Swirled Pumpkin Cheesecake is smooth and creamy and the best of a fall dessert! It’s your classic cheesecake with a sweet pumpkin filling swirled into the mix. You’re going to love it!

A slice of swirled pumpkin cheesecake on a plate with a fork. The rest of the cheesecake is in the background.

With fall being here, that means Christmas is just right around the corner, which means mom is already making her Christmas list. And you want to know what is on my list this year?

Scissors. All the scissors!

Why you may ask? Because they are like socks. They just up and disappear.

I have scissors in almost every drawer around the house, but my kids will come in, take them, use them, and never put them back. AND somehow they also disappear in the process. I will go to grab a pair out of my desk drawer and BOOM they are gone! I can’t find any anywhere and IT DRIVES ME NUTS!

Anyone else have a kid-stealing-scissor problem? I am making sure they all know I want a lifetime supply this year so I never have to go frantically looking throughout the house just for some dang scissors anymore.

*end rant* 😉

But until then, we are basking in the fall goodness and you know that means all things pumpkin all the time! If you’re in the pumpkin recipes mood or you want to switch it up form a traditional pumpkin pie, you MUST try this swirled pumpkin cheesecake recipe!

A swirled pumpkin cheesecake topped with dollops of whipped cream.

Got a Crack in Your Cheesecake?

Look, no matter how good you are there’s sometimes a crack.

Over beating the batter can cause a cheesecake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate and crack as it cools.

Pulling a cheesecake out of a hot oven to a different temperature room can shock the cheesecake.

What Do You Need to Make Swirled Pumpkin Cheesecake Recipe?

Ok, you need stuff for the graham cracker crust (or you could buy a store bought one, but homemade is leaps and bounds better) and stuff for the pumpkin cheesecake filling. Here’s your shopping list:

For the Graham Cracker Crust

  • Graham Cracker Crumbs
  • Brown Sugar
  • Sugar
  • Cinnamon
  • Butter

Small containers of ingredients for swirled pumpkin cheesecake. There is melted butter, graham cracker crumbs, cinnamon, and sugar.

For the Cheesecake Filling

  • Cream Cheese
  • Sugar
  • Cornstarch 
  • Vanilla
  • Eggs
  • Canned Pumpkin
  • Pumpkin Pie Spice
  • Cinnamon

Ingredients for swirled pumpkin cheesecake. There is sugar, eggs, pumpkin, cinnamon, cream cheese, and vanilla.

How to Make Swirled Pumpkin Cheesecake

Start with the graham cracker crust and while it is baking, start working on the cheesecake filling. Head down to the recipe card for the specifics.

For the Graham Cracker Crust

  • Preheat your oven and grease your springform pan.
  • Combine all the ingredients for the crust. 

A bowl of graham cracker crumbs with a spoon in it.

  • Press into the pan and bake.

For the Cheesecake Filling

  • In a standing mixer, beat 1 package cream cheese until smooth.
  • Add sugar and cornstarch and beat until smooth.
  • Add remaining cream cheese, one package at a time until smooth.
  • Pour in the remaining sugar and vanilla and mix.
  • Add eggs one at a time and beat until smooth on low between each.

Cheesecake filling that has been mixed together in a bowl. a spoon is in the filling.

  • Remove two cups of the mix to a medium bowl.
  • Scoop the pumpkin and spices into that bowl and mix until smooth.

Pumpkin cheesecake filling in a bowl with a spoon.

  • Pour half of the plain cheesecake into the crust. Dollop in some pumpkin cheesecake all over and swirl.
  • Repeat the same steps in a second layer.
  • Place the springform pan into a water bath.

The cheesecake dish filled with cheesecake and pumpkin cheesecake filling that has been swirled together.

  • Bake the cheesecake. When baking is complete, turn the oven off and let the cheesecake sit in the oven to cool down slowly.
  • Remove the springform pan from the water bath and cool. Run a knife around the edge of the pan and set aside to cool.
  • Place the cheesecake in the fridge to cool.
  • Remove the rim and serve with whipped cream!

Does Swirled Pumpkin Cheesecake Need To Be Refrigerated?

Yes, cheesecake must be kept in the refrigerator.

A slice of swirled pumpkin cheesecake topped with a dollop of whipped cream. A fork is piercing the piece of cheesecake.

How Long Will Cheesecake Keep?

Cheesecake will keep for about 1 week in the refrigerator.

Or, you can freeze the cheesecake for 6-8 months.

What is a Springform Pan?

A springform pan is a type of circular cake pan that consists of two parts.  There is a base and a removable ring that functions as the side of the pan. They are amazing for cheesecakes because after the cheesecake is baked and cooled, you can remove the ring and you are left with just your stunning cheesecake. It is easy to slice and serve!

If you don’t have a springform pan, do not fear! You have a few other options to use instead:

  • Cake or pie pan – if you don’t care about removing your cheesecake from the pan, a cake or pie pan works just great
  • Cake or pie pan with parchment paper or foil – if you want to remove the cheesecake from the pan to serve, simply line your cake or pie pan with parchment paper or foil leaving excess along the sides so that the cheesecake can be lifted out of the pan after baking and cooling
  • Disposable foil pan – they are inexpensive and can be cut away from the cheesecake after it has been baked and cooled

A plate with a slice of swirled pumpkin cheesecake and a fork. The rest of the cheesecake is in the background with cinnamon sticks, a small pumpkin and an orange napkin.

Does Graham Cracker Crust for Swirled Pumpkin Cheesecake Need To Be Baked?

