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Pumpkin Swirl Cheesecake

A creamy and spiced cheesecake with a luscious pumpkin swirl, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Try to crush them finely for an even, tasty crust!
  • 0.25 cups granulated sugar Go for a bit less if you prefer it less sweet!
  • 6 tbsp unsalted butter (melted) Don’t skimp on melting it thoroughly for the best result.
For the cheesecake filling
  • 24 oz cream cheese, softened Make sure it’s room temperature for that dreamy creamy texture.
  • 1 cup granulated sugar Balances the tanginess of the cream cheese.
  • 1 tsp vanilla extract Use pure vanilla for a more robust flavor.
  • 3 large eggs Bring them to room temperature for a smoother batter.
  • 1 cup sour cream Adds creaminess and a slight tanginess.
  • 1 tsp lemon juice (optional) Brightens up the flavors.
  • 1 cup pumpkin purée Don’t forget to use canned or fresh for that rich pumpkin goodness.
  • 2 tsp ground cinnamon The quintessential spice of fall.
  • 0.5 tsp ground nutmeg Adds a warm spice essence that complements the pumpkin.
  • 0.25 tsp ground ginger A little zing that elevates the flavor layers.
  • 2 tbsp granulated sugar For the pumpkin swirl, balancing the spices beautifully.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of your prepared pan. Bake for 8–10 minutes until slightly golden. Allow it to cool slightly.
  3. In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until fully combined.
  4. Add the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the sour cream and lemon juice until just combined.
  5. Scoop out about 1 ½ cups of the filling and transfer it to a separate bowl. Gently fold in the pumpkin purée, cinnamon, nutmeg, ginger, and additional sugar.
  6. Pour half of the plain cheesecake batter over the cooled crust, then dollop the pumpkin mixture on top. Pour the remaining plain batter over that and swirl with a knife.
Baking
  1. Bake for 60–70 minutes. The edges should be set, and the center will have a slight jiggle. Let it cool in the pan, then chill in the fridge for a few hours or overnight.

Notes

This cheesecake can easily be made a day in advance and stored in the fridge for up to 5 days. Bring it to room temperature before serving.