This Pumpkin Swirl Cheesecake is the cozy fall dessert I make when I want guaranteed compliments. It is silky, gently spiced, and marbled with pumpkin ribbons that look bakery-fancy but are truly so simple.
Grab your favorite sweater, put on the kettle, and let’s bake a cheesecake that tastes like crisp leaves and warm kitchen lights.
Pumpkin Swirl Cheesecake
Equipment
- 1 Springform pan 9-inch
- 2 Heavy-duty aluminum foil wide; to wrap pan for water bath
- 1 Deep roasting pan for water bath
- 1 Kettle for boiling water
- 1 Electric Mixer hand or stand mixer
- 2 Mixing Bowls
- 1 Rubber spatula
- 1 Thin knife or skewer for swirling and releasing edges
- 1 Cooling rack
- 1 Measuring cups and spoons for accuracy
Ingredients
For the crust
- 1.5 cup graham cracker crumbs sub gingersnap crumbs for extra spice or gluten-free crumbs
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 0.5 tsp ground cinnamon optional
- 1 pinch fine sea salt
For the cheesecake batter
- 24 oz cream cheese room temperature; use full-fat bricks
- 0.75 cup granulated sugar
- 0.5 cup sour cream room temperature
- 3 eggs large, room temperature
- 1 tsp vanilla extract
- 1 tbsp cornstarch or 2 tsp all-purpose flour
- 0.125 tsp fine sea salt
For the pumpkin swirl
- 0.75 cup pumpkin puree canned
- 0.25 cup light brown sugar
- 1 tsp pumpkin pie spice or 3/4 tsp cinnamon + 1/8 tsp ginger + 1/8 tsp nutmeg
- 1 tbsp all-purpose flour
- 1 cup reserved cheesecake batter to lighten the pumpkin mixture
Optional toppings
- Lightly sweetened whipped cream
- Salted caramel or maple drizzle
- Toasted pecans
Instructions
Prep the Pan and Oven
- Heat oven to 325 b0F (163 b0C). Wrap the outside of a 9-inch springform pan with 2 layers of wide foil to keep water out. Lightly grease the inside. Set a kettle of water to boil for the water bath.
Make the Crust
- Stir graham crumbs, sugar, cinnamon, and salt with melted butter until it feels like wet sand. Press firmly into the bottom of the pan. Bake 8 minutes, then cool while you make the filling.
Beat the Cheesecake Batter
- In a large bowl, beat cream cheese on medium speed until completely smooth, 1 to 2 minutes. Add sugar, cornstarch, and salt; beat just until combined. Mix in sour cream and vanilla. Add eggs one at a time on low, scraping the bowl and mixing only until incorporated. Avoid overmixing.
Mix the Pumpkin Swirl
- In a separate bowl, whisk pumpkin puree, brown sugar, pumpkin pie spice, and flour until smooth. Fold in 1 cup of the cheesecake batter to create a creamy pumpkin mixture that swirls without sinking.
Assemble and Swirl
- Pour the plain cheesecake batter over the crust. Spoon the pumpkin mixture in 6 to 8 dollops across the top. Drag a thin knife or skewer through the dollops in gentle figure eights to create swirls. Do not over-swarm so distinct ribbons remain.
Bake in a Water Bath
- Set the foil-wrapped pan inside a deep roasting pan. Pour hot water into the roasting pan so it reaches halfway up the cheesecake pan. Bake 55 to 70 minutes, until edges are set and the center (about 2 inches) still wobbles slightly.
Cool, Chill, and Serve
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, discard foil, and cool fully at room temperature. Chill uncovered 1 hour, then cover and chill at least 4 hours or overnight. Run a thin knife around the edge before releasing the ring. Slice with a hot, clean knife.
Notes
Why You’ll Love This Pumpkin Swirl Cheesecake Recipe
- Bakery-beautiful marbling with zero stress
- Ultra creamy texture with clean slices every time
- Warm pumpkin spice flavor that is balanced, not overpowering
- Make ahead friendly for holidays and gatherings
- Easy ingredient swaps to fit your pantry and diet
Pumpkin Swirl Cheesecake Recipe Ingredients & Substitutions
For the crust
- 1 1/2 cups graham cracker crumbs, 150 g (sub gingersnap crumbs for extra spice or gluten-free crumbs to make it GF)
- 5 tbsp unsalted butter, melted, 70 g (sub coconut oil for dairy-free)
- 2 tbsp granulated sugar, 25 g
- 1/2 tsp ground cinnamon, optional
- Pinch of fine sea salt
For the cheesecake batter
- 24 oz cream cheese, room temp, 680 g (use full-fat bricks for best texture; dairy-free cream cheese works with slight texture change)
- 3/4 cup granulated sugar, 150 g
- 1/2 cup sour cream, 120 g (sub plain Greek yogurt)
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1 tbsp cornstarch, 8 g (sub 2 tsp all-purpose flour)
- 1/8 tsp fine sea salt
For the pumpkin swirl
- 3/4 cup pumpkin puree, 170 g
- 1/4 cup light brown sugar, 50 g
- 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/8 tsp ginger + 1/8 tsp nutmeg)
- 1 tbsp all-purpose flour, 8 g
- 1 cup reserved cheesecake batter to lighten the pumpkin mixture
Optional toppings
- Lightly sweetened whipped cream
- Salted caramel or maple drizzle
- Toasted pecans
Ingredient notes: Use canned pumpkin puree, not pumpkin pie filling. Room temperature dairy and eggs are key for a silky batter that mixes without lumps.
