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–+ servings
cheesecake on white plate with a slice next to it, flowers, pumpkin, milk glass, and plates behind

Pumpkin Swirl Cheesecake

5 from 13 votes
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Refrigeration Time 12 hours
Total Time: 13 hours 45 minutes
Author: Traci Crossland
Creamy, smooth, easy to make, and SO GOOD! This Pumpkin Swirl Cheesecake is the perfect addition to your Fall baking.

Ingredients

Graham Cracker Crust

  • 2½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • ¾ cup salted butter melted

Cheesecake

  • 32 ounces cream cheese room temperature
  • 1½ cups sugar
  • pinch of salt
  • 6 large eggs room temperature
  • ½ cup heavy cream
  • ½ teaspoon vanilla
  • 1 cup pumpkin
US Customary - Metric

Instructions

Crust

  • Place graham crackers in the bowl of a food processor. Process.
  • Add brown sugar. Pulse a few times.
  • Add butter. Pulse until completely mixed.
  • Press evenly on the bottom and up the sides of a 10-inch springform pan.
  • Wrap bottom and sides of pan with aluminum foil.
  • Set aside.

Cheesecake

  • Preheat oven to 325° F.
  • With an electric mixer, beat cream cheese with sugar and salt until completely smooth, about 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add cream and vanilla.
  • Mix thoroughly.
  • Place 2 ½ cups batter in a medium bowl.
  • Add pumpkin.
  • Whisk until mixed completely.
  • Pour remaining 4 ½ cups batter into prepared crust.
  • Pour pumpkin batter on top.
  • Use a cake tester or toothpick to swirl pumpkin.
  • Place springform in roasting pan.
  • Place on oven rack and add boiling water to roasting pan until it reaches 1/2 way up springform pan.
  • Close door and bake for 75-80 minutes.
  • Remove from oven and water bath.
  • Remove foil and let cheesecake cool on wire cooling rack until completely cooled, 1-2 hours.
  • Cover and place in refrigerator overnight.

Notes

  • 25 sheets of graham crackers is basically the whole box, minus 2 or 3!
  • Make sure you have full fat cream cheese. No spreads, no reduced fats. You can't make this with anything but actual cream cheese.
  • Don't be afraid of the water-bath! It's actually really easy and isn't as scary as you may think.
  • Make sure all the ingredients are room temperature!
  • To make un-molding the cheesecake easier, run a thin-bladed knife around the edges before it cools completely.

Nutrition

Serving: 1sliceCalories: 622kcalCarbohydrates: 47gProtein: 9gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 220mgSodium: 500mgPotassium: 220mgFiber: 1gSugar: 36gVitamin A: 2474IUVitamin C: 1mgCalcium: 118mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.