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Home » Recipe » Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

November 17, 2017 by Danielle Green 21 Comments

This post may contain affiliate links. Please read my disclosure policy.
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Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert.

Pumpkin Swirl Cheesecake with cinnamon dustingPumpkin Swirl Cheesecake

You don’t have to make the hard choice between pumpkin pie and cheesecake at your next holiday meal. This Pumpkin Swirl Cheesecake is the best of both worlds! You get the creamy cheesecake texture with the rich pumpkin flavor all in one amazing dessert recipe. It makes a large batch so it is perfect for serving to a big holiday crowd as well!

Pumpkin Swirl Cheesecake

I used my mom’s go to New York Cheesecake recipe and swirled in some pumpkin puree and pumpkin pie spice for a holiday feel.  I also added some chopped pecans to the graham cracker crust for added texture and flavor that pairs perfectly with pumpkin. I piled it all in a large 10 inch spring form pan and let it bake in the oven with a water bath.

Pumpkin Swirl Cheesecake slice

The beauty of making any cheesecake is that it needs to rest overnight for the optimal flavor and texture. While this means you do have to plan ahead a day, it is great for a make ahead dessert. With the hustle and bustle of the holidays, there is always plenty of food to make on the day everyone is arriving. Make this Pumpkin Swirl Cheesecake a day or two ahead of time and cut out some of the stress!

Pumpkin Swirl Cheesecake

I made this cheesecake on a Sunday evening for a Tuesday dinner party and it was perfection. Top it with a little whipped topping or whipped cream and dust it with a tiny bit of cinnamon and you have a gorgeous and tasty dessert your guests will love.

Whether you are entertaining for just your immediate family or hosting a friendsgiving, this Pumpkin Swirl Cheesecake is the perfect addition to any holiday dessert table! It is rich and delicious and will serve at least a dozen people!

Pumpkin Swirl Cheesecake with cool whip

Pumpkin Swirl Cheesecake slice
Print Recipe
5 from 2 votes

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dessert
Servings: 12 -14
Author: Danielle Green

Ingredients

  • CRUST
  • 1/3 c. butter melted
  • 1/2 c. finely chopped pecans
  • 1 1/3 c. graham cracker crumbs
  • 3 Tbsp. sugar

  • FILLING
  • 4 8 oz pkgs. cream cheese
  • 1 1/4 c. sugar
  • 1 Tbsp. vanilla
  • 3 Tbsp. flour
  • 4 eggs
  • 1 c. sour cream
  • 1 c. pumpkin puree
  • 2 tsp. pumpkin pie spice

Instructions

  • Preheat your oven to 350°.
  • In a large bowl, combine the graham crackers, pecans, sugar and butter until the mixture is moist. Press into the bottom and edges of a non-stick 10 inch spring form pan. Bake 10 minutes at 350° and remove from oven.
  • In a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream just until mixed. Reserve 1 1/2 c. cheesecake batter into a small bowl.
  • Add the pumpkin and pumpkin spice to the reserved cheesecake batter. Mix until smooth.
  • Spoon the pumpkin and cream cheese batters alternately over the crust. Cut through the batters with a butter knife several times to create a marble effect.
  • Add a pan of water to the lower rack in the oven. Place the cheesecake on the top rack and bake for 65 to 70 minutes at 350° or until the center is almost set. Allow to cook to room temperature. Run knife or metal spatula around edge of pan to loosen crust.
  • Refrigerate for at least 6 hours or overnight. Serve with whipped topping or whipped cream.

More great pumpkin dessert recipes!

Pumpkin Mousse Dip with Pie Crust Dippers

Pumpkin Mousse Dip with Pie Crust Dippers

Pumpkin Cake Bars are a delicious fall treat with a light and fluffy pumpkin spice cake mix topped with decadent cream cheese frosting!

Pumpkin Cake Bars

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Filed Under: Desserts, Recipe, Vegetarian


This post may contain affiliate links. Please read my disclosure policy.

Comments

  1. Malinda says

    November 20, 2017 at 11:32 am

    My husband would absolutely love this!! The swirls are so pretty too!

    Reply
  2. Julie Evink says

    November 20, 2017 at 3:05 pm

    5 stars
    This looks delicious!! I think exchanging my traditional Pumpkin Pie for this Cheesecake might be the ticket!!! 🙂

    Reply
  3. Melissa Howell says

    November 21, 2017 at 4:56 pm

    I have totally been wanting to make a pumpkin swirl cheesecake! Thanks for the recipe!

    Reply
  4. Casie says

    November 22, 2017 at 9:54 pm

    I only have a 9in springform pan. How would I need to adjust this recipe for both ingredient amounts and bake times and temps?

    Reply
    • Danielle Green says

      November 27, 2017 at 12:24 pm

      You would just need to increase the bake time a little.

      Reply
  5. Natalie says

    November 28, 2017 at 10:19 am

    YUM! This cheesecake look incredible! I never tried adding pumpkin to cheesecakes before, but this recipe really makes me wanna go into the kitchen and try it myself ♥

    Reply
  6. Erin @ The Speckled Palate says

    November 30, 2017 at 12:16 pm

    This cheesecake looks seriously perfect! That pumpkin swirl! The creaminess! I can definitely get behind a slice or two of this at the holidays!

    Reply
  7. Misti Below says

    November 27, 2018 at 10:59 pm

    5 stars
    This is the best cheesecake recipe!! I made this for Thanksgiving and it was a total hit!!

    Reply
    • Danielle Green says

      December 2, 2018 at 9:14 pm

      So glad you enjoyed it!

      Reply
      • L. Myers says

        January 18, 2020 at 5:32 pm

        I made this a couple weeks ago for our neighbors. What a hit!! Thank you for the recipe.

        Reply
        • Danielle Green says

          January 18, 2020 at 8:48 pm

          So glad it was a hit!

          Reply
  8. Shelia Hicks says

    October 5, 2019 at 9:18 pm

    I have prepared this cheesecake tonight and it is now in oven. We will have tomorrow at our Pastor Appreciation luncheon/Sunday dinner is what we Southerners call it. I’m sure it will be delicious!!!

    Reply
  9. Kali says

    October 20, 2019 at 8:59 pm

    I don’t have a 10″ springform pan, but do have a 10″ tube,/Angel food pan. Would the baking time be the same?

    Reply
    • Danielle Green says

      October 26, 2019 at 8:07 pm

      I have never cooked a cheesecake in an Angel food pan, but I would start checking for doneness about 15 minutes sooner just to be sure.

      Reply
  10. Lia says

    November 24, 2019 at 5:38 pm

    Can I make this without the graham cracker crust?

    Reply
    • Danielle Green says

      November 25, 2019 at 11:17 pm

      I’ve never made it without the crust, but I’m guessing it would be fine.

      Reply
  11. Lia says

    November 24, 2019 at 5:40 pm

    Can I make this without the graham cracker crust?

    Reply
  12. Alex says

    November 26, 2019 at 11:09 am

    Can I use a regular 9 in. pie dish instead of a spring form pan?

    Reply
    • Danielle Green says

      November 27, 2019 at 4:38 pm

      No, it wont be deep enough

      Reply
  13. Casey says

    November 2, 2020 at 11:21 am

    This looks delicious!

    If we don’t like pecans, can we just make a simple graham cracker crust instead? Do any Ingredient quantities need to be changed to do that successfully?

    Reply
    • Danielle Green says

      November 4, 2020 at 10:31 am

      You can omit the pecans and the crust will be a good graham cracker crust without any adjustments!

      Reply

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