Pumpkin Swirl Cheesecake

You know that first bite that makes you stop and smile? That’s what happened when I tried Pumpkin Swirl Cheesecake. It’s creamy, sweet, and full of warm fall flavor.

The swirl makes it so pretty. And every slice has that perfect mix of pumpkin spice and smooth cheesecake. It feels fancy, but it’s actually easy to make.

I love how it tastes like two desserts in one. It’s rich, but also cozy, and honestly, I can never have just one slice. It’s the kind of dessert everyone asks for again.

So, let’s make this Pumpkin Swirl Cheesecake together. It’s simple, it’s fun, and it’s the perfect treat to bring to any fall gathering.

Do you also want me to prepare the recipe card with ingredients and instructions for Pumpkin Swirl Cheesecake?

Why You’ll Love This Recipe

• Fall Comfort in Every Bite: The pumpkin swirl adds a cozy, spiced element to the smooth, rich cream cheese base, making it the perfect seasonal treat.
• Rich and Creamy Texture: The Philadelphia cream cheese and eggs create a silky cheesecake that melts in your mouth.
• Perfect for Fall Gatherings: This cheesecake is ideal for everything from Thanksgiving to an autumn potluck, making it a crowd-pleaser every time.
• Make-Ahead Friendly: You can prepare this cheesecake a day or two ahead of time, making your hosting duties that much easier.
• Showstopper Dessert: The stunning pumpkin swirl pattern on top looks as good as it tastes, making this a perfect dessert to showcase your baking skills.

Required Kitchen Tools

To make this Pumpkin Swirl Cheesecake, you’ll need a few essential kitchen tools to ensure a smooth, effortless baking process:

• Springform Pan: The cheesecake will bake in a 9-inch springform pan, which will make it easy to remove the cake without it falling apart.
• Mixer: A stand mixer or hand mixer will help you achieve the smooth, creamy texture for both the cheesecake filling and the pumpkin swirl.
• Spatula: A rubber spatula will help you gently fold ingredients and smooth the batter in the pan.
• Measuring Cups and Spoons: Accurate measurements are key to ensuring the perfect flavor and texture.
• Whisk: A small whisk or fork will help you blend the dry ingredients and spices together.
• Parchment Paper (optional): For easy removal of the cheesecake, you can line the bottom of your springform pan with parchment paper.

Ingredients

Here’s what you’ll need to make this rich and flavorful Pumpkin Swirl Cheesecake (exact measurements are in the recipe card below):

For the Crust:

• NABISCO Ginger Snaps (finely crushed): These cookies bring a delightful spiced flavor that pairs beautifully with the pumpkin and cream cheese filling. You can substitute graham crackers if you prefer.
• PLANTERS Pecans (finely chopped): The nuts add crunch and depth to the crust, making it more decadent. You can also substitute walnuts or almonds.
• Butter (melted): The butter binds the crust together and helps it hold its shape while baking.

For the Cheesecake Filling:

• PHILADELPHIA Cream Cheese (softened): Cream cheese is the base for any great cheesecake. Make sure to use full-fat cream cheese for the creamiest, most decadent texture.
• Granulated Sugar: This will sweeten the cheesecake filling without overpowering the flavors of the pumpkin and spices.
• Vanilla Extract: A touch of vanilla enhances the sweetness and richness of the cheesecake.
• Eggs: Eggs are essential for setting the cheesecake filling, giving it that smooth, custard-like texture.
• Canned Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for the best results. This brings the signature pumpkin flavor to the cheesecake.
• Ground Cinnamon: A classic fall spice that brings warmth and depth to the pumpkin swirl.
• Ground Nutmeg: Nutmeg adds a slightly sweet, nutty flavor to complement the cinnamon.
• Ground Cloves (optional): Just a dash of cloves enhances the spicy warmth of the pumpkin filling.

