Go Back
–+ servings
Pumpkin Swirl Cheesecake with a crumb crust and whipped cream on top, served on a white plate.

Pumpkin Swirl Cheesecake

5 from 1 vote
A creamy, foolproof pumpkin swirl cheesecake with a crisp graham cracker crust, silky cheesecake base, and beautifully marbled pumpkin spice swirls—perfect for fall gatherings and Thanksgiving.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 ½ cups Graham cracker crumbs - finely crushed
  • 6 tablespoon Butter melted
  • 3 tablespoon Sugar
  • ½ teaspoon Cinnamon - optional
Cheesecake Base
  • 24 oz Cream cheese - softened
  • 1 cup Sugar
  • 3 large Eggs - room temp
  • 1 teaspoon Vanilla extract
  • ½ cup Sour cream
Pumpkin Swirl Mixture
  • ¾ cup Pumpkin puree - not pumpkin pie filling
  • 1 teaspoon Pumpkin pie spice
  • 2 tablespoon Brown sugar
  • 1 large Egg yolk

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer (hand or stand mixer)
  • 2–3 Mixing bowls
  • 1 Butter knife or chopstick (for swirling)
  • set Measuring cups/spoons
  • 1 Rubber spatula

Method
 

  1. Crush graham crackers into fine crumbs. Mix with melted butter, sugar, and cinnamon until it resembles wet sand. Press evenly into a springform pan and bake at 325°F for 10 minutes. Cool completely.
  2. Beat softened cream cheese until smooth (3–4 minutes). Add sugar gradually. Mix in eggs one at a time, avoiding overmixing. Fold in sour cream and vanilla.
  3. Combine pumpkin puree, pumpkin pie spice, and brown sugar until smooth. Mix in egg yolk. Consistency should be slightly thicker than cheesecake batter.
  4. Pour cheesecake batter over crust. Drop spoonfuls of pumpkin mixture on top. Drag a knife or chopstick gently in figure-8 or small circular motions to create swirls.
  5. Bake at 325°F for 55–60 minutes until edges are set and center slightly jiggles. Cool in oven with door cracked for 1 hour. Refrigerate at least 4 hours before serving.

Nutrition

Serving: 5slice (~150 g)Calories: 430kcalCarbohydrates: 38gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 29gVitamin A: 5500IUVitamin C: 1mgCalcium: 120mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!