Pumpkin Swirl Cheesecake

Name: Pumpkin Swirl Cheesecake
Prep time: 45 min
Cook time: 2 h 45 min
Total time: 9 h 30 min
Yield: 1
Cuisine: American
Ingredients: 30 gingersnap cookies; 1/4 cup granulated sugar; 3 tablespoons unsalted butter, melted; 32 ounces (4 blocks) cream cheese softened at room temperature; 1 cup granulated sugar; 1 ½ tablespoon all-purpose flour; 1 ½ tablespoon heavy cream; 1 teaspoon pumpkin pie spice; ¼ teaspoon salt; 2 teaspoons pure vanilla extract; 3 large eggs, room temperature; 1 cup canned pumpkin

posted by Zainab Mansaray on Oct 31, 2023 4 comments »

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This is your go-to pumpkin cheesecake for all your holiday gatherings. With bold pumpkin flavor, warm spices, and a gingersnap crust, it is decadent and perfect! This pumpkin swirl cheesecake is here to impress your guests and your tastebuds.

An image of the whole pumpkin swirl cheesecake on a cake stand.

This post was originally published on November 14, 2019, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a decadent fall treat!

We all know dessert is the star of the show on Thanksgiving (sorry turkey!). Now if you have been around here for a while, you know I have a very healthy Thanksgiving archive which includes your classics like Classic Pumpkin Pie, Apple Pie, Pumpkin Cake, and cupcakes. This swirled pumpkin cheesecake is about to become your new favorite.

A closeup of a cheesecake with a slice being removed.

I used my go-to cheesecake base for this recipe. You can find the original here in this white chocolate cheesecake which is an oldie but goodie around here. To this base, I added pumpkin pie spice and pumpkin puree.

A closeup of a slice of pumpkin swirl cheesecake on a white plate.

The puree is swirled into the cheesecake for a lovely visual effect however you don’t have to. So you get your pumpkin flavor, warm spices, and a creamy, decadent cheesecake in one bite! This pumpkin cheesecake is incredible.

Without much ado my friends, do make this pumpkin cheesecake for your holiday gatherings. You won’t be disappointed.

Two slices of pumpkin cheesecake on white plates.

If you are looking for more Thanksgiving dessert ideas, feel free to browse my Thanksgiving recipe archives for more.

Ingredients

gingersnap cookies
granulated sugar
unsalted butter
cream cheese
all-purpose flour
heavy cream
pumpkin pie spice
salt
pure vanilla extract
a few large eggs
some canned pumpkin

The top view of the pumpkin cheesecake showing the whipping cream and cinnamon.

How to Make Pumpkin Swirl Cheesecake

A cheesecake pan that has been wrapped in tin foil.

Preheat oven to 350 degrees F. Wrap the entire outside of a springform pan with two sheets of foil.

Using a food processor, pulse the cookies into a fine crumb.

Gingersnaps crumbs in a food processor with butter added.

Add the sugar and melted butter and process until combined.

Gingersnap cheesecake crust pressed into a cheesecake pan.

Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on the crust to create an even layer. Bake crust for a few minutes. Let cool while you prepare the filling.

The cream cheese mixture in a mixing bowl.

Reduce the oven temperature. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy.

A mixing bowl with cream cheese, sugar, and pumpkin spice added to it.

Add sugar and mix until combined, another minute, scraping down the bowl as needed. Add in the flour, heavy cream, pumpkin pie spice, salt, and vanilla extract. Mix well on medium-low speed.

The cream cheese mixture with eggs added to it.

Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.

The cheesecake batter added to the cheesecake pan with the crust.

Spoon half of the batter into the cooled crust.

Canned pumpkin added to the remaining cheesecake batter in the mixing bowl.

Using a rubber spatula, fold the canned pumpkin into the remaining batter.

The pumpkin cheesecake batter portion has been added to the cheesecake pan and swirled.

Spoon the pumpkin batter over the plain cheesecake batter, adding it in dollops. Use a butter knife or small offset spatula, to swirl the pumpkin batter into the plain cheesecake batter.

Place the springform pan into a much larger baking pan. Add hot water to the larger baking pan to reach halfway up the side of your spring-form pan.

Bake until the cheesecake is done. Then turn off the oven and leave the cheesecake in the oven for an additional time.

A baked pumpkin swirl cheesecake still in the cheesecake pan.

Remove cheesecake from oven and allow to cool at room temperature. Remove foil and refrigerate it. Remove from pan when ready to serve. Serve with whipped cream and a sprinkle of cinnamon.

The pumpkin swirl cheesecake garnished with whipping cream on a plate.

How to Store

Keep the swirl pumpkin cheesecake stored in an airtight container in your refrigerator for up to 5 days. You can freeze this cheesecake for up to 3 months. Unthaw the frozen cheesecake at room temperature.

More Pumpkin Dessert Recipes

Two slices of pumpkin cheesecake. One slice is being removed from the cheesecake and the other slice is on a white plate.

What do you think of this beautiful swirled pumpkin cheesecake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!