Pumpkin Swirl Cheesecake

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If you're still on the fence about what fall dessert you're making this year, you're search is over! This pumpkin swirl cheese cake recipe is AMAZING! All things Pumpkin –including those debated Pumpkin Spice Lattes– gains popularity every year just before the start of fall. Whether you love pumpkin flavors all year or you reserve it for just Thanksgiving Day, this Pumpkin Swirl Cheesecake Recipe is a winner. Check it out below!

Fall Flavors

Cheesecake is always a favorite, but my favorite thing about this recipe are the flavors of pumpkin, cinnamon, and nutmeg and the marble effect in the cheesecake mixture.

This recipe is just the thing for cheesecake lovers, whether you make it as a traditional cheesecake or as dessert bars.

Pumpkin swirl cheesecake made as bars

If you've never made a baked cheesecake, don't be afraid to! We've included some helpful hints below. If you want a true cheesecake you will need a spring-form pan. This type of pan has a removable side edge, that clamps over the base of the pan. It does leave a small crack all the way around, so a good tip is to cover the bottom half of your pan with a heavy duty foil. This will ensure grease from the melted butter does not leak out of the pan, and it will also protect your pan from getting water inside if you decide to do a water bath method. It may sound a bit technical, but these techniques are sure to help you make the best pumpkin cheesecake possible!

Cheesecake baking secrets:

Cheesecake Crust Basics:

First, you need a good cookie crust to start with. This will be tightly packed at the bottom of the springform pan. You can prepare your crust in the large bowl of a food processor, or a Ziploc bag and rolling pin. Pulse cookies or crush your cookies (or graham crackers) until crumbly. Then, mix in a small bowl with melted butter and any other crust ingredients to prepare before adding it to your springform pan. This helps incorporate all the crust ingredients without making a mess inside the springform pan!

Be sure to use cooking spray on your springform pan before pressing the crust into place– it helps the edges not to stick when the sides of the pan are removed.

Cheesecake crust in springform pan

Cheesecake Batter Basics:

Cheesecake batters are fairly easy to mix. The key is to ensure all cream cheese is room temperature or softened. Do not use refrigerated cream cheese as it will not mix well, and you will overbeat your eggs as you're trying to break down the cream cheese. It will be lumpy if the cheese is too cold!

Mix your ingredients on low speed in a stand mixer, adding eggs one at at time. A whisk or paddle attachment should both work. Then, give the cream cheese mixture a good stir with a spatula to ensure any ingredients on the edge are also mixed in. Pour into graham cracker crust ensuring all the batter is used. If you are making a plain batter, this is one step. However for the swirl effect, you will have two bowls of cheesecake matter. You can use a hand electric mixer on medium speed to mix up the second half of your batter.

If you have trouble with cheesecakes, here are a few tips.

  1. Don't over beat your batter. Beating too much air into your mixture will make your cheesecake fall.
  2. The cheesecake is done when the center is almost set, but still jiggles a little when shaken gently. 
  3. You can also use a cooking thermometer and go ahead and take it out of the oven when the cheesecake reaches 150 degrees F. 
  4. Expect a slight shrinking up of the batter as it cools. If there is a lot of shrinkage or water forming on top of the cake, you have baked it at too high a heat. Lower your oven temp slightly the next time you're baking a cheesecake.
  5. Opening the oven door in the last few minutes of baking time is another option to help the cheesecake not to crack– however do not use this method if you are not present in the kitchen. It can become a heat or fire hazard, and is unsafe to do around small children or pets.
  6. Let the cheesecake cool completely before refrigerating.
  7. Cool on a wire rack to help the cheesecake cool down evenly.
  8. Do you love chocolate? Try using Chocolate Graham crackers for the crust instead!
Pumpkin swirl cheesecake

What does pumpkin cheesecake taste like?

If you are unfamiliar with fall desserts, or even fall and Thanksgiving traditions in the United States, here is some helpful info!

Pumpkin cheesecake is a popular fall dessert. Many consider it the perfect fall dessert and enjoy it as a Thanksgiving tradition. The pumpkin flavor is subtle and not too sweet, while the cream cheese provides a rich and tangy contrast. The crust is usually made from graham crackers or gingersnap cookies, and the filling can be either pumpkin puree or pumpkin pie filling. Topped with whipped cream and a dusting of cinnamon, pumpkin cheesecake is a delicious way to enjoy the flavors of autumn.

