the remaining cheesecake batter over the pumpkin swirl and gently spread it out.
12Place the springform pan on a baking sheet and bake for 70-75 minutes, or until the center is almost set and the edges are lightly golden.
13Turn off the oven and crack the door open about an inch.
14Let the cheesecake cool in the oven for an additional 60 minutes.
15This helps to prevent cracking.
16Remove the cheesecake from the oven and let it cool to room temperature.
17Once cool, cover and refrigerate for at least 4 hours, or overnight.
18Before serving, run a knife around the edge of the pan to loosen the cheesecake.
19Remove the sides of the springform pan and transfer the cheesecake to a serving plate.
20Top with whipped cream and a sprinkle of cinnamon before serving.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 145mg🧂Sodium: 450mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 8g

📝Notes

Tips: Ensure all ingredients are at room temperature before mixing. For a smoother swirl, gently fold the pumpkin mixture into the cheesecake batter.

Watch Video Of How Pumpkin Swirl Cheesecake Works

This pumpkin swirl cheesecake recipe has become an instant classic in my household – not only does it taste incredible, but it’s also super versatile for any occasion or event you have coming up.

Whether you’re hosting a holiday party or just need something delicious for dessert after dinner, this recipe never fails to impress.

Plus, with its relatively healthy ingredients list compared to other cheesecakes out there, you can feel good about serving it up to your loved ones too!

❓ Frequently Asked Questions About Pumpkin Swirl Cheesecake

1. What type of pumpkin should I use for this recipe?

For this recipe, you’ll want to use fresh pumpkin puree from a sugar pie pumpkin or similar variety. Avoid using canned pumpkin as it can be too watery and lack the depth of flavor you get from fresh puree.

2. Can I make this cheesecake in advance?

Yes, you can definitely make this cheesecake in advance – in fact, it’s better if you do! Let the cheesecake cool completely before refrigerating it overnight or up to 24 hours before serving.

3. How do I ensure the swirl design stays intact?

To achieve that beautiful swirl design, make sure to pour half of the cheesecake batter into the pan before adding the pumpkin puree mixture on top – then pour the remaining batter over that.

4. Can I substitute other types of cheese for the cream cheese?

While you can use other types of cheese like mascarpone or quark in place of cream cheese, keep in mind that they may change the flavor profile slightly – so feel free to experiment but don’t say I didn’t warn you!

5. How do I prevent cracking when baking this cheesecake?

To minimize cracking when baking your cheesecake, make sure your oven is at room temperature (or as close as possible), don’t overbake it – aim for 50-55 minutes total cooking time – and let it cool slowly in the oven with the door slightly ajar.

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