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    BeeyondCereal » Recipes » Pies

    Pumpkin Swirl Cheesecake

    Modified: Oct 18, 2023 Published: Dec 9, 2020 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe
    5 from 1 vote

    Cheesecakes are a delicious dessert, but adding pumpkin just takes it to a whole new level. With this Pumpkin Swirl Cheesecake, every bite is tasty (and pretty).

    Recipe: $8.24 | Per Serving: $1.03 | Servings: 8

    pumpkin swirl cheesecake.

    Pumpkin pie and cheesecake are two great desserts, but when you combine them, they become a mind-blowing treat on their own. Add in the pecan and gingersnap crust, and you have yourself a dessert no one can resist.

    To create this delectable treat, a classic cheesecake base is enhanced with the addition of pumpkin puree and traditional autumn spices like cinnamon, nutmeg, and cloves. This transforms the creamy cheesecake into a seasonal masterpiece.

    Some people love to garnish their pumpkin swirl cheesecake with whipped cream, chopped nuts, or a drizzle of caramel sauce for an even more decadent experience.

    While it's undoubtedly a fantastic choice for Thanksgiving and other autumn gatherings, its incredible taste can be appreciated year-round.

    This is the best pumpkin cheesecake recipe, but make sure to try our other pumpkin favorites like Pumpkin Spice Snickerdoodles, Pumpkin Hand Pies, and Pumpkin White Chocolate Chip Cookies.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Pumpkin Swirl Cheesecake
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 Recipe FAQs
    • ❤️ More Delicious Dessert Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. It's easy to make. This cheesecake is so simple and easy to toss together. Not only that, but you can get pretty creative with those fun pumpkin swirls on top! For an even easier pumpkin cheesecake try our No Bake Pumpkin Cheesecake.
    2. Perfect for any occasion. Serve this pumpkin cheesecake up to friends, family, and guests this holiday season, or freeze it in slices so you can enjoy a tasty treat when the mood strikes. Both ideas are pretty great.
    3. Simple ingredients. We don't need much to make this tasty cheesecake, but the ingredients that we do need are pretty easy to find and pretty affordable too.

    🥘 Ingredients

    Ingredient Notes:

    Cream cheese- The base of this cheesecake is cream cheese. This keeps it rich, creamy, and tangy.

    Pumpkin puree- You will need some pumpkin puree to give us a fresh pumpkin flavor. Use canned or fresh pumpkin puree, depending on what you have on hand.

    If you still have puree handy, use it in our Pumpkin Banana Bread or Edible No Cook Pumpkin Playdough.

    Gingersnap cookies- You will need some Gingersnap cookies for the crust. Crush them into crumbs and enjoy the warm spices and flavor. (I like to buy my Gingersnap cookies from Dollar Tree).

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions for Pumpkin Swirl Cheesecake

    Step 1: Preheat your oven to 325 degrees F.

    Step 2: In a bowl combine all of the crust ingredients and mix well to combine. Press into the bottom of the springform pan or pie plate.

    Step 3: In a large mixing bowl, combine the cream cheese, sugar, and vanilla until smooth.

    Step 4: Beat in the eggs, one at a time, mixing well after each addition.

    Step 5: In another bowl, combine the pumpkin, cinnamon, cloves, and nutmeg.

    Step 6: Spread the cheesecake batter over the pie crust.

    cheesecake batter in springform pan.

    Step 7: Dollop the pumpkin mixture over the cheesecake batter and then spread it around with the backside of a spoon until the swirled design is to your liking.

    swirled pumpkin cheesecake unbaked.

    Step 8: Bake for 35-40 minutes until the center looks almost set.

    baked swirled pumpkin cheesecake.

    Step 9: Allow to cool and then place the cheesecake in the fridge for at least 3 hours before slicing and serving.

    a slice of pumpkin swirl cheesecake on a plate.

