Pumpkin Swirl Cheesecake
A silky vanilla cheesecake marbled with spiced pumpkin on a graham cracker crust, this Pumpkin Swirl Cheesecake combines two favorite desserts in one, with vibrant swirls of pumpkin. Your new fall crowd favorite!
This Pumpkin Swirl Cheesecake is truly the best of both worlds: classic New York-style cheesecake with all the flavors of pumpkin pie, swirled together in one slice. The texture is ultra-creamy, the crust is crunchy, and the pumpkin flavors hit that “just right” sweet spot of spiced fall flavor without overpowering the vanilla cheesecake.
I love cheesecakes for holiday desserts because they check all the most important boxes: make-ahead, crowd-pleasing, and easy-to-transport. Bake your cheesecake the day before (or even weeks before and freeze it!), let it chill overnight, and free up the oven for dinner. It slices cleanly, holds it shape on a buffet table, and travels well if you’re heading to a friend’s house.
If you love my classic Pumpkin Cheesecake, you already know how velvety pumpkin is when it’s baked in a cheesecake. Or perhaps you’re a fan of the Sweet Potato Cheesecake (the most popular fall recipe on my site last year!).
This Pumpkin Swirl Cheesecake is a little different. Instead of a single pumpkin base, we start with a vanilla cheesecake and swirl in the spiced pumpkin. The marbling looks bakery-fancy without extra effort, and the balance is spot on between the creamy vanilla cheesecake and spiced pumpkin flavor.
Slice it small or generously, serve it with whipped cream, and watch the pate come back empty. This one always disappears fast!
Why You’ll Love This Recipe
- Ultra Creamy Texture: Adding sour cream plus low temperature yields the smoothest, silkiest cheesecake.
- Balanced Spice: Cinnamon, nutmeg, ginger, and cloves complement pumpkin without overwhelming the vanilla base.
- Make-Ahead Friendly: Chill time improves the flavor and texture, perfect for hectic holidayd inners.
- Clear, Science-Baked Method: Baking at a lower temperature, slow cool, and temperature cues minimize cracks.
Ingredients and Substitutions
Here’s what you need to make this Pumpkin Swirl Cheesecake, along with some ingredient suggestions and substitutions.
- Graham Cracker Crumbs: Substitute crushed gingersnaps for a spicier flavor, or use gluten-free graham crackers for an easy gluten-free cheesecake.
- Cream Cheese: Use full-fat, room temperature bricks of cream cheese, not whipped cream cheese.
- Sour Cream: Sour cream adds a slightly tangy flavor to offset the sweetness of the cheesecake. If you are not a fan of the flavor of sour cream, substitute full-fat plain yogurt or heavy cream.
- Pumpkin Puree: Use 100% pumpkin, not pumpkin pie filling. If the puree seems watery, blot with paper towels before using to remove excess moisture.
- Spices: The recipe calls for cinnamon, nutmeg, ginger, and cloves, but other warm spices, like cardamom, are delicious, or substitute with two teaspoons of pumpkin pie spice.
How to Make Pumpkin Swirl Cheesecake
- Par-Bake the Crust: Combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes.
- Make the Cheesecake Base: Beat the cream cheese and sugar until combined, then mix in the sour cream, vanilla, and salt. Add the eggs, mixing on low until just combined.
- Make the Pumpkin Swirl: In a seprate bowl, stir the pumpkin with brown sugar and spices until smooth. Stir in about 1 cup of cheesecake batter.
- Layer and Swirl: Pour half the cheesecake batter into the crust, followed by dollops of the pumpkin swirl and repeat. Use a knife to swirl the batters together.
- Bake: Use a traditional or pan-in-pan waterbath to bake the cheesecake until the edges are set and the center wobbles when nudged. Cool slowly in the oven, then remove and cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Gentle Heat for Layered Cheesecakes
Pumpkin swirl cheesecakes have two batters with slightly different compositions. The vanilla layer is richer in fat, while the pumpkin layer has more water and a touch of fiber. Those differences mean the two regions set at different rates. Without proper control, the edges of the cake can overheat before the cooler, wetter pumpkin pockets finish setting, which builds internal stress and invites cracks.
We’re going to combat this by using a water bath, baking at a lower temperature, and cooling gently. A water bath surrounds the springform pan with a uniform, high-heat-capacity buffer. The water stays at 212°F (at sea level!) and releases steam, so the surface does not dry out as quickly. This gentle, even environment slows the rate at which the outside of the cheesecake heats when compared to baking in a dry oven.
Kitchen Chemistry
Baking a cheesecake in a water bath evens out heat transfer and raises ambient humidity, so the proteins from the egg coagulate uniformly across both the vanilla base and pumpkin swirl. This minimizes internal stress and surface drying, reducing cracking.
