Pumpkin Swirl Cheesecake

This pumpkin swirl cheesecake features a classic pumpkin spice swirl, a rich and creamy cheesecake filling and a delicious buttery homemade graham cracker crust.

Fall is right around the corner and you know what that means.. Pumpkin season! More specifically pumpkin spice season!

If you are like me, you look forward to the cooler weather, the cozy sweaters, and being able to indulge in all the wonderful flavors that autumn has to offer; especially pumpkin! Whether you are enjoying it in a latte, eating it in muffins and breads, or enjoying them at the patch there is just something magical about this time of year.

Pumpkin cheesecake is one of my favorite fall time desserts. I took my cheesecake recipe and put a playful twist on the classic recipe. The only difference is that in half the batter we’ll add in pumpkin puree and spices to create that addicting pumpkin swirl.  The end result is a deliciously rich and creamy cheesecake that has swirls of perfectly spiced pumpkin cheesecake throughout.

This Easy Pumpkin Swirl Cheesecake is the perfect dessert to bring to your next holiday family or friends get-together. It is sure to be a hit with everyone in attendance!

pumpkin swirl cheesecake ingredients

• Graham Cracker Crumb
• Sugar
• Unsalted Butter
• Cream Cheese
• Cornstarch
• Pure Vanilla Extract
• Eggs
• Pumpkin Puree
• Cinnamon
• Nutmeg

Graham Cracker Crumb: You can buy these already in crumb form or you can use crackers and just pulse them in a food processor or smash them in a bag with rolling pin or glass.

Unsalted Butter: Use unsalted butter in the crust. The salt content in salted butter varies from brand-to-brand which could result in an overly salty crust.

Cream Cheese: Be sure you are using cream cheese blocks, not cream cheese spread. Allow cream cheese to come to room temperature prior to mixing.

Pumpkin Puree: I recommend using canned pumpkin puree. While fresh will work, I find that canned puree creates a tastier, firmer cheesecake. I prefer the E.D. Smith brand of canned pumpkin puree. Do no use pumpkin pie filling as it already has pumpkin spices added which could result in a spice level that is not preferred.

how to make pumpkin swirl cheesecake

STEP ONE: Preheat oven to 325F. Mix together graham crumbs, sugar, and melted butter. Press this mixture into a 9-inch springform pan. Bake for 10 – 12 minutes. Remove and let cool on a wire rack while making filling.

STEP TWO: Using an electric mixer, combine one package of cream cheese, sugar, and cornstarch. Once creamed, add remainder of cream cheese and vanilla extract. Then beat one egg at a time.

STEP THREE: Take half of the cream cheese mixture and add in pumpkin puree and spices in a small bowl. Pour half the cream cheese filling in the crust. Dollop with pumpkin mixture and swirl. Repeat until all filling is in the crust.

STEP FOUR: Place pie in a water bath and bake the pie at 325 degrees for 55-65 minutes. Remove the pie from the oven and allow it to cool to room temperature. Refrigerate the pie to completely cool. Once cooled, remove rim and top with homemade whipped cream and cinnamon!

how to make water bath

While a water bath is nothing complicated; literally you are placing a springform pan in a roasting pan, filling it with hot water, and placing in the oven. 

So why is it so important? 

Cheesecakes are egg-heavy desserts.  When cooking, eggs need a moist and humid environment in the oven in order to properly rise and to avoid drying out (i.e., cracking) and burning.  The steam from the hot water, slowly and evenly lifts up the cheesecake, which reduces the possibility of cracking.  Plus, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. It really is worth taking the few extra minutes to prepare to ensure your cheesecake will come out perfect every time. 

how to store

Cheesecake can be stored in an airtight container in the fridge for 4-7 days.

how to freeze pumpkin swirl cheesecake

Freezing in springform pan:  Remove outer rim from springform pan.  Cover whole cheesecake, pan and all, with a few layers of plastic wrap.  When cheesecake is completely covered, do a final layer of aluminum foil.

Freezing without a springform pan: Once cheesecake is removed from pan, carefully place onto a piece of cardboard that is lined with parchment paper.  Completely over in a few layers of plastic wrap, with a final layer of aluminum foil.

Pumpkin Swirl Cheesecake can be stored in the freezer for up to 3 months.  When ready to eat, allow cheesecake to thaw overnight in the fridge prior to serving.

bbq bakers tips and tricks

• Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
• Use only full fat cream cheese; no spreads or reduced fat. Full fat cream cheese produces that rich, creamy flavor we all know and love.
• Do not freeze cheesecake with any toppings. Only top cheesecake prior to serving.

Ready to dive in and make this easy fall inspired Pumpkin Swirl Cheesecake? Be sure to whip up this delicious cheesecake for your next holiday get-together!

OTHER FALL DESSERTS

• Apple Cinnamon Baked Donuts
• Cinnamon Donut With Peanut Butter Frosting
• Cinnamon Toffee Banana Bread
• Apple Crisp
• Pumpkin Baked Oatmeal Cups
• Pumpkin Spice Cheesecake Macarons
• No-Churn Cinnamon Apple Ice Cream