This Pumpkin Swirl Cheesecake Recipe tastes like crisp fall afternoons in every silky bite. You get a super creamy vanilla cheesecake with ribbons of spiced pumpkin, baked gently for a crack-free finish and unforgettable holiday dessert.
Pumpkin Swirl Cheesecake Recipe (Creamy, No Cracks)
Equipment
- 1 9-inch springform pan
- 1 Heavy-duty foil
- 1 Large roasting pan for water bath
- 1 Electric Mixer hand or stand
- 1 Kettle for hot water (optional)
- 1 Thin knife or skewer for swirling
Ingredients
Crust
- 1.5 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 0.5 tsp ground cinnamon optional
- 1 pinch fine salt
- 5 tbsp unsalted butter melted
Cheesecake Batter
- 24 oz cream cheese full-fat brick-style, room temperature
- 0.75 cup granulated sugar
- 0.75 cup sour cream
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 tbsp cornstarch or 2 tbsp all-purpose flour
- 1 tsp fresh lemon juice optional
- 1 pinch fine salt
Pumpkin Swirl
- 0.75 cup pumpkin puree not pumpkin pie filling
- 0.25 cup light brown sugar
- 1.5 tsp pumpkin pie spice or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves
Instructions
Step-by-Step Instructions
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to seal the base and sides. Lightly grease the inside. Set a kettle of water to boil for the water bath.
- Stir graham crumbs, sugar, cinnamon, and salt. Add melted butter and mix until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 8 minutes, then cool while you make the batter.
- With a mixer on medium-low, beat cream cheese until completely smooth and creamy, about 2 minutes. Scrape the bowl well; smooth cream cheese prevents lumps.
- Beat in granulated sugar, sour cream, vanilla, lemon juice, cornstarch, and salt on low until silky. Keep speed low to avoid incorporating excess air.
- Mix in eggs one at a time on low just until combined. Do not overmix. Tap the bowl on the counter to pop surface bubbles.
- Remove 1 cup of the plain batter to a bowl. Whisk in pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
- Pour the remaining plain batter into the crust. Spoon the pumpkin mixture over the top in 6 to 8 dollops. Use a thin knife or skewer to gently swirl, moving in figure-8 motions for marbled ribbons. Do not over-swirl.
- Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform. Bake 60 to 70 minutes, until edges are set and the center wobbles like Jell-O, about a 2-inch jiggle.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove the pan from the water, unwrap the foil, and run a thin knife around the edge to release. Cool to room temperature, then chill at least 6 hours or overnight.
- For clean slices, warm a sharp knife under hot water and wipe between cuts. Serve plain or top with lightly sweetened whipped cream and a sprinkle of cinnamon.
Notes
Why You’ll Love This Pumpkin Swirl Cheesecake Recipe
- Ultra creamy texture with a beautiful pumpkin swirl that looks bakery-fancy.
- No-crack method using a simple water bath and slow cooling.
- Balanced sweetness with warm spices that never overpower the tangy cheesecake.
- Make-ahead friendly for stress-free entertaining.
- Easy substitutions for crusts and dairy to suit your kitchen.
Pumpkin Swirl Cheesecake Recipe Ingredients & Substitutions
Pan: 9-inch springform pan, heavy-duty foil, large roasting pan for water bath.
- Crust
- 1 1/2 cups (180 g) graham cracker crumbs; swap with gingersnaps or digestive biscuits. Use gluten-free grahams for GF.
- 2 tbsp granulated sugar; brown sugar works for deeper flavor.
- 1/2 tsp ground cinnamon, optional.
- Pinch fine salt.
- 5 tbsp (70 g) unsalted butter, melted; coconut oil works but gives a light coconut note.
- Cheesecake Batter
- 24 oz (680 g) full-fat brick-style cream cheese, room temperature. Avoid whipped or spreadable tubs.
- 3/4 cup (150 g) granulated sugar.
- 3/4 cup (180 g) sour cream; thick Greek yogurt works.
- 3 large eggs, room temperature.
- 2 tsp pure vanilla extract.
- 1 tbsp cornstarch; or 2 tbsp all-purpose flour for stability.
- 1 tsp fresh lemon juice, optional brightness.
- Pinch fine salt.
- Pumpkin Swirl
- 3/4 cup (180 g) pumpkin puree, not pumpkin pie filling.
- 1/4 cup (50 g) light brown sugar.
- 1 1/2 tsp pumpkin pie spice; or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves.
