This Pumpkin Swirl Cheesecake is a fall favorite, combining creamy cheesecake with a yummy pumpkin spice mix. It’s like pumpkin pie and cheesecake had a delicious baby!
Every bite is a treat for the senses! I love serving it with whipped cream on top. Who could resist that creamy goodness? Plus, it’s super easy to make—just swirl and bake!
Key Ingredients & Substitutions
Graham cracker crumbs: A classic base for the crust, you can substitute with cookie crumbs like digestive biscuits or golden Oreos if you’re in the mood for a twist. Gluten-free options are available if needed—but remember they might alter the taste slightly!
Pumpkin puree: Always use pure pumpkin puree, not pie filling. If fresh pumpkin is available, you can roast and puree it. For a different flavor, mashed sweet potatoes work well too.
Cream cheese: The star in this cheesecake! If you’re looking for a lighter option, you can try Neufchâtel cheese or Greek yogurt, but the texture may differ a bit. For a dairy-free option, look for vegan cream cheese alternatives.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves is what brings that warm, cozy flavor. Feel free to adjust based on your taste—nutmeg can be strong, so be cautious if you’re sensitive to strong flavors!
How Do I Prevent My Cheesecake From Cracking?
One common challenge with cheesecake is cracking. Thankfully, there are simple ways to avoid this. The water bath technique is key—it gently heats the cheesecake, preventing it from cooking too quickly.
- Prepare the springform pan and wrap it with foil to prevent water from leaking in.
- Fill a larger pan with hot water halfway up the sides of the springform pan.
- Once the cheesecake is done baking, turn off the oven and leave the door ajar for an hour. This gradual cooling helps prevent cracks.
- Lastly, remember to cool it completely before refrigerating. Cold cakes tend to hold their shape better!
With these tips and switches, your Pumpkin Swirl Cheesecake will turn out fantastic every time! Enjoy baking!
How to Make Pumpkin Swirl Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Pumpkin Cheesecake Layer:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 2 large eggs + 1 egg yolk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
For the Cream Cheese Layer (White Portion for Swirls):
- 16 oz cream cheese, softened
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, and then you will need to bake it for 60–70 minutes. After it’s baked, let it cool for an hour in the oven and then refrigerate for at least 4 hours, or overnight for best results. So, in total, you should expect to set aside about 5 hours, including cooling and chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter until everything is combined nicely. Press this mixture firmly into the bottom and about 1-inch up the sides of a 9-inch springform pan. Bake the crust for 8 minutes, then take it out of the oven and let it cool slightly while you prepare the filling.
2. Make the Pumpkin Layer:
In a large bowl, beat the 8 oz of softened cream cheese until it’s nice and smooth. Then add the pumpkin puree, eggs, egg yolk, sugar, cinnamon, nutmeg, ginger, cloves, and salt. Mix everything together until it’s well combined and smooth, then set this mixture aside.
3. Make the Cream Cheese Swirl Layer:
In another bowl, beat the 16 oz of softened cream cheese until it’s smooth. Add in the eggs, sugar, sour cream, and vanilla extract. Mix until everything is thoroughly combined and creamy.
4. Assemble the Cheesecake:
Now, pour the pumpkin mixture into the prepared crust. On top of that, dollop the cream cheese swirl mixture, placing spoonfuls evenly across the pumpkin layer. Use a knife or skewer to gently swirl the cream cheese mixture into the pumpkin layer to create a lovely marbled effect.
5. Bake the Cheesecake:
Place the springform pan in a larger roasting pan, and fill the larger pan with hot water, so it goes halfway up the sides of the springform pan (this is the water bath). Bake at 350°F (175°C) for about 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, leaving the cheesecake inside to cool for 1 hour to help prevent cracking.
6. Chill the Cheesecake:
After an hour, carefully take the cheesecake out of the water bath and let it cool completely at room temperature. Once it’s cool, pop it in the fridge to chill for at least 4 hours, or overnight if you can wait!
7. Serve:
To serve, carefully remove the sides of the springform pan. Slice the cheesecake and serve it chilled. For an extra touch, feel free to top with whipped cream. Enjoy every creamy, delicious bite of your Pumpkin Swirl Cheesecake!
Enjoy your smooth, creamy Pumpkin Swirl Cheesecake with lovely festive flavors and beautiful swirls!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crust is classic, you can use oreo, shortbread, or even almond flour for a gluten-free option. Just ensure the texture allows for pressing firmly into the pan.
Can I Make This Cheesecake Without Eggs?
Yes! For an egg-free version, you can substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer. The texture may be slightly different, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the fridge before serving.
Can I Add Other Flavors or Ingredients?
Definitely! Feel free to mix in chocolate chips, nuts, or a swirl of caramel for extra flavor. You can also adjust the spices based on your preference. Just keep the main pumpkin cheesecake structure intact!
