Pumpkin Swirl Cheesecake
The simplest Pumpkin Swirl Cheesecake that’s definitely inspired by the Fall/Autumn weather change. This super easy cheesecake is made from a few simple ingredients that become two ultra creamy fillings and a delicious graham cracker crust! A perfectly sweet vanilla base that gets swirled with an ultra smooth and creamy pumpkin cheesecake filling. Its’s a beautiful light cream color with bright pops of orange swirl running through the top. Enjoy each slice of this cheesecake with a dollop of Chantilly Cream, and homemade vanilla ice cream for that extra special touch that we all need this Fall season. This creamy, seriously rich, extra delicious, pumpkin and vanilla flavored dessert is really not like any other cheesecake you’ve had before. The best part? It’s actually SO simple and will be the star of your Thanksgiving or just your every-night dinner table!
→ This post is also available as a Web Story: Pumpkin Swirl Cheesecake
About The Recipe
The Fall/Autumn season needs homemade pumpkin bakes! Other than just being a classic combo, there is actually just something comforting about the temperatures dropping and the smell of pumpkin bakes in the oven.
This cheesecake is definitely no exception!
My mom has been baking up cheesecakes for 30 years, but I have to say…this is the best one yet.
The classic vanilla filling is elevated and somehow made so much better when you mix in some pumpkin and swirl it all together. It’s light and fluffy, yet creamy, smooth, and just SO good.
My mom used to sell hundreds of cheesecakes when she owned her restaurant. It was = probably one of the most popular desserts…for good reason! But, this pumpkin swirl cheesecake triumphs all.
Even if you aren’t a pumpkin lover, you will fall for this cheesecake!
Equipment Needed
- A Food Processor
- 10-Inch Springform Pan
- Aluminum Foil
- A Mixer
- Roasting Pan
Ingredients
For The Crust:
- Graham Crackers
- Brown Sugar
- Butter
For The Cheesecake:
- Cream Cheese
- Sugar
- Salt
- Eggs
- Heavy Cream
- Vanilla
- Pumpkin
Instructions
In the largest bowl of the food processor, place in graham crackers and pulse until crumbly.
Add in melted butter and brown sugar. Pulse until combined.
Dump the crumbs into a 10-Inch springform pan. Press the sides and bottom down evenly. Set aside.
In the mixer with the beater attachment, beat together the cream cheese and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the cream and vanilla.
Pour 2 1/2 cups of batter into a medium bowl and whisk in the pumpkin.
With the remaining vanilla batter, pour into the graham cracker crust. Pour the pumpkin batter over the top and swirl through with a toothpick or cake tester.
Place the cheesecake on a roasting pan and set on an oven rack. Carefully pour in boiling water until the water reaches about 1/2 way on the springform pan.
Bake for 75-80 minutes. Take out of the oven and carefully remove the springform pan from the roasting pan. Remove the foil and set on wire cooling rack to let cool completely. Cover and refrigerate for 12 hours, or overnight.
After the cheesecake has been refrigerated and is thoroughly set, remove from the springform pan, and serve!
What To Serve With This Cheesecake…
For me, this cheesecake is the pinnacle Thanksgiving dessert. So, I always recommend to serve with Thanksgiving goods…but here are a few recipes to give a try!
- Chantilly Cream
- Vanilla Ice Cream
- Caramel Sauce
- Pumpkin Pie Bars with Shortbread Cookie Crust
- Shoepeg Corn and Green Bean Casserole
- Bourbon Sweet Potato Casserole
- Crispy Oven Roasted Brussel Sprouts
- Rosemary and Garlic Roasted Potatoes
How To Store
You can keep this cheesecake in a covered container in the fridge for about 4-7 days. You could also freeze individual slices (or just the whole cheesecake!) to keep it good until the big day.
Expert Tips
- 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.
When you make this Pumpkin Swirl Cheesecake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Pumpkin Swirl Cheesecake
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
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.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.