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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake: The Best Indulgent Fall Dessert Recipe

This Pumpkin Swirl Cheesecake is the ultimate indulgent fall dessert, featuring a creamy filling swirled with rich pumpkin flavor.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Food Processor
  • handheld mixer
  • 9-inch springform pan
  • roasting pan

Ingredients
  

Gingersnap Cookie Crust

  • 1.5 cups gingersnap cookie crumbs
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cinnamon
  • 0.25 cups unsalted butter, melted
  • 0.25 cups granulated sugar

Cheesecake Filling

  • 32 ounces full-fat brick cream cheese, softened
  • 1.5 cups granulated sugar
  • 0.333 cups full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cups pumpkin puree
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons pumpkin pie spice store-bought or homemade

Instructions
 

Preparation

  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • Make the crust: Using a food processor, pulse the gingersnap cookies into crumbs. Stir in ginger, cinnamon, sugar, and melted butter until combined. Press into the bottom and sides of a springform pan. Pre-bake for 10 minutes.
  • Make the filling: Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time. Avoid over-mixing.
  • Scoop out 2 cups of batter and mix with pumpkin, cinnamon, and pumpkin pie spice. Layer batters on crust, alternate them, and swirl together.
  • Prepare the water bath: Boil water, place the cheesecake pan in a roasting pan, and pour hot water around it.
  • Bake the cheesecake for 55-70 minutes until the center is almost set. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.
  • Loosen the cheesecake from the pan and remove the rim. Add toppings if desired, and slice to serve.
  • Store leftovers in the refrigerator for up to 5 days.

Notes

Topping suggestions include salted caramel and whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword cheesecake, fall dessert, holiday dessert, indulgent dessert, pumpkin, sweet treat
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