No, a graham cracker crust does not have to be baked.

Baking a graham cracker crust gives it a little deeper color and flavor, but it isn’t necessary.

Can Graham Cracker Crust Be Frozen?

Homemade graham cracker crust can be frozen for up to 3 months.

You should completely thaw the crust before using it.

A piece of swirled pumpkin cheesecake on a plate. It is topped with a dollop of whipped cream and a bite has been taken from the point of the slice.

How Long Will Graham Cracker Crust Keep?

An unopened store-bought graham cracker crust will keep for 6-9 months.

What Can You Substitute For Cream Cheese in Swirled Pumpkin Cheesecake ?

There are several substitutes for cream cheese.

You can use low fat cream cheese, or Neufchâtel cheese.

You can use 1 cup pureed cottage cheese [or] 1 cup plain yogurt, strained overnight in a cheesecloth” for 1 cup of cream cheese.

A whole swirled pumpkin cheesecake topped with dollops of whipped cream. There is a napkin, cinnamon sticks and whole nutmeg in the background.

Can You Use Flour Instead of Cornstarch?

Cornstarch can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules, for a thickening agent.

A slice of swirled pumpkin cheesecake with a dollop of whipped cream on top.

So if you love pumpkin pie and you love cheesecake, you have to make this swirled pumpkin cheesecake! It is pretty much heaven and the best of two dessert worlds that belong together! And please help me figure out how to keep track of my scissors!

A slice of swirled pumpkin cheesecake being lifted from the whole cheesecake. It has a graham cracker crust and pumpkin filling is swirled into the cheesecake. A dollop of whipped cream is on top.

More Cheesecake Recipes You Will Love!

A slice of swirled pumpkin cheesecake on a dessert plate with a fork. The rest of the cheesecake, and a small pumpkin are in the background.

Swirled Pumpkin Cheesecake

4.03 from 45 votes
Servings: 12
Prep Time: 40 minutes
Cook Time: 55 minutes
8 hours
Total Time: 9 hours 35 minutes

Description

It's one thing to make a delicious dessert for dinner but it's a whole different level to bust out a creamy swirled pumpkin cheesecake with graham cracker crust!

Ingredients 

For the Crust

  • 1 1/2 Cups Graham Cracker Crumbs
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Cinnamon
  • 1/3 Cup Melted Butter

Filling

  • 4 Packages Cream Cheese, Softened (8 ounces each)
  • 1 1/2 Cups Sugar
  • 2 Tablespoons Cornstarch 
  • 2 teaspoons Vanilla
  • 4 Large Eggs
  • 1 Cup Canned Pumpkin
  • 1 teaspoon Pumpkin Pie Spice
  • 2 teaspoons Cinnamon

Topping

  • Whipped Cream

Instructions

  • Preheat the oven to 325 degrees and grease a 9" springform pan.
  • Combine the graham cracker crumbs, sugar and seasonings until it looks like wet sand. Press into the greased springform and bake for 10 minutes. Set aside to cool.
    1 1/2 Cups Graham Cracker Crumbs, 2 Tablespoons Brown Sugar, 2 Tablespoons Sugar, 1/2 teaspoon Cinnamon, 1/3 Cup Melted Butter

For the Filling

  • In a standing mixer, add 1 package cream cheese and beat until smooth.
    4 Packages Cream Cheese
  • Add 1/2 cup of sugar, and the cornstarch and beat again until smooth.
    1 1/2 Cups Sugar, 2 Tablespoons Cornstarch 
  • Add remaining cream cheese, one package at a time until smooth.
    4 Packages Cream Cheese
  • Pour in the remaining sugar and vanilla and mix.
    2 teaspoons Vanilla, 1 1/2 Cups Sugar
  • Starting with just one egg at a time, add and beat on low just until the egg is mixed in and continue until all eggs have been used.
    4 Large Eggs
  • Remove two cups of the mix to a medium bowl.
  • Scoop the pumpkin into the bowl along with the spices and stir well to make a smooth pumpkin cheesecake filling.
    1 Cup Canned Pumpkin, 1 teaspoon Pumpkin Pie Spice, 2 teaspoons Cinnamon
  • Pour half of the plain cheesecake into the prepared crust in the spring form pan. Dollop in a little pumpkin all over the cheesecake. Swirl with a knife then repeat with the next layer.
  • Place the springform pan into a large baking pan and add 1" of water to the pan so that the cheesecake will be sitting in a water bath.
  • Gently move the pans to the oven on the center rack and bake until the top is no longer shiny, about 55-65 minutes.
  • Turn the oven off and leave the cheesecake alone for 35 minutes. Run a hot or greased knife around the edge and shut the door for another 2-4 hours.
  • Remove the springform pan from the water bath. Allow to cool on a cooling rack, thus encouraging air to circulate around the cheesecake until it has cooled completely. 
  • Cover with saran wrap and place the cheesecake in the fridge to cool for 8 hours or up to overnight.
  • Remove the rim and serve with whipped cream!
    Whipped Cream

Notes

This cheesecake will keep for about a week in the refrigerator.  Cover well to store.

Nutrition

Serving: 1sliceCalories: 457kcalCarbohydrates: 44gProtein: 8gFat: 29gSaturated Fat: 15gCholesterol: 153mgSodium: 340mgPotassium: 191mgFiber: 1gSugar: 35gVitamin A: 4291IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes
Cuisine: American

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A slice of swirled pumpkin cheesecake on a plate with a fork. The rest of the cheesecake is in the background.