Go Back

Pumpkin Swirl Cheesecake

This pumpkin swirl cheesecake features a creamy, smooth filling made with pumpkin puree and warm spices, baked to a silky texture. The dessert is topped with a cinnamon swirl pattern that creates a striking visual contrast. Its final appearance is a firm, glossy surface with artistic cinnamon marbling, offering a delightful balance of flavors and textures.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs for crust
  • 3 tablespoons unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree canned or homemade
  • 3 large eggs
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1/4 teaspoon cloves ground
  • 1 tablespoon all-purpose flour to help with swirl
  • 2 tablespoons cinnamon for swirl

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9-inch springform pan
  • Spatula
  • Spoon
  • Toothpick or skewer

Method
 

  1. Mix the graham cracker crumbs with melted butter in a bowl until evenly combined. Press this mixture into the bottom of a springform pan to form the crust, then set aside.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, using a hand or stand mixer. This creates a fluffy, uniform base for the filling.
  3. Add the pumpkin puree and spices—cinnamon, nutmeg, and cloves—to the cream cheese mixture and mix until fully incorporated. The mixture will turn a rich, orange hue and smell warm and inviting.
  4. Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. The batter will thicken and become silky in texture.
  5. Pour the pumpkin cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula for an even layer.
  6. In a small bowl, combine a tablespoon of flour with two tablespoons of cinnamon to prepare the cinnamon swirl mixture. Stir well until combined to prevent clumping.
  7. Add dollops of the cinnamon mixture on top of the cheesecake batter at regular intervals, then use a toothpick or skewer to gently swirl the cinnamon into the batter, creating a marbled pattern.
  8. Place the springform pan into a baking water bath and bake at 325°F (160°C) for about 60 minutes, until the edges are set but the center still slightly jiggles when gently shaken.
  9. Remove the cheesecake from the oven and let it cool on a wire rack for at least 2 hours. Refrigerate for 4 hours or overnight for best results, until the surface is glossy and the texture is firm.
  10. Once fully cooled, carefully run a knife along the edges of the springform to loosen the sides and gently remove the springform ring. Slice and serve to reveal the beautiful cinnamon swirl pattern.

Notes

Ensure the cheesecake is fully cooled before removing the springform ring to prevent cracking. For a more pronounced swirl effect, add more cinnamon mixture before swirling.