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Pumpkin Swirl Cheesecake Recipe

Decadent Pumpkin Swirl Cheesecake Recipe for Cozy Fall Nights

This Pumpkin Swirl Cheesecake Recipe combines creamy cheesecake with spiced pumpkin for a perfect fall dessert.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs or crushed almond cookies for gluten-free
  • 1/4 cup Sugar or monk fruit sweetener for lower-calorie option
  • 1 teaspoon Cinnamon
  • 1/2 cup Butter melted
For the Cheesecake Filling
  • 16 oz Cream Cheese or Neufchâtel cheese to reduce calories
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs room temperature
  • 1 cup Sour Cream or Greek yogurt for added protein
For the Pumpkin Swirl
  • 1 cup Pumpkin Puree plain, not pumpkin pie filling
  • 1 teaspoon Spices (Nutmeg, Ginger, Allspice) mixed
  • 1 tablespoon Flour
  • 1/2 cup Brown Sugar

Equipment

  • Mixing Bowl
  • electric mixer
  • springform pan
  • Baking Sheet
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon with melted butter until thoroughly mixed. Press this mixture into the bottom of a springform pan. Bake for 8-10 minutes and let cool.
  3. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until blended. Add the eggs one at a time, then fold in sour cream.
  4. In another bowl, whisk together pumpkin puree, flour, spices, and brown sugar. Fold in one cup of the cheesecake batter.
  5. Pour the cheesecake batter into the prepared crust and drop spoonfuls of the pumpkin mixture on top. Swirl together with a knife.
  6. Place the springform pan inside a larger baking sheet. Pour hot water into the baking sheet halfway up the sides of the springform pan.
  7. Bake for 55-65 minutes until edges are set, but center is slightly jiggly.
  8. Turn off the oven and crack the door open. Let cheesecake cool inside for an hour before refrigerating for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 5mgIron: 4mg

Notes

Ensure ingredients are at room temperature for a smooth batter. Avoid overbaking. Use water bath to prevent cracks. Gradually cool before refrigerating.

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