Go Back
The chilled cheesecake is beautifully plated on a white dish. Swirls of whipped cream and drizzles of salted caramel sauce adorn the top. A knife, wet for a clean slice, is cutting a perfect piece on the white marble cooktop.

Pumpkin Swirl Cheesecake Recipe

This pumpkin swirl cheesecake pairs a spiced gingersnap crust with rich, creamy layers of classic and pumpkin cheesecake, topped with whipped cream and caramel. Perfect for fall gatherings!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

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.
    A food processor on the white marble cooktop is blending gingersnaps into fine crumbs. A glass bowl nearby contains melted butter, brown sugar, and pumpkin pie spice, ready to mix. The springform pan, lined with parchment paper and coated with non-stick spray, sits ready for the crust.
  • 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.
    The gingersnap mixture is being pressed evenly into the springform pan using a spatula. The pan is then placed in the oven, visible on the white marble cooktop, set to bake for 12 minutes at 350°F.
  • Separate 2 cups of cheesecake batter and mix with pumpkin puree, pumpkin pie spice, and cinnamon.
    A stand mixer on the white marble cooktop is beating softened cream cheese until smooth. Gradually, eggs, sugar, Greek yogurt, and vanilla extract are being added, creating a creamy and luscious batter.
  • Layer batters alternately in the crust, starting with plain batter, then pumpkin batter. Swirl layers gently with a toothpick.
    Layers of plain and pumpkin cheesecake batter are alternately poured into the springform pan, resting on the white marble cooktop. A toothpick is used to create an elegant marbled swirl pattern in the batter.
  • 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.
    The springform pan, wrapped in foil, sits in a water bath inside the oven, baking at 325°F. The white marble cooktop is visible in the foreground, and the cheesecake is baking evenly in the warm oven light.
  • Turn off the oven, let the cheesecake rest inside for 30 minutes, then cool with the oven door cracked for 1 hour.
    The chilled cheesecake is beautifully plated on a white dish. Swirls of whipped cream and drizzles of salted caramel sauce adorn the top. A knife, wet for a clean slice, is cutting a perfect piece on the white marble cooktop.
  • 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.