Step-by-Step Instructions to Make Pumpkin Swirl Cheesecake Recipe
1. Prepare the pan and oven
Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to seal the base and sides. Lightly grease the inside. Set a kettle of water to boil for the water bath.
2. Make the crust
Stir graham crumbs, sugar, cinnamon, and salt. Add melted butter and mix until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 8 minutes, then cool while you make the batter.
3. Beat the cream cheese
With a mixer on medium-low, beat cream cheese until completely smooth and creamy, about 2 minutes. Scrape the bowl well; smooth cream cheese prevents lumps.
4. Add sugar, sour cream, and flavorings
Beat in granulated sugar, sour cream, vanilla, lemon juice, cornstarch, and salt on low until silky. Keep speed low to avoid incorporating excess air.
5. Add eggs
Mix in eggs one at a time on low just until combined. Do not overmix. Tap the bowl on the counter to pop surface bubbles.
6. Make the pumpkin swirl mixture
Remove 1 cup of the plain batter to a bowl. Whisk in pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
7. Assemble the swirl
Pour the remaining plain batter into the crust. Spoon the pumpkin mixture over the top in 6 to 8 dollops. Use a thin knife or skewer to gently swirl, moving in figure-8 motions for marbled ribbons. Do not over-swirl.
8. Bake in a water bath
Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform. Bake 60 to 70 minutes, until edges are set and the center wobbles like Jell-O, about a 2-inch jiggle.
9. Cool gradually
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove the pan from the water, unwrap the foil, and run a thin knife around the edge to release. Cool to room temperature, then chill at least 6 hours or overnight.
10. Slice and serve
For clean slices, warm a sharp knife under hot water and wipe between cuts. Serve plain or top with lightly sweetened whipped cream and a sprinkle of cinnamon.
Tips for Success
- Room-temperature dairy ensures a smooth, lump-free batter.
- Mix on low speed and stop once combined to avoid excess air that can cause cracks.
- Do not overbake. Look for a set edge with a soft wobble in the center.
- Water bath plus slow cooling helps prevent cracks and keeps the texture ultra creamy.
- Run a knife around the pan after baking to prevent the top from tearing as it contracts.
Variations of Pumpkin Swirl Cheesecake Recipe
- Gingersnap Crust: Replace grahams with gingersnaps for extra spice.
- Maple Pumpkin Swirl: Add 1 tbsp pure maple syrup to the pumpkin mixture.
- Chai Spice: Swap pumpkin spice with chai spice for a cozy twist.
- Gluten-Free: Use certified GF cookies and ensure all spices are GF.
- Mini Cheesecakes: Bake in a lined muffin tin, 18 to 20 minutes, no water bath needed.
Serving Suggestions: What to Pair with Pumpkin Swirl Cheesecake Recipe
- Maple or bourbon whipped cream.
- Salted caramel drizzle with candied pecans.
- Freshly grated nutmeg or cinnamon on top.
- Serve with hot coffee, chai, or a pour of tawny port.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 5 days. For best texture, serve slightly cool, not ice-cold.
- Freeze: Chill fully, then wrap slices individually in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge.
- To soften: If you like a silkier bite, warm a slice in the microwave 10 to 15 seconds.
Memories Made Around the Table
The first time I swirled pumpkin into cheesecake, my little helper traced figure-8s with a butter knife and gasped when the marbling appeared. We have made it every autumn since.
FAQs
Can I skip the water bath?
You can, but the texture will be denser and more prone to cracks. If you prefer not to use a bath, place a pan of hot water on the rack below to add moisture and bake a few minutes less.
Can I use pumpkin pie filling instead of pumpkin puree?
Use 100 percent pumpkin puree. Pie filling is pre-sweetened and spiced, which will throw off flavor and texture.
How do I know when my cheesecake is done?
Look for set edges with a 2-inch wobbly center. If the entire top is firm, it is overbaked. Cheesecake continues to set as it cools.
Can I make this ahead?
Absolutely. Cheesecake is best after an overnight chill. Make 1 to 2 days in advance and keep covered in the fridge.
Can I reduce the sugar?
You can reduce each sugar by up to 2 tbsp without affecting texture. Do not reduce more or the structure may suffer.
Final Thoughts
With its graceful marbling and custardy center, this Pumpkin Swirl Cheesecake Recipe brings cozy spice and creamy indulgence to any fall gathering. Make it ahead, slice it clean, and watch it disappear.