Swirled cheesecake also results in thin and thick paths within the same slice. The pumpkin streaks can overcook if the surface dries while the thicker vanilla areas are still coming up to temperature. Moist heat reduces surface evaporation and helps the entire custard rise in temperature at a steady pace. This results in a uniform protein gel from edge to center and across the swirl pattern.
Tips and Tricks for the Best Pumpkin Swirl Cheesecake
- Room Temperature Ingredients: Start with room temperature cream cheese, eggs, and sour cream to ensure everything mixes smoothly, preventing lumps and overmixing.
- Low Speed Only: Mixing on low speed minimizes air, which expands in the oven and contributes to cracks.
- Mix Pumpkin with Cheesecake: Folding in a cup of the cheesecake batter lightens the pumpkin swirl for a more uniform texture and more even baking.
- Bake to Wobble: The cheesecake is done when the edges are set, but the center still jiggles. An instant-read thermometer inserted in the center of the cheesecake should register 150-155°F.
- Overnight Chill: A longer chill improves temperature and helps slices cut cleanly. The cheesecake should be refrigerated for a minimum of 6 hours, but overnight is even better.
- Storage: The baked cheesecake can be stored, covered, in the refrigerator for up to 5 days, or frozen for up to 2 months. Thaw overnight in the refrigerator.
- Recommended Tools: 9-inch Springform Pan | 10 Inch Cake Pan | Stand Mixer | Kitchen Scale
More Fall Cheesecakes
- Pumpkin Cheesecake
- Caramel Apple Cheesecake
- Cranberry Cheesecake
- Turtle Cheesecake
- Sweet Potato Cheesecake
Pumpkin Swirl Cheesecake
A silky vanilla cheesecake marbled with spiced pumpkin on a graham cracker crust, this Pumpkin Swirl Cheesecake combines two favorite desserts in one
Ingredients
For the Crust:
- 1 1/2 cups (213 grams) graham cracker crumbs (approximately 12 full size sheets, finely crushed)
- 1/3 cup (66 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
- 1/2 teaspoon cinnamon
For the Cheesecake:
- 32 ounces (908 grams) cream cheese, room temperature
- 1 cup (198 grams) granulated sugar
- 2/3 cup (151 grams) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
For the Pumpkin Swirl:
- 1 cup (227 grams) canned pumpkin puree
- 1/3 cup (71 grams) brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Make the graham cracker crust. Combine the finely crushed graham cracker crumbs, sugar, cinnamon, and melted butter until thoroughly mixed. Press this mixture into a 9-inch springform pan lined with parchment paper across the bottom and extend up the sides. Bake at 350 °F for 10 minutes, then set aside to cool. Reduce the oven temperature to 325 °F.
- Make the cheesecake. Using an electric mixer with the paddle attachment, beat the cream cheese and sugars until creamy and well combined, 2 to 3 minutes. Mix in the sour cream, vanilla extract, and salt until well combined. Add the eggs, one at a time, scraping down the sides and bottom of the bowl. Do not over-mix the cheesecake - this makes it more likely to crack.
- Make the pumpkin swirl. In a medium bowl, whisk the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir in 1 to 1 1/2 cups of the cheesecake batter until fully combined.
- Prepare the springform pan. Wrap the springform pan in 3 layers of aluminum foil, or create a pan-in-pan water bath by placing the 9-inch springform pan inside a 10-inch cake pan (both pans will be placed inside the water bath). Pour the cheesecake batter into the graham cracker crust.
- Layer the cheesecake: Pour half of the plain cheesecake batter over the cooled crust. Add half the pumpkin mixture in spoonfuls. Repeat layers with the remaining cheesecake and pumpkin batters. Use a knife or skewer to gently swirl the batters together for a marbled effect.
- Bake the cheesecake. Place the springform pan or larger 10-inch cake pan inside a larger roasting pan and add hot water until the water level comes approximately halfway up the sides of the springform pan (or the outer cake pan). Bake at 325 °F for 70-75 minutes, or until the edges have set but a 3 to 4-inch diameter circle in the center of the cheesecake still jiggles. Turn off the oven and open the door slightly; cool in the warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour before placing it in the refrigerator to chill for at least 4 hours, preferably overnight before unmolding from the springform pan.
- Decorate with whipped cream or drizzles of caramel sauce.
Notes
- Start with room temperature cream cheese, eggs, and sour cream to ensure everything mixes smoothly, preventing lumps and overmixing.
- Mixing on low speed minimizes air, which expands in the oven and contributes to cracks.
- Folding in a cup of the cheesecake batter lightens the pumpkin swirl for a more uniform texture and more even baking.
- The cheesecake is done when the edges are set, but the center still jiggles. An instant-read thermometer inserted in the center of the cheesecake should register 150-155°F.
- The baked cheesecake can be stored, covered, in the refrigerator for up to 5 days, or frozen for up to 2 months. Thaw overnight in the refrigerator.
- Recommended Tools: 9-inch Springform Pan | 10 Inch Cake Pan | Stand Mixer | Kitchen Scale
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