why make this recipe

This Easy Pumpkin Swirl Cheesecake is the perfect dessert to celebrate the fall season. It combines the creamy richness of traditional cheesecake with the warm flavors of pumpkin and spices, making it an ideal treat for gatherings, holidays, or cozy nights in. Its beautiful marbled design is sure to impress your family and friends, and best of all, it’s straightforward to make even for beginner bakers.

how to make Easy Pumpkin Swirl Cheesecake

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (or gingersnap cookies for extra spice)
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, room temperature
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

Directions:

Preheat the oven to 325°F (160°C).
In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix well and press the mixture into a 9-inch springform pan. Bake for 8–10 minutes until golden.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla, mixing well. Then add the eggs one at a time on low speed. Fold in the sour cream until fully blended.
In another bowl, mix the pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar. Fold 1 cup of the cheesecake batter into the pumpkin mixture.
Pour the plain cheesecake batter over the crust. Drop spoonfuls of the pumpkin mixture on top and swirl gently with a knife for a marbled effect.
Place the springform pan in a larger baking pan and add hot water halfway up the sides to create a water bath. Bake for 55–65 minutes until the center is set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.

how to serve Easy Pumpkin Swirl Cheesecake

This cheesecake is best served chilled. You can add a dollop of whipped cream on top and drizzle some caramel sauce for extra sweetness. For a crunch, sprinkle crushed pecans or walnuts on top before serving. It’s a delightful dessert that pairs well with coffee or tea.

how to store Easy Pumpkin Swirl Cheesecake

You can store any leftover cheesecake in the refrigerator. Make sure to cover it tightly with plastic wrap or foil to keep it fresh. It will last up to 5–7 days in the fridge. You can also freeze the cheesecake; wrap individual slices in plastic wrap and then in aluminum foil. It should last for up to 2 months in the freezer.

tips to make Easy Pumpkin Swirl Cheesecake

Make sure all your ingredients are at room temperature before starting. This helps achieve a smooth and creamy filling.
Don’t over-mix the cheesecake batter after adding the eggs to prevent cracks in your finished cheesecake.
Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes, which can cause cracks.

variation

If you prefer a chocolate flavor, you can add cocoa powder to the cheesecake batter or use an Oreo crust instead of a graham cracker crust. You can also try different spices like allspice or cloves to customize the flavor profile.

FAQs

Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works perfectly and is very convenient. Just make sure it’s plain pumpkin puree, not pumpkin pie filling.

How do I know when the cheesecake is done?
The center should be set but slightly jiggly. It will continue to set as it cools.

Can I make this cheesecake a day ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld together and makes it even more delicious. Just be sure to refrigerate it properly.