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Pumpkin Swirl Cheesecake
David Atikson

Pumpkin Swirl Cheesecake: Creamy Fall Favorite

Pumpkin Swirl Cheesecake combines creamy cheesecake with a spiced pumpkin swirl and gingersnap crust for the ultimate fall dessert.  
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 and 1/2 cups 180g gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup 56g unsalted butter, melted
  • 1/4 cup 50g granulated sugar
  • 32 ounces 904g full-fat brick cream cheese, softened to room temperature
  • 1 and 1/2 cups 300g granulated sugar
  • 1/3 cup 80g full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs at room temperature
  • 1 cup 227g pumpkin puree
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • Topping suggestions: salted caramel whipped cream

Method
 

  1. Adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
  2. Make the crust: Pulse gingersnap cookies into crumbs. Mix with ginger, cinnamon, sugar, and melted butter until sandy. Press firmly into springform pan. Pre-bake for 10 minutes. Let cool slightly.
  3. Make the filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Beat in eggs one at a time until just combined. Do not overmix.
  4. Scoop out 2 cups batter. Stir pumpkin puree, cinnamon, and pumpkin pie spice into it.
  5. Alternate spoonfuls of pumpkin and plain batter on crust. Swirl gently with a knife to marble.
  6. Prepare water bath: Place springform pan in roasting pan. Pour hot water into roasting pan about 1 inch deep.
  7. Bake 55–70 minutes until center slightly wobbles. Turn off oven, crack door, and let cheesecake rest 1 hour. Cool completely, then refrigerate 4+ hours or overnight.
  8. Run knife around rim before removing pan. Slice with warm knife, wiping clean between cuts. Add toppings and serve.
  9.  

Notes

Cheesecake improves after chilling overnight. Store covered in fridge up to 5 days or freeze up to 2–3 months.
Use canned pumpkin for best texture—avoid pumpkin pie filling.
Bring all ingredients to room temperature to ensure smooth batter.
Alternate water bath method: Place pan of boiling water on bottom oven rack to create steam.