Pumpkin Swirl Cheesecake

This creamy Pumpkin Swirl Cheesecake has 2 distinct layers of both cheesecake and pumpkin, with a beautiful swirl decorating the top.

Cheesecake is one of my favorite desserts, so this time of year I always make a pumpkin cheesecake. Both cheesecakes and pumpkin pies are creamy, velvety and luscious but when they are both combined, the flavor combination is AMAZING. This is a perfect dessert for Thanksgiving, but I keep a stash of pumpkin puree and continue making it until it runs out, since it’s SO delicious.

What I especially like about this cheesecake is that there are 2 separate layers of cheesecake alone and pumpkin cheesecake. This way, you get to enjoy each in each bite. The pumpkin swirls on top of the cheesecake make it look extra festive and pretty.

Cheesecake is wonderful to make for a holiday meal because you can make it in advance and it’ll be hanging out in the refrigerator until you’re ready to serve it. It’s so creamy and tender, you can serve the cheesecake just the way it is or add some whipped cream on top.

Ingredients

(Scroll down to the bottom of the page for the Printable Recipe with measurements)

Cheesecake crust:

graham crackers
- Instead of the graham crackers, you can use gingersnap cookies, which pair so well with the pumpkin.
- You can also use vanilla wafers.
butter
sugar

Pumpkin Cheesecake:

cream cheese (room temperature)
- for the best results, use whole fat cream cheese
sugar
eggs (room temperature)
vanilla
cornstarch
pumpkin puree
- canned pumpkin but not pumpkin pie filling
cinnamon

Ingredients for Pumpkin Swirl Cheesecake

How to make Pumpkin Swirl Cheesecake

Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with melted butter.
Make the crust.
- Make crumbs from the graham crackers by placing them in a ziplock bag and using a rolling pin/mallet, or use a food processor and pulse until you have small even crumbs. You should have about 1 1/2 cups of cookie crumbs.
- Combine the crumbs with the melted butter and sugar, mixing until they are evenly mixed and have a sandy consistency.
Prebake the graham cracker crust.
- Press the crumb mixture into the springform pan, covering the bottom and partially up the sides of the pan. Bake in the preheated oven for about 10 minutes. Remove from the oven and cool slightly.
Meanwhile, make the cheesecake batter.
- Mix the softened cream cheese with the sugar and cornstarch in a standing mixer with a paddle attachment or using a hand mixer until the mixture is creamy and smooth.
- Add the vanilla and eggs, one at a time.
Now, make the pumpkin cheesecake.
- In another bowl, place the canned pumpkin.
- Add 2 cups of the cream cheese mixture to the pumpkin puree, add the cinnamon and mix to combine.
- Set aside 1 cup of the pumpkin mixture.
Assemble the cheesecake.
- Wrap the springform pan with two layers of heavy duty aluminum foil around the outside of the springform pan.
- Pour the rest of the pumpkin mixture over the crust.
- Top with the cream cheese mixture.
- Place dollops of the reserved pumpkin mixture over the cream cheese mixture. Run the butter knife through the pumpkin dollops.
Bake the cheesecake.
- Place the springform pan into a roasting pan that is already in the oven, then pour in boiling water until there is 1 – 1 1/2 inches of water in the roasting pan. (See note below why to use a water bath.)
- Bake in the preheated oven for about an hour to an hour and 10 minutes. The center of the cheesecake should still jiggles slightly. Turn off the heat and open the door of the oven slightly, letting the cheesecake cool slowly in the oven for at least 30 minutes. I usually just let it sit there until it cools off completely.
- Chill completely before serving.

How to make a Pumpkin Swirl Cheesecake tutorial

Serving and Storing the Cheesecake

You can make the cheesecake up to 3 days in advance. Store in the refrigerator, covered.

How to remove the cheesecake from the springform pan?

After baking and letting it cool in the turned off oven, run a very thin and flexible knife all the way around the cheesecake in between the cake and the sides of the springform pan, making sure to reach all the way to the bottom.

Store the cake in the springform pan in your refrigerator until you are ready to serve. Remove it from the springform pan. Since you ran a knife around the sides of the cheesecake the day before, the cheesecake should come out very easily from the springform pan when you remove the sides. Then, run a thin metal spatula under the crust all the way around and carefully transfer the cake from the bottom of the springform pan to your serving plate.

Let the cheesecake come to room temperature for at least 1 hour before serving for the best texture. Serve with whipped cream, if you’d like.

Helpful Tips and Frequently Asked Questions

Make your own pumpkin puree.

To make your own pureed pumpkin, take out the seeds and cut the pumpkin into sections. Roast in the oven at 400 degrees until you can pierce the pumpkin easily with a fork. You can also steam the pumpkin, or even cut the flesh into pieces and cook it in water until it’s soft and can be pierced with a fork or knife. Place in a food processor and pulse until the pumpkin is pureed.

Why use a water bath?

Cheesecakes tend to crack if they are overcooked. When the cheesecake is submerged in the hot water, it prevents the cake from rising about 212 degrees, since that is the temperature where water is converted to steam. Also, since the water evaporates, it creates a humid atmosphere inside the oven and protects the cake even more.

Can you freeze a pumpkin cheesecake?

Yes. Wrap the cheesecake really well in at least 2 layers of plastic wrap then in a large freezer ziplock bag or aluminum foil. You can also freeze slices of cheesecake in an airtight container or separate slices of cheesecake with parchment paper to keep them separated.
Thaw in the refrigerator before serving. The cheesecake can be frozen for up to 3 months.

How to prevent the cheesecake from cracking.

1. Use room temperature cream cheese and eggs, so the batter mixes evenly and easily.
2. Don’t over whip the cheesecake mixture. If you add too much air, it will puff up too much in the oven and then be more likely to crack.
3. Don’t over bake the cheesecake.
4. Use a water bath. (See note above)
5. Cool the cheesecake slowly and let it finish cooling in the oven. Sudden temperature changes are another reason for cheesecakes cracking.
If all else fails and the cheesecake cracks, cover up the top of the cheesecake with whipped cream and no one will ever know:). It will still taste delicious.