How long does cheesecake take to set in fridge?

The holiday season is a great time to enjoy cheesecake. But how long does it take for the best cheesecake to set in the fridge? This is a common question!

It can take up to 24 hours for cheesecake to set properly, so be sure to plan ahead if you're making one for a holiday gathering. However, there are a few things you can do to speed up the process.

For example, you can place the cheesecake in the freezer for a few hours or overnight. This will help the cheesecake to set more quickly. If you're short on time, you can also make a no-bake cheesecake. These types of cheesecakes don't require any time in the fridge, so they're perfect for last-minute holiday gatherings. No matter how you make it, there's no doubt that cheesecake is a holiday favorite for many lovers of this creamy dessert.

Can you freeze pumpkin cheesecakes?

Pumpkin cheesecake is the perfect Thanksgiving dessert. It's rich, Creamy, and flavorful, and it's perfect for a holiday feast. But what if you have leftover cheesecake? If you have a lot of food and end up with a full pie plate of leftovers, chances are you need to find a good solution to keep it fresh! Can you freeze pumpkin cheesecake?

The answer is yes! You can freeze pumpkin cheesecake and enjoy it for weeks to come. Just be sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. When you're ready to enjoy your cheesecake, thaw it overnight in the refrigerator. Then, let it sit at room temperature for about an hour before serving. And that's it! Your pumpkin cheesecake will be as good as new. So go ahead and make that extra batch – you'll be glad you did when Thanksgiving rolls around.

How do you know when your pumpkin cheesecake is done?

You can check out our hints section above, but this is another common issue if you're unfamiliar with baking cheesecake.

There are a few ways to tell when your pumpkin swirl cheesecake is done. First, take a look at the top of the cheesecake. The center should be slightly firm to the touch, while the edges will be starting to pull away from the pan. You can also give the pan a gentle shake. If the filling wobbles, it's not quite ready. Finally, insert a toothpick into the center of the cake. If it comes out clean, your pumpkin cheesecake is done! Otherwise, give it a few minutes longer in the oven. With these simple tips, you'll be able to enjoy perfect pumpkin cheesecake every time.

Pumpkin Swirl Cheese Cake Recipe

This recipe is great for Thanksgiving but honestly it will work for any fall event, or just a special weekend dessert. It's a must-make if you're a fan of cheesecake!


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Yield: 12

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

This simple but delicious fall cheesecake will be a hit on Thanksgiving or any fall occasion!

Prep Time 20 minutes
Cook Time 55 minutes
Additional Time 4 hours
Total Time 5 hours 15 minutes


  • 1 1/2 c. crushed Graham Crackers
  • 1/8 tsp. Cinnamon
  • 4 Tbsp. melted Butter
  • 2 8 oz packages Cream Cheese, softened
  • 3/4 c. White Sugar, divided
  • 1 tsp. Vanilla Extract
  • 3 Eggs
  • 1 c. canned Pumpkin
  • 3/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg


    Preheat oven to 350.

    Mix together the graham crackers, cinnamon and melted butter and press into the bottom and up the sides of a 9 inch spring-form pan. Bake for 10 minutes then set aside to cool.

    In a mixing bowl mix together the cream cheese, 1/2 c. of the sugar, and vanilla just until smooth.

    Mix in the eggs one at a time blending well after each

    Set aside 1 c. of the mixture.

    Blend 1/4 c. of sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.

    Spread the pumpkin batter into the crust and drop the plain batter by spoonfuls onto the top. Using a knife swirl to create a marble effect.

    Bake 45-55 minutes in the preheated oven or until the filling is set.

    Run a knife around the edge of the pan and allow to cool before removing the spring-form pan rim. Chill for at least 4 hours before serving.



Water bath for this cheesecake is optional. If you use a water-bath, make sure to tightly wrap your sprinform pan in foil in order not to let the water seep into your cake pan.

Nutrition Information



Serving Size


Amount Per Serving Calories 291Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 95mgSodium 221mgCarbohydrates 25gFiber 1gSugar 18gProtein 5g

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