This baked Pumpkin Swirl Cheesecake is as beautiful as it is delicious! Creamy vanilla and spiced pumpkin cheesecake swirled together and baked in a cinnamon-scented buttery graham cracker crust.
This crowd-pleasing pumpkin swirl cheesecake needs to be on your baking list this fall! Even friends of mine who do not like pumpkin desserts, love this cheesecake! It's has the perfect combination of real pumpkin and warm spices. The filling is rich and creamy, and not too sweet. The crust is buttery, with caramel notes from the brown sugar, and bakes up perfectly crisp.
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♡ Why You Will Love this Pumpkin Swirl Cheesecake 🎃🍰
- No water bath. This cheesecake is made without a traditional water bath. Instead, we'll be creating steam by placing a baking pan with boiling water on the bottom rack underneath the cheesecake.
- Pumpkin swirl. If you want to impress your family and friends this holiday season, make this cheesecake. The pumpkin swirl is a show-stopper!
- Can be made days ahead. Perfect for those busy holidays, this cheesecake can be made and stored in the fridge a couple days ahead before serving.
For more make-ahead desserts, try this dark chocolate mousse cake, strawberry pretzel cheesecake, or Biscoff pumpkin cheesecake jars.
Ingredient Notes
Here are some notes about all the ingredients used in this Pumpkin Swirl Cheesecake. Quantities and full instructions are in the recipe card below!
Graham Cracker Crust
- Graham Crackers - You can also use cinnamon graham crackers, Biscoff cookies, Nilla wafers or golden Oreos.
- Brown Sugar - Adds a touch of sweetness and helps bind the crust.
- Cinnamon - Adds a bit of flavor to the crust.
- Melted Butter - You can use salted or unsalted butter.
Pumpkin Swirl Cheesecake
- Cream Cheese Block - Make sure you're using full-fat cream cheese in blocks and to soften it at room temperature. This will prevent a lumpy cheesecake and will keep you from overmixing.
- White Sugar - Lightly sweetens the cheesecake.
- Full-Fat Sour Cream - Makes the cheesecake creamy. You'll also want the sour cream to be at room temp. You can speed things up by microwaving it in 8 second intervals, making sure to stir in between. Usually 16 seconds is enough.
- Vanilla Extract - For flavor.
- Whole Eggs - Adds richness and structure. You can quickly bring eggs to temp by submerging it in a bowl of hot tap water for 15 minutes. Replace the water with fresh hot tap water half way through.
- Canned Pumpkin Purée - Be sure to use pure pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice + Cinnamon - Will be used to flavor the pumpkin cheesecake batter.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Pumpkin Swirl Cheesecake! Please find detailed instructions in the recipe card at the end of this post.
Graham Cracker Crust
Step 1. Finely pulse graham crackers, brown sugar and cinnamon in food processor.
Step 2. Transfer crumb mixture into a medium bowl, then toss it with melted butter until combined.
Step 3. Firmly press the crust into the bottom and up the sides your prepared pan.
Step 4. Bake the crust in a preheated oven at 350ºF (180ºF) for 8 minutes, then place in the freezer to cool down.
Cheesecake Filling
Step 5. Make Cheesecake Filling - In a large bowl, and using an electric mixer on medium speed, whisk together softened cream cheese and sugar until smooth.
Step 6. On low speed, whisk in the sour cream and vanilla extract until combined.
Step 7. Add Eggs - On low, mix in the eggs, one at a time until combined. Scrape down the bowl after each addition. Do not mix.
Step 8. Make Pumpkin Batter - Scoop out 2 cups of batter and place in a medium bowl. Stir in pumpkin puree, pumpkin pie spice and cinnamon until combined.
Step 9. Assemble Cheesecake - Pour 1 cup of vanilla cheesecake batter on top of the crust, followed by 1 cup of pumpkin cheesecake batter. Alternate until all the batter in used. Gently shake the pan to level the layers after each pour. Using a butter knife or skewer, swirl the 2 batters together.
Step 10. Bake - Place a large baking pan on the bottom rack and fill with 1 inch of boiling water. Bake cheesecake in the rack above, at 325ºF (162ºC) for 60 to 70 minutes. The cheesecake is ready when the edges are slightly puffed and set, and the center jiggles similar to jello.
