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A slice of Pumpkin Swirl Cheesecake on a white plate.
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5 from 1 vote

Pumpkin Swirl Cheesecake recipe

This delicious Pumpkin Swirl Cheesecake combines creamy cheesecake with warm pumpkin pie flavors for the perfect Fall holiday dessert.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 589kcal
Author: Judy Wilson

Ingredients

Crust Ingredients

  • 2 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • ½ cup butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves

Instructions

  • Preheat the oven to 350 degrees. Mix together graham cracker crumbs, sugar, and butter. Pack into the bottom and sides of a round springform pan. Bake for 5 minutes then reduce the oven to 325 degrees.
  • In a large mixing bowl, beat together cream cheese, sour cream, sugar, and vanilla until smooth. Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
  • Pour ¼ of the mixture into a small bowl and set aside. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves to the large mixing bowl.
  • Pour half of the pumpkin mixture into the graham cracker crust. Add four spoonfuls of the plain cheesecake batter.
  • Pour the rest of the pumpkin batter on top. Then place spoonfuls of the rest of the plain batter around the top. Use a knife to swirl the two batters together.
  • Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit for 25 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours before serving.

Notes

I highly recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tinfoil can ruin the entire cheesecake.
Do not substitute pumpkin puree with pumpkin pie filling - it is not the same and you will get different results.
You can substitute all the spices for two teaspoons of pumpkin pie spice if preferred.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Nutrition

Calories: 589kcal | Carbohydrates: 53g | Protein: 8g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 434mg | Potassium: 233mg | Fiber: 2g | Sugar: 39g | Vitamin A: 6122IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg