Pumpkin Swirl Cheesecake

Pumpkin pie meets cheesecake in this tasty fall dessert. If you're looking for something a bit different for Thanksgiving this year, give this Pumpkin Swirl Cheesecake a try! It's got all the flavors of autumn wrapped up in a creamy, swirled package.

Don't let the fancy swirls fool you - this recipe is actually pretty simple to make. The hardest part might be waiting for it to chill before you can dig in. While it bakes, your kitchen will smell amazing, like all the best parts of fall rolled into one.

If you have no baking time but need a fall dessert, try my No Bake Pumpkin Cheesecake.

I love serving this Pumpkin Swirl Cheesecake at Thanksgiving, but it's a regular fall treat in our house. There's something about the combination of creamy cheesecake and spiced pumpkin that just feels right when the leaves start changing.

One of my favorite things about this recipe is how it looks so fancy, but it's actually pretty simple to make. The swirls on top always impress guests, and they think I've spent hours in the kitchen. Little do they know, it's just a matter of spooning two batters and swirling with a knife. 

I've found that using a silicone springform pan cover instead of tinfoil for the water bath is a game-changer. It prevents any water from seeping in and ruining the crust. 

Also, don't rush the cooling process. Letting it cool slowly helps prevent cracks on the top. 

If you're short on time, you can substitute the individual spices with pumpkin pie spice, but I prefer mixing my own for a more custom flavor. I also like to top each slice with a dollop of whipped cream and a sprinkle of chopped pecans for some crunch!

This cheesecake keeps well in the fridge for a few days, which makes it great for prep-ahead holiday cooking. But in our house, it's rare to have leftovers for long!

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Graham Cracker Crumbs - The base of our crust. You can buy them pre-crushed or make your own by pulsing whole graham crackers in a food processor.
• Cream Cheese - The star of any cheesecake. Make sure it's softened to room temperature for a smooth, lump-free batter.
• Sour Cream - Adds richness and a subtle tang to balance the sweetness.
• Pumpkin Puree - Use pure pumpkin puree, not pumpkin pie filling. The canned stuff works great, or you can make your own from fresh pumpkin.
• Spices (Cinnamon, Nutmeg, Ginger, Cloves) - These create that classic pumpkin pie flavor. Feel free to adjust to your taste.
• Vanilla Extract - Enhances all the other flavors in the cheesecake.
• Eggs - They give the cheesecake structure and richness. Room temperature eggs blend more easily.
• Sugar - Sweetens and helps with texture. Regular granulated sugar works best here.
• Butter - Used in the crust. Melted butter helps bind the crumbs together.

How To Make Pumpkin Swirl Cheesecake

Start by preheating your oven to 350°F.

Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture into the bottom and up the sides of a springform pan. Bake for 5 minutes, then lower the oven temperature to 325°F.

In a large bowl, beat the cream cheese, sour cream, sugar, and vanilla until smooth. This is easier if your ingredients are at room temperature. Add the eggs one at a time, mixing just until they're incorporated. Scrape down the sides of the bowl to make sure everything's well mixed.

Take about a quarter of this mixture and set it aside in a small bowl. This will be for the swirl on top.

Add the pumpkin puree and spices to the large bowl with the remaining cheesecake batter. Mix until it's all well combined. Pour half of the pumpkin mixture into your graham cracker crust.

Now for the fun part - creating the swirl! Add four spoonfuls of the plain cheesecake batter you set aside earlier. Then, pour in the rest of the pumpkin batter. Top it off with spoonfuls of the remaining plain batter. Use a knife to gently swirl the two batters together, creating a marbled effect.

Wrap the springform pan tightly in foil and place it in a water bath in the oven. This helps the cheesecake bake evenly and prevents cracks. Bake at 325°F for 50 minutes.

When the time's up, turn off the oven but leave the cheesecake inside for another 20 minutes. Then, take it out and let it cool to room temperature before refrigerating for at least two hours.

Substitutions and Variations

• Make a more traditional pumpkin cheesecake. For a simpler version, mix all the batter with the pumpkin puree and spices, then pour it into the crust. No swirling required.
• Give it a chocolate swirl. Replace the plain cheesecake portion with chocolate cheesecake batter. Mix in 1/4 cup of cocoa powder to create a pumpkin-chocolate swirl effect.
• Make a pecan crust. Swap out 1/2 cup of graham cracker crumbs for finely chopped pecans in the crust for an extra burst of fall flavors.

Make-Ahead, Storing and Freezing

Store: Your Pumpkin Swirl Cheesecake will stay fresh for up to 3 days when stored in an airtight container in the refrigerator. Make sure it's completely cooled before you store it. Let it sit at room temperature for about 30 minutes before serving.

Freeze: This cheesecake freezes well if you want to save some for later. After it's completely cooled, wrap it tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 2 months. To thaw, place it in the refrigerator overnight. Add toppings like whipped cream and chopped pecans after thawing, not before freezing.

Make Ahead: Cheesecakes are great for making ahead of time. You can make this pumpkin swirl cheesecake recipe 1-2 days before you plan to serve it. Just keep it in the springform pan and cover it with plastic wrap in the refrigerator. Add any toppings just before serving for the freshest presentation.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling and pumpkin puree are different products. Pumpkin pie filling is already sweetened and spiced, which would throw off the balance of flavors in this recipe. Stick with pure pumpkin puree for the best results.

My cheesecake cracked. What happened?

Cracks can occur for a few reasons: overmixing the batter, baking at too high a temperature, or cooling too quickly. Make sure to mix just until the ingredients are combined, use a water bath, and let the cheesecake cool slowly in the oven before removing it.

Recipe Tips

• Make sure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before you start. This helps create a smooth, lump-free batter.
• Don't overmix the batter once you add the eggs. Mix just until they're incorporated to avoid adding too much air, which can cause cracks.
• Use a water bath when baking. It helps the cheesecake bake evenly and prevents cracks. A silicone springform pan cover works better than foil for keeping water out.
• If you're short on time, you can use 2 teaspoons of pumpkin pie spice instead of measuring out individual spices.
• Don't substitute pumpkin pie filling for pumpkin puree. They're not the same and will give you different results.
• To get clean slices, dip your knife in hot water and wipe it dry between each cut.

Fall is here, and it's time to make delicious fall recipes, like these Pumpkin Pie Bars and Pumpkin Chocolate Chip Bread. Enjoy these Apple Cider Donuts Recipe and Apple Cider Muffins for breakfast. Sip on this delicious Caramel Apple Spice to warm you up on cool Fall days.

This Pumpkin Swirl Cheesecake combines creamy cheesecake with warm pumpkin pie flavors. It tastes like pure fall, and the addition of cheesecake makes it super satisfying! If you’re a pumpkin lover, you have got to try this pumpkin cheesecake recipe!