Step 11. Cool - Turn the oven off and crack the oven door with a wooden spoon. Leave the cheesecake to cool inside the oven for 1 hour.
Then remove the cheesecake from the oven and carefully remove the foil. Transfer to a wire rack to cool at room temperature for 2 hours. Refrigerate the cheesecake for at least 4 hours or overnight. Serve and enjoy!
💡 Tip
For clean slices, wipe your knife clean in between each cut. Run the knife's blade under hot tap water or you can fill a tall container with hot tap water, and dip the knife's blade in. This will make it easier to slice though.
Substitutions & Variations
- Graham Crackers- Feel free to use Biscoff cookies, gingersnaps, vanilla wafer cookies, golden Oreos, ladyfinger cookies, or salty pretzels as seen in this Strawberry Pretzel Pie and Peanut Butter Pretzel Pie.
- Sour Cream - You can substitute with full-fat Greek yogurt.
- White Granulated Sugar - The cheesecake filling is made with just white sugar, but you could also sub for brown sugar or use a combination of both.
Key Equipment
- Electric Mixer
- Large Mixing Bowl
- 9-Inch (23cm) Springform Pan
- Silicone Spatula
- Foil
- Large Roasting Pan or Baking Dish
Storage
- Refrigerator - Pumpkin swirl cheesecake can be stored in an airtight container in the fridge for up 5 days.
- Freezer - Freeze cheesecake slices on a baking sheet, uncovered until firm. Then wrap individual slices in plastic wrap and store in freeze bags. Thaw in the fridge overnight or thaw on the counter for a few hours before serving.
⭐️ Expert Tips
Use room temperature ingredients, which include the eggs, sour cream and cream cheese. Cream cheese, especially should be softened, as it will help prevent lumps in the batter and prevents you from overmixing. If you are making cheesecake during the colder months, it may be hard to soften on the counter. Place cubed cream cheese in the microwave in 10 second intervals until softened.
Mix cheesecake batter on low. Overmixing will incorporate too much air in the batter, which can cause the cheesecake to deflate and crack as it cools.
Bake cheesecake with a baking pan filled with hot water in the bottom rack. Cheesecake likes a humid environment. This will cook the cheesecake gently and more evenly, and will prevent cracks. If you'd prefer to use a traditional water bath, you can check out the process in my almond cheesecake post.
If your springform pan is prone to leaking, wrap it in foil. Although we're not using a water bath, it's still a good idea to wrap the bottom of your pan with foil or bake it on a baking sheet.
Gradually cool the cheesecake. Once the cheesecake is done, let it cool in the oven for an hour with the door slightly ajar. I like to wedge a wooden spoon in between the oven door. Any extreme temperature changes can also cause the cheesecake to crack.
FAQ
Not baking the cheesecake in a water bath or baking with a tray of hot water underneath the cheesecake. You also may have overmixed the batter.
You may not have baked it long enough or the bottom crust was too thin.
You could have used too much butter. Add enough butter just until the crumbs hold when pressed together. Also, be sure to firmly press the crumbs to the bottom and up the sides of the pan.
Yes, be sure to use gluten-free graham crackers.
More Pumpkin Recipes...
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📖 Recipe
Pumpkin Swirl Cheesecake
Equipment
- 9-Inch (23cm) Springform Pan
- Electric Mixer
- Large & Medium Mixing Bowls
- Silicone Spatula
- Measuring Cups/Spoons
- Foil
- Large Baking Pan, Roaster Pan or Pot
INGREDIENTS
Graham Cracker Crust
- 2 ¼ Cups (270g) Fine Graham Cracker Crumbs 18 Full Sheets, which is 2 whole sleeves
- ¼ Cup Light Brown Sugar
- ¾ Teaspoon Cinnamon
- ½ Cup (113g) Unsalted Butter melted
Pumpkin Swirl Cheesecake
- 24 Ounces (681g | 3 Blocks) Full-Fat Cream Cheese room temp
- 1 Cup (200g) Granulated White Sugar
- ½ Cup (113g) Full-Fat Sour Cream room temp
- 1 Teaspoon Vanilla Extract
- 3 Whole Large Eggs room temp
- 1 Cup (227g) Canned Pure Pumpkin Puree
- 1 ¼ Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
Instructions
Graham Cracker Crust
- Preheat Oven - Set a rack in the center of the oven and set it to 350ºF (180ºC). Lightly grease and line a 9-inch (23cm) springform pan with parchment paper.
