Description

This Pumpkin Swirl Cheesecake combines a creamy classic cheesecake with rich, spiced pumpkin swirls, all nestled on a buttery graham cracker crust. Perfectly balanced with warm autumn spices like cinnamon, ginger, and nutmeg, this decadent dessert is a seasonal favorite that bakes in a water bath for a smooth, flawless texture.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
⅓ cup salted butter, melted

Cheesecake Filling

3 – 8 oz. packages cream cheese, softened (24 oz. total)
1 ½ cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup heavy whipping cream
½ cup sour cream, room temperature
3 large eggs, room temperature

Pumpkin Mixture

1 cup pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Instructions

Prepare the Pan: Grease a 9” springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
Preheat Oven: Set your oven to 325°F (163°C) and allow it to come to temperature while preparing the ingredients.
Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ⅓ cup sugar until fully mixed. Press this mixture evenly across the bottom and halfway up the sides of the springform pan, packing it down firmly to hold its shape.
Mix Cream Cheese Base: Using a hand or stand mixer, beat softened cream cheese until light and fluffy. Gradually add 1 ½ cups sugar and beat for an additional minute.
Add Dry and Dairy Ingredients: Add flour, vanilla extract, sour cream, and heavy cream to the cream cheese mixture; blend just until combined to avoid overmixing.
Incorporate Eggs: Gently add eggs one at a time by hand-stirring to minimize excess air, which helps prevent cracks during baking.
Divide Mixture: Pour half of the cheesecake batter into a separate bowl and set it aside for the plain cheesecake layer.
Prepare Pumpkin Swirl Mixture: To the remaining batter in the original bowl, fold in pumpkin puree along with cinnamon, ginger, cloves, and nutmeg until fully combined.
Assemble the Swirl: Alternate spooning dollops of the plain batter and the pumpkin batter into the crust using an ice cream scoop. Use a knife to gently swirl the two mixtures for a marbled effect.
Prepare Water Bath: Wrap the springform pan tightly with two layers of aluminum foil to prevent water leakage and place it inside a larger roasting pan or baking dish that can hold water.
Bake in Water Bath: Pour hot water into the larger pan to come at least 1 inch up the sides of the cheesecake pan, then bake in the preheated oven for 50 minutes.
Let Cheesecake Set Gradually: After baking, turn off the oven and keep the door closed for 20 minutes. Then crack the door open slightly and leave the cheesecake inside for another 20 minutes to cool slowly and prevent cracking.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then refrigerate for at least three hours, or preferably overnight, before serving.

Notes

Using room temperature ingredients helps create a smooth, lump-free batter.
Wrapping the pan in foil and baking in a water bath prevents cracking and promotes even baking.
The slow cooling process in the oven helps avoid sudden temperature changes that can cause the cheesecake to crack.
For best flavor, chill the cheesecake overnight before serving.
Serve topped with a dollop of whipped cream for an extra indulgent touch.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Swirl Cheesecake, pumpkin cheesecake, fall dessert, autumn cheesecake, graham cracker crust cheesecake, spiced pumpkin dessert