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Close-up shot of the cheesecake cooling on a wire rack, then placed in the refrigerator to chill for at least 3 hours before serving

Pumpkin Swirl Chessecake Recipe

This Pumpkin Swirl Cheesecake is a showstopper dessert with a creamy vanilla base and luscious pumpkin spice swirls. Perfectly spiced and baked to silky perfection, it’s the ultimate fall treat for any celebration!
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 321 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups
  • Baking sheet

Ingredients
  

Graham Cracker Crust Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ⅓ cup salted butter melted
  • 3 – 8 oz. packages cream cheese softened 24 oz. total
  • 1 ½ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ cup heavy whipping cream plus more for topping
  • ½ cup sour cream room temperature
  • 3 large eggs room temperature
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 cup pumpkin puree

Instructions
 

  • Preheat the oven to 325°F and grease a 9-inch springform pan. Line the bottom with parchment paper.
    Close-up shot of a 9-inch springform pan greased and lined with parchment paper, sitting on a marble countertop, ready for the cheesecake crust.
  • Mix graham cracker crumbs, melted butter, and ⅓ cup sugar in a bowl, then press into the pan to form a crust, covering the bottom and halfway up the sides. Set aside.
    Close-up shot of a mixing bowl with graham cracker crumbs, melted butter, and sugar being mixed together, forming a sandy, crumbly texture
  • Beat cream cheese until fluffy, then add 1 ½ cups sugar and mix for 1 minute.
    Close-up shot of a large mixing bowl, where softened cream cheese is being beaten with sugar until light and fluffy
  • Add flour, vanilla, sour cream, and heavy cream, mixing just until combined. Gently stir in eggs one at a time by hand.
    Close-up shot of the mixing bowl, with flour, vanilla extract, sour cream, and heavy whipping cream added to the cheesecake batter, being mixed gently.
  • Divide the cheesecake batter in half. Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg to one half, stirring gently.
  • Alternate scoops of plain and pumpkin batter into the crust, then swirl with a knife for a marbled effect.
    Close-up shot of the springform pan, with alternating scoops of plain and pumpkin cheesecake batter being swirled together using a knife for a marbled effect.
  • Wrap the pan in two layers of foil, place it in a larger pan, and add water to create a water bath.
  • Bake for 50 minutes, then turn off the oven and let the cheesecake rest with the door closed for 20 minutes. Crack the door open and leave for another 20 minutes.
    Close-up shot of the cheesecake baking in the oven, with the edges set and the center slightly wobbly, indicating it's almost done
  • Cool completely, then chill in the refrigerator for at least 3 hours before serving.
    Close-up shot of the cheesecake slice cooling on a wire rack, then placed in the refrigerator to chill for at least 3 hours before serving