This pumpkin swirl cheesecake is a rich, creamy dessert that’s perfect for Thanksgiving and year-round celebrations. It combines silky cheesecake with spiced pumpkin swirls on a buttery graham cracker crust. Serve slices topped with whipped cream.
This recipe was first published on November 4, 2020.
This pumpkin swirl cheesecake is a family favorite and often the first dessert to disappear at holiday gatherings. It blends the best elements of cheesecake and pumpkin pie with a tender graham cracker base.
How To Make Pumpkin Cheesecake
Start with a 9-inch springform pan so the cheesecake releases easily when baked. You’ll prepare three components in separate bowls: the cheesecake batter, the pumpkin mixture, and the graham cracker crust.
Cheesecake batter: Beat room temperature cream cheese with vanilla, salt, cornstarch, sugar, and sour cream until smooth and silky (about 3 minutes). Add the eggs and mix until fully combined.
Pumpkin mixture: Whisk together pumpkin puree, pumpkin pie spice, salt, and brown sugar until smooth. Remove about 1 1/4 cups of the plain cheesecake batter and stir it into the pumpkin mixture until combined.
Graham cracker crust: Pulse graham crackers with sugar, a pinch of salt, and a touch of pumpkin pie spice in a food processor until fine crumbs form. Add melted butter and pulse until the crumbs hold together. Press evenly into the bottom of the prepared springform pan.
Line the bottom of the springform pan with a parchment circle. Wrap the outside base and lower sides with tin foil to prevent water from leaking in during the water bath. Bake the crust at 325°F (163°C) for 5–10 minutes, then remove from the oven.
Pour the plain cheesecake batter into the crust and gently tap the pan on the counter to release air bubbles. Dollop spoonfuls of the pumpkin mixture over the top, then use a knife to swirl—stop before you reach the crust to avoid disturbing it.
Place the springform pan on a rimmed baking sheet. Pour hot water into the baking sheet until it comes halfway up the sides of the springform pan to create a water bath. Bake at 325°F for 45–60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Avoid opening the oven while baking to prevent cracking.
Pumpkin Cheesecake Tips
Room temperature ingredients: Use softened cream cheese and room-temperature eggs for a smooth, lump-free batter.
Chill time: For best texture and flavor, chill the cheesecake at least 4 hours, and preferably overnight (about 24 hours) before serving.
Water bath: A water bath helps the cheesecake bake evenly and reduces the chance of cracks. Be sure to wrap the pan in foil so water doesn’t seep into the crust.
Avoid overbaking: Remove the cheesecake while the center still jiggles slightly; it will continue to set as it cools. Overbaking increases the chance of cracks.
No peeking: Keep the oven door closed during baking. Use the oven light if you need to check progress.
More Thanksgiving Recipes
Planning a Thanksgiving menu? Try other classic sides and desserts that pair well with this cheesecake.
- Buttery herb dinner rolls
- Maple cream cheese cinnamon rolls
- Apple crisp with oat topping
- Sweet potato casserole
The Best Pumpkin Swirl Cheesecake
This pumpkin swirl cheesecake is rich, creamy, and full of warm pumpkin spice. A whipped cream topping complements each slice.
Ingredients
- 16 oz cream cheese, room temperature
- 3 eggs
- 1 tsp vanilla extract
- ⅛ tsp kosher salt
- 1 tbsp corn starch
- ¾ cup cane sugar
- ¼ cup sour cream
- Whipped cream for serving
Pumpkin Pie Mixture
- 15 oz can pumpkin puree
- 1 ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 tbsp brown sugar
Graham Cracker Crust
- 1 sleeve graham crackers (about 9 sheets)
- 3 tbsp butter, melted
- 1 tbsp cane sugar
- Pinch of kosher salt
- ⅛ tsp pumpkin pie spice (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Beat cream cheese, vanilla, salt, cornstarch, sugar, and sour cream for about 3 minutes until smooth. Add eggs and mix until combined.
- In a separate bowl, beat pumpkin puree, pumpkin pie spice, salt, and brown sugar until smooth. Stir 1 1/4 cups of the cheesecake batter into the pumpkin mixture.
- Process graham crackers with sugar, salt, and pumpkin pie spice until fine. Add melted butter and pulse until combined. Press into the bottom of a parchment-lined springform pan.
- Wrap the pan bottom and lower sides in foil. Bake crust 5–10 minutes, then remove from oven.
- Pour the plain cheesecake batter into the crust and tap to remove air bubbles. Dollop pumpkin batter over the top and swirl gently with a knife.
- Place the pan on a rimmed baking sheet and add hot water to create a water bath halfway up the pan. Bake 45–60 minutes until the edges are set and the center still jiggles slightly.
- Cool, then refrigerate at least 4 hours or overnight before serving. Top with whipped cream if desired.
Notes
Air bubbles: Tap the pan after adding batter to release bubbles.
Swirls: Don’t push the knife too deep when swirling to avoid disturbing the crust.
Center jiggle: The center should still jiggle when you remove it; it will set as it cools.
Water bath: Wrapping the pan in foil prevents water from leaking into the cake and helps minimize cracks.
Chill: For best texture and flavor, chill the cheesecake overnight.
Nutrition Information (per serving):
Calories: 316
Total Fat: 22g
Cholesterol: 114mg
Carbohydrates: 26g
Protein: 5g
Nutrition figures are estimates from online calculators.