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Pumpkin Swirl Cheesecake Recipe

★★★★★

4.7 from 119 reviews
  • Author: Mariam
  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings 1x

Description

This Pumpkin Swirl Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of pumpkin and pumpkin pie spice. A crunchy gingersnap crust adds a delightful contrast, while the delicate swirl of pumpkin filling creates a beautiful marbled effect. Perfect for fall desserts or special occasions, this cheesecake is baked in a water bath to ensure a smooth, crack-free finish and topped with optional salted caramel and whipped cream for an extra indulgent treat.

Ingredients

Scale

Crust

  • 1 and 1/2 cups (180g) gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Cheesecake Filling

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/3 cup (80g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup (227g) pumpkin puree
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice

Topping Suggestions

  • Salted caramel
  • Whipped cream

Instructions

  1. Preheat Oven: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
  2. Make the Crust: Using a food processor, pulse the gingersnap cookies into fine crumbs. Transfer to a medium bowl and stir in ground ginger, ground cinnamon, sugar, and melted butter until the mixture is sandy but holds together when pressed. Press the mixture firmly into the bottom and slightly up the sides of a 9- or 10-inch springform pan using the bottom of a measuring cup to pack it tightly. Pre-bake the crust for 10 minutes, then remove from the oven and place the hot pan on a large piece of aluminum foil to prepare for the water bath. Let it cool slightly while preparing the filling.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, mixing until fully combined. On medium speed, add eggs one at a time, beating just until blended after each addition. Avoid overmixing to prevent cracks.
  4. Mix Pumpkin Batter: Scoop out 2 cups of the plain cheesecake batter into a separate medium bowl. Stir in pumpkin puree, ground cinnamon, and pumpkin pie spice until evenly mixed.
  5. Assemble Cheesecake: Spoon alternating dollops of plain and pumpkin batter over the pre-baked crust until all batter is used and the pan is filled. Use a toothpick or knife to gently swirl the batters together by dragging it vertically then horizontally to create a marbled effect.
  6. Prepare Water Bath: Boil enough water to fill a large roasting pan with about 1 inch of water. Wrap the bottom of the springform pan with aluminum foil to prevent leaks and place it inside the roasting pan. Carefully pour the hot water into the roasting pan around the cheesecake pan.
  7. Bake: Place the roasting pan with the cheesecake into the preheated oven. Bake for 55 to 70 minutes until the center is almost set but still slightly wobbly. If the cheesecake browns too quickly on top, tent it with foil halfway through baking.
  8. Cool: Turn off the oven and slightly open the oven door. Let the cheesecake cool in the oven for 1 hour. Then remove it and allow to cool completely at room temperature.
  9. Chill: Refrigerate the cooled cheesecake for at least 4 hours or overnight to set fully.
  10. Serve: Before serving, run a knife around the edges to loosen the cheesecake from the springform rim, then remove the rim. Add topping suggestions such as salted caramel and whipped cream if desired. For neat slices, wipe the knife clean and dip it in warm water between cuts.
  11. Store: Cover leftover cheesecake and store in the refrigerator for up to 5 days.

Notes

  • Use full-fat cream cheese and sour cream for the best texture and flavor.
  • Wrap the bottom of the springform pan with thick aluminum foil to prevent water from leaking into the cheesecake during the water bath.
  • Be careful not to overmix the batter after adding eggs to avoid cracking.
  • If the cheesecake starts browning too much on top, loosely cover with foil.
  • Letting the cheesecake cool gradually in the oven prevents sudden temperature changes that cause cracks.
  • Your swirl pattern will look prettier with gentle, deliberate swirling using a toothpick or knife.
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin Swirl Cheesecake, Pumpkin Cheesecake, Gingersnap Crust, Fall Dessert, Holiday Dessert, Spiced Cheesecake

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Find it online: https://aromaofgrandma.com/pumpkin-swirl-cheesecake-recipe/