- Make Crust - Finely pulse graham crackers, brown sugar and cinnamon in a food processor. You can also crush them in a ziploc bag with a rolling pin. 2 ¼ Cups (270g) Fine Graham Cracker Crumbs¼ Cup Light Brown Sugar¾ Teaspoon CinnamonTransfer the crumbs to a medium bowl. Then toss in melted butter until combined. The mixture should hold it's shape when squeezed together. If it doesn't, you can mix in a little more melted butter.½ Cup (113g) Unsalted Butter
- Press Crumbs into Pan - Transfer crumbs into a 9-inch (23 cm) tart pan with a removable bottom. Use a straight edge cup to firmly press the crumbs into the bottom and up the sides of the pan.
- Bake Crust - Bake for 10 minutes. Then cool completely in the fridge for 30 minutes or at room temperature for about 1 hour. Once cooled, if your pan is prone to leaking, you can wrap the bottom with foil. I know it's not sitting in a water bath, but when it comes to cheesecake I don't take any chances! It's up to you!
Pumpkin Swirl Cheesecake
- Preheat Oven & Prep - Preheat oven to 325ºF (163ºC). Next, boil enough water in a kettle to fill your baking pan with 1 inch of water. I'm using a 9x13-inch baking pan, but you can use a roaster pan or a large cast iron pan.
- Combine Cream Cheese & Sugar - In a large bowl, and using an electric mixer on medium-low speed, whisk together softened cream cheese and sugar until smooth.24 Ounces (681g | 3 Blocks) Full-Fat Cream Cheese1 Cup (200g) Granulated White Sugar
- Add Sour Cream & Vanilla - On low speed, whisk in the sour cream and vanilla extract until combined.½ Cup (113g) Full-Fat Sour Cream1 Teaspoon Vanilla Extract
- Add Eggs - On low, mix in the eggs, one at a time until combined. Scrape down the bowl after each addition. Do not mix.3 Whole Large Eggs
- Make Pumpkin Batter - Scoop out 2 cups of batter and place in a medium bowl. Then stir in pumpkin puree, pumpkin pie spice and cinnamon until combined1 Cup (227g) Canned Pure Pumpkin Puree1 ¼ Teaspoons Pumpkin Pie Spice1 Teaspoon Cinnamon
- Assemble Cheesecake - Pour a scant 1 cup of vanilla cheesecake batter on top of the crust, followed by a scant 1 cup of pumpkin cheesecake batter. (I used 2 different measuring cups to keep the batters from getting muddled) Alternate until all the batter in used. Gently shake the pan to level the layers after each pour. Next, using a butter knife or skewer, swirl the 2 batters together up and down, then side to side.
- Bake - Place your baking pan of choice on the bottom rack of the oven and fill it with the boiling water. Place your cheesecake in the middle rack, quickly close the oven door and bake for 60 to 70 minutes. The cheesecake is ready when the edges are slightly puffed and set, and the center jiggles similar to jello.
- Cool - Turn the oven off and crack the oven door with a wooden spoon. Leave the cheesecake to cool inside the oven for 1 hour.Remove the cheesecake from the oven and carefully remove the foil if using. Then use a paring knife to gently loosen the cheesecake from the rim of the springform pan. This will make it easy to remove the outer ring when ready to serve. Next, set the cheesecake on a wire rack to cool at room temperature for 2 to 3 hours. Cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Serve - When ready to serve, remove the outer ring, then slide the cheesecake onto a serving platter. You can serve with whipped cream and a salted caramel sauce if you wish. Slice and enjoy! For clean slices, wipe the knife down after each slice. Then dip in warm water and wipe dry before slicing again.
Lulu says
We made this for an early friendsgiving and everyone raved about this dessert. Can’t wait to make it again.
Lisa Flinn says
Yay, I'm so happy to hear that everyone enjoyed it! Thank you for trying the recipe and for your wonderful review! 🧡
Toni says
Decadent, but not overly rich. It had the perfect blend of spices and sweetness. Highly recommend
Lisa Flinn says
Yay, I'm happy to hear that! Thank you for taking time out to write a review!😊