Step-by-Step Instructions to Make Pumpkin Swirl Cheesecake Recipe
Prep the Pan and Oven
Heat oven to 325°F, 163°C. Wrap the outside of a 9 inch springform pan with 2 layers of wide foil to keep water out. Lightly grease the inside. Set a kettle of water to boil for the water bath.
Make the Crust
Stir crumbs, sugar, cinnamon, and salt with melted butter until it feels like wet sand. Press firmly into the bottom of the pan. Bake 8 minutes, then cool while you make the filling.
Beat the Cheesecake Batter
In a large bowl, beat cream cheese on medium speed until completely smooth, 1 to 2 minutes. Add sugar, cornstarch, and salt. Beat just until combined. Mix in sour cream and vanilla. Add eggs one at a time on low, scraping the bowl and mixing only until incorporated. Overmixing adds air that can cause cracks.
Mix the Pumpkin Swirl
In a separate bowl, whisk pumpkin puree, brown sugar, spice, and flour until smooth. Fold in 1 cup of the cheesecake batter to create a creamy pumpkin mixture that swirls beautifully without sinking.
Assemble and Swirl
Pour the plain cheesecake batter over the crust. Spoon the pumpkin mixture in 6 to 8 dollops across the top. Drag a thin knife or skewer through the dollops in gentle figure eights to create swirls. Avoid over-swirling so distinct ribbons remain.
Bake in a Water Bath
Set the foil-wrapped pan inside a deep roasting pan. Pour hot water into the roasting pan so it reaches halfway up the cheesecake pan. Bake 55 to 70 minutes. It is done when the edges are set and the center, about 2 inches, still wobbles slightly.
Cool, Chill, and Serve
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, discard foil, and cool fully at room temp. Chill uncovered 1 hour, then cover and chill at least 4 hours or overnight. Run a thin knife around the edge before releasing the ring. Slice with a hot, clean knife.
Tips for Success
- Use room temperature ingredients so the batter blends perfectly smooth.
- Mix on low and stop when combined to avoid excess air bubbles.
- Water bath equals creamy texture and fewer cracks. Foil-wrap well.
- Do the jiggle test. Slight wobble in the center means it will set as it cools.
- Cool gradually to prevent cracks, then chill fully for clean slices.
Variations of Pumpkin Swirl Cheesecake Recipe
- Gingersnap crust: Swap all graham crumbs for gingersnaps for a spicy kick.
- Maple pumpkin swirl: Replace brown sugar with 3 tbsp maple syrup in the pumpkin mixture.
- Chocolate swirl: Add 2 oz melted dark chocolate to half the pumpkin mixture for a two-tone swirl.
- Mini cheesecakes: Bake in a lined muffin tin at 325°F for 18 to 22 minutes, no water bath needed.
- Gluten-free: Use GF cookie crumbs and cornstarch instead of flour.
Serving Suggestions: What to Pair with Pumpkin Swirl Cheesecake
- Clouds of lightly sweetened whipped cream with a pinch of cinnamon
- Warm salted caramel or maple drizzle
- Toasted pecans or candied pepitas for crunch
- Fresh coffee, chai latte, or a small pour of bourbon
Storage & Reheating Instructions
- Refrigerate: Cover and refrigerate up to 5 days.
- Freeze: Chill fully, then freeze whole or in slices, well wrapped, up to 2 months. Thaw overnight in the fridge.
- Do not reheat: Cheesecake is served chilled or lightly cool for best texture.
Memories Made Around the Table
I first served this at a leaf-crunching fall dinner with friends, and everyone paused after the first bite. The swirls were pretty, but it was the velvet texture and warm spice that turned a quiet moment into happy chatter.
FAQs
How do I prevent cracks? Use room temp ingredients, avoid overmixing, bake in a water bath, and cool slowly in the oven with the door cracked before chilling.
Can I skip the water bath? Yes, but expect a firmer texture and a higher chance of cracking. If skipping, bake at 300°F for a bit longer and set a pan of hot water on a lower rack for gentle humidity.
Fresh or canned pumpkin? Use canned pumpkin puree for consistent moisture. If using homemade, drain well to reduce excess water.
Can I make it ahead? Absolutely. Cheesecake is best made 1 day ahead so it chills and sets fully.
Which pan size works? A 9 inch springform is ideal. An 8 inch will be taller and may require an extra 10 to 15 minutes.
Final Thoughts
This Pumpkin Swirl Cheesecake is elegant enough for the holidays and easy enough for a cozy weekend bake. If you try it, leave a note and tell me how you swirled yours.