Variations for Pumpkin Swirl Cheesecake

While this recipe is already a fall favorite, you can experiment with a few variations to make it your own:

• Add a Caramel Drizzle: For extra indulgence, top your cheesecake with a drizzle of caramel sauce just before serving. It pairs perfectly with the pumpkin and spices.
• Use a Pecan Crust: If you love the flavor of pecans, you can add a bit more chopped pecans to the crust for a nutty crunch in every bite.
• Chocolate Pumpkin Swirl: For a chocolatey twist, mix in some melted chocolate into the pumpkin swirl and create a chocolate-pumpkin combination that is irresistible.
• Pumpkin Spice Cheesecake: For an even stronger fall flavor, add a bit of pumpkin pie spice to the pumpkin swirl mixture.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Springform Pan

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper (optional but helps with easy removal). Set aside.

2. Make the Crust

In a medium bowl, combine the finely crushed NABISCO Ginger Snaps and the chopped PLANTERS Pecans. Add the melted butter and mix until the crumbs are moistened. Press the mixture evenly into the bottom of your prepared springform pan to form the crust. Use the back of a spoon to press it down firmly. Place the crust in the oven and bake for 10 minutes. Once done, remove from the oven and set aside to cool slightly while you prepare the filling.

3. Make the Cheesecake Filling

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened PHILADELPHIA Cream Cheese on medium speed until smooth and creamy. Add the granulated sugar and vanilla extract, and beat until fully combined, about 2 minutes.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.

4. Prepare the Pumpkin Swirl

In a separate bowl, combine the canned pumpkin, ground cinnamon, ground nutmeg, and ground cloves. Mix until well combined.

5. Assemble the Cheesecake

Pour about half of the cheesecake filling over the cooled crust in your springform pan. Then, spoon the pumpkin mixture over the cheesecake filling, creating a layer of pumpkin on top. Finally, add the remaining cheesecake filling over the pumpkin layer.

Using a butter knife or skewer, gently swirl the pumpkin mixture into the cheesecake to create a beautiful marbled effect.

6. Bake the Cheesecake

Place the cheesecake in the oven and bake at 325°F (163°C) for 50-60 minutes, or until the center is set but slightly jiggly. The edges should be lightly browned. If the top of the cheesecake starts to darken too much, cover it loosely with aluminum foil.

Once done, remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.

7. Serve and Decorate

Once chilled, remove the cheesecake from the springform pan. You can garnish the top with whipped cream, chopped pecans, or a dusting of cinnamon for extra flair. Slice and serve chilled.

How to Serve Pumpkin Swirl Cheesecake

This Pumpkin Swirl Cheesecake is a dessert that can stand alone, but here are some fun ways to serve and enjoy it:

• With Whipped Cream: A dollop of freshly whipped cream on top complements the rich, spiced cheesecake perfectly.
• With Ice Cream: Vanilla or cinnamon ice cream adds a cold, creamy contrast to the warm, spiced flavors of the cheesecake.
• As a Holiday Centerpiece: Serve this cheesecake as the grand finale at your Thanksgiving or fall dinner party for a show-stopping dessert.

Storing Pumpkin Swirl Cheesecake

• In the Refrigerator: Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: You can freeze slices of the cheesecake for up to 2 months. Wrap each slice in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Pumpkin Swirl Cheesecake Nutrition Facts (per slice)

Nutrient	Amount
Calories	420
Total Fat	28g
Saturated Fat	16g
Cholesterol	115mg
Sodium	310mg
Total Carbohydrates	36g
Dietary Fiber	2g
Sugars	27g
Protein	7g
Vitamin A	80% DV
Calcium	8% DV
Iron	6% DV

Conclusion

This Pumpkin Swirl Cheesecake is a must-try for anyone who loves the flavors of fall. It’s creamy, spiced, and full of pumpkin goodness, making it the perfect dessert to end any autumn meal. Whether you’re celebrating the holidays or just indulging in the season’s flavors, this cheesecake will become a fast favorite in your recipe rotation.

Pumpkin Swirl Cheesecake FAQs

Can I use fresh pumpkin instead of canned?

Yes! You can cook and puree fresh pumpkin, but canned pumpkin puree is more consistent and less watery, which is ideal for this recipe.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. You can make it up to 2 days in advance and store it in the refrigerator until you’re ready to serve.

How do I prevent the cheesecake from cracking?

Make sure to bake your cheesecake at a low temperature and avoid overbaking. Also, allow the cheesecake to cool gradually to room temperature before chilling it in the fridge. Avoid sudden temperature changes.