There’s just something magical about fall baking—the cozy scent of pumpkin spice, the warmth of the oven, and a creamy dessert that feels like a hug on a chilly day. This Pumpkin Swirl Cheesecake Recipe combines the richness of classic cheesecake with the comforting flavors of pumpkin pie. It’s a beautiful, easy fall dessert that looks impressive but is simple enough for beginners. Whether you’re sharing it at a holiday gathering or enjoying a slice with a cup of tea, this cheesecake is a little taste of autumn joy.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert | 25 minutes | 55 minutes | 12 servings | ~340 per slice |
Ingredients You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the pumpkin swirl:
- 1 cup canned pumpkin puree
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Step-By-Step Instructions
- Prepare the crust – Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool slightly.
- Make the cheesecake filling – In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each. Stir in vanilla extract.
- Pumpkin swirl mixture – In a separate bowl, combine pumpkin puree, brown sugar, and spices. Stir until blended.
- Assemble the cheesecake – Pour half of the cheesecake filling over the crust. Spoon dollops of the pumpkin mixture on top, then add remaining cheesecake batter. Drop more spoonfuls of pumpkin mixture and use a butter knife to gently swirl it into a marbled pattern.
- Bake – Place the pan in the oven and bake for about 50–55 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
- Chill & serve – Remove from oven, let cool to room temperature, then refrigerate at least 4 hours (overnight is best). Slice, serve, and enjoy the creamy swirls of fall flavor!
Helpful Notes & Tips
- Room temperature ingredients make a smoother batter.
- Avoid over-mixing the eggs—this helps prevent cracks.
- Store leftovers in the fridge for up to 4 days, or freeze individual slices wrapped tightly.
Recipe Variations
- Chocolate Pumpkin Swirl – Add ½ cup melted chocolate to part of the cheesecake batter before swirling.
- Lighter Version – Use light cream cheese and reduce sugar slightly.
- Spiced Cookie Crust – Swap graham crackers for crushed gingersnap cookies for extra spice.
Serving Suggestions
- Top each slice with a dollop of whipped cream and a sprinkle of cinnamon.
- Serve with warm apple cider for a cozy fall pairing.
- Garnish with candied pecans or caramel drizzle for extra sweetness.
Conclusion
This Pumpkin Swirl Cheesecake is the kind of dessert that makes fall gatherings unforgettable—creamy, spiced, and beautiful to serve. Whether you bake it for family, friends, or simply for yourself, every slice feels like a celebration of the season. So go ahead—make it, share it, and savor the cozy joy.