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5 from 12 votes

Pumpkin Swirl Cheesecake

Creamy, smooth, easy to make, and SO GOOD! This Pumpkin Swirl Cheesecake is the perfect addition to your Fall baking.
Prep Time25 mins
Cook Time1 hr 20 mins
Refrigeration Time12 hrs
Total Time13 hrs 45 mins
Course: Desserts
Cuisine: American
Servings: 12
Calories: 622kcal
Author: Traci


Graham Cracker Crust

  • 2 ½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • ¾ cup salted butter, melted


  • 32 ounces cream cheese, room temperature
  • 1 ½ cups sugar
  • Pinch of salt
  • 6 large eggs, room temperature
  • ½ cup heavy cream
  • ½ teaspoon vanilla
  • 1 cup pumpkin



  • 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.


  • Preheat oven to 325 degrees.
  • 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 1/2 cups batter in a medium bowl.
  • Add pumpkin.
  • Whisk until mixed completely.
  • Pour remaining 4 1/2 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.


  • 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.


Serving: 1slice | Calories: 622kcal | Carbohydrates: 47g | Protein: 9g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 500mg | Potassium: 220mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2474IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg