Pumpkin swirl cheesecake is the perfect dessert to celebrate fall’s cozy vibes and rich flavors. The smooth, creamy cheesecake is swirled with a spiced pumpkin filling, creating a marbled effect that’s as beautiful as it is delicious.
With hints of cinnamon, nutmeg, and cloves, this cheesecake brings all the warmth of autumn into every bite. Whether you’re hosting a Thanksgiving dinner or just craving a seasonal treat, this cheesecake is sure to impress.
I first made this cheesecake for a family gathering, and it quickly became a favorite. The pumpkin swirl adds a festive twist to the classic cheesecake, and the warm spices make it feel like a hug in dessert form.
Every bite is a perfect balance of creamy, tangy cheesecake and comforting pumpkin flavor, making it a must-have for the season.
Serve this indulgent dessert with a drizzle of caramel sauce or alongside some fluffy cinnamon rolls to really elevate the experience. The rich caramel complements the spices, while the cinnamon rolls add a fun, warm side that pairs perfectly.
Give this pumpkin swirl cheesecake a try, and I’d love to hear how it turns out! Feel free to share your variations or any fun twists you add to make it your own.
Why You Will Be Hooked?
- Autumn Flavors: The pumpkin swirl brings all the warm spices of fall into one decadent dessert.
- Creamy & Dreamy: The smooth cheesecake is perfectly balanced with the rich, spiced pumpkin filling.
- Visually Stunning: The beautiful marbled swirl makes this cheesecake a showstopper.
- Perfect for the Holidays: Whether it’s Thanksgiving or a fall dinner party, this cheesecake is always a hit.
Pumpkin Swirl Cheesecake Recipe
Equipment
- 10-inch springform pan (or 10-inch pie dish)
- Food processor
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Knife
- Non-stick spray and parchment paper
- Aluminum foil
- Glass or measuring cup (for pressing crust)
Ingredients
Crust
- 1.5 cups crushed gingersnaps
- 1/4 cup butter melted (1/2 stick)
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- pinch salt
Filling
- 32 oz cream cheese softened
- 4 eggs
- 1 cup white sugar
- 1/2 cup 5% plain greek yogurt
- 2 tsp vanilla
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
Topping
- Whipped cream
- Salted Caramel Topping
Instructions
- Preheat oven to 350°F (175°C) and grease a springform pan with non-stick spray and parchment paper.
- Blend gingersnaps into crumbs in a food processor. Add melted butter, brown sugar, and salt, and pulse until combined. Press mixture into pan and bake for 12 minutes. Let cool.
- Reduce oven heat to 325°F (163°C). Beat cream cheese until smooth. Add eggs one at a time, then mix in sugar, yogurt, and vanilla.
- Separate 2 cups of cheesecake batter and mix with pumpkin puree, pumpkin pie spice, and cinnamon.
- Layer batters alternately in the crust, starting with plain batter, then pumpkin batter. Swirl layers gently with a toothpick.
- Wrap the springform pan in foil to prevent leaks. Bake at 325°F for 30 minutes, then reduce heat to 250°F and bake for 50 more minutes.
- Turn off the oven, let the cheesecake rest inside for 30 minutes, then cool with the oven door cracked for 1 hour.
- Bring to room temperature (2–3 hours), then refrigerate overnight. Before serving, top with whipped cream and drizzle with caramel sauce. Slice with a wet knife.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 30 g |
| Saturated Fat | 18gg |
| Fat | 30g |
| Protein | 7g |
| Sugar | 25g |
Tips You Must Be Mindful Of!
Here are some expert-level tips for your pumpkin swirl cheesecake recipe to help take it to the next level:
Crust Tips
- Intensify the crust flavor: Use dark brown sugar instead of light brown for a deeper molasses flavor that complements the spices.
- Crispier crust: Pre-bake the crust for 12 minutes as instructed, but for an even firmer texture, let it cool completely in the oven with the door ajar.
- Extra crunch: Add a tablespoon of finely chopped pecans or walnuts to the gingersnap mixture before pressing it into the pan for a nutty undertone.
Filling Tips
- Avoid overmixing: Beat the cream cheese on low speed and scrape the bowl often to avoid incorporating excess air, which can cause cracks during baking.
- Pumpkin layer richness: If you want the pumpkin layer to be extra creamy, blend the pumpkin puree with 2 tablespoons of softened cream cheese before mixing it into the batter.
- Spice customization: Adjust the pumpkin pie spice blend by adding a pinch of freshly grated nutmeg or a small amount of ground cardamom for a unique twist.
- Batter swirling: For perfect swirls, use a skewer or thin knife. Gently swirl just the top layer to avoid blending the batters too much.
Baking and Cooling Tips
- Water bath without worry: Instead of wrapping your springform pan in foil, place it inside a larger roasting pan and pour boiling water halfway up the sides. This prevents leaks and ensures an even bake.
- Temperature precision: Use an oven thermometer to ensure the internal temperature is consistent. Cheesecakes are sensitive to temperature fluctuations.
- Baking cue: The cheesecake is ready when the edges are set but the center jiggles slightly like Jell-O. It will firm up as it cools.
- Gradual cooling: To prevent cracks, don’t skip the cooling steps—leave it in the oven, then crack the door, then bring it to room temperature before refrigerating.