    🍴 Recipe Tips

    1. Enhanced Crust- For a rich and nutty flavor throughout, consider mixing chopped pecans into your gingersnap crust. You can buy pre-chopped pecans or pulse them in a food processor for a finer texture.
    2. Monitoring Cheesecake- As your pumpkin cheesecake bakes, keep an eye on it toward the end of the baking time. It should appear set around the edges and slightly puffed in the center. Don't worry if the center sinks a bit as it cools.

    👩🏻‍🍳 Storage

    Cheesecake if stored properly in the fridge can last up to 5 days. It's best to keep it wrapped well with plastic wrap to help prevent it from drying out and to lock in that moisture.

    💭 Recipe FAQs

    Can I freeze pumpkin cheesecake?

    You can freeze your cheesecake in an airtight container for up to 2 months! Perfect for planning during the holidays! Just thaw overnight in the fridge before serving.

    What do eggs do to cheesecake?

    Eggs inside of cheesecake batter help to work as a binder as well as adding a smooth and rich texture throughout the pie.

    Is cheesecake still jiggly when done?

    When your cheesecake is finished baking the edges should be firm and set while only the center part is slightly jiggly. The surface of your cheesecake should also not look shiny as that's a sign that it isn't finished yet.

    a bite of cheesecake on a fork next to a slice.

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    If you tried this Pumpkin Swirl Cheesecake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    a slice of Pumpkin Swirl Cheesecake.
    Print Recipe
    5 from 1 vote

    Pumpkin Swirl Cheesecake

    Cheesecakes are a delicious dessert but adding pumpkin just takes it to a whole new level. With this pumpkin spice cheesecake every bite is tasty (and pretty).
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Chill 3 hours hrs
    Total Time 3 hours hrs 45 minutes mins
    Servings: 8
    Calories: 288kcal
    Cost Recipe $8.24 / Serving $1.03
    Prevent your screen from going dark

    Equipment

    • Pie Plate or springform pan
    • Mixing Bowls
    • Measuring Spoons
    • Measuring Cups
    • Electric Mixer

    Ingredients

    Gingersnap Crust

    • 1 cup gingersnap cookie crumbs ($2.50)
    • ½ cup pecans, finely chopped ($0.49)
    • ¼ cup butter, melted ($0.50)
    • ½ teaspoon ground cinnamon ($0.02)

    Cheesecake

    • 16 ounces cream cheese softened ($3.72)
    • ½ cup granulated sugar ($0.18)
    • ½ teaspoon vanilla extract ($0.01)
    • 2 large eggs ($0.30)

    Pumpkin Mix

    • ½ cup pumpkin puree ($0.44)
    • ½ teaspoon ground cinnamon ($0.04)
    • ¼ teaspoon ground cloves ($0.02)
    • ¼ teaspoon ground nutmeg ($0.02)
    US Customary - Metric

    Instructions

    • Preheat oven to 325 degrees F.
    • In a bowl mix together the crust ingredients until well mixed and then press down to the bottom of a pie plate or springform pan.
    • In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth.
    • Add in eggs, one at a time, blending well after each addition.
    • In another bowl mix together the pumpkin mix ingredients.
    • Spread the cheesecake batter over the prepared crust.
    • Dollop the pumpkin mix over the cream cheese and then spread and swirl them around using the backside of a spoon.
    • Bake for 35-40 minutes until the center is almost set. Allow to cool.
    • Place pie in the fridge for at least 3 hours before serving.

    Notes

    Pecans: You can use prechopped pecans or pulse them in a food processor for a finer crumb. The nutty flavor of pecans adds depth to the pie.
    Check for Doneness: As the cheesecake nears the end of its baking time, keep a close eye on it. It should appear set around the edges and slightly puffed in the center. The center will sink as the pie cools.
    Signs of Doneness: A finished cheesecake should have firm and set edges, while the center is slightly jiggly. The surface should not appear shiny, indicating it's fully baked.
    Storage: You can freeze cheesecake in an airtight container for up to 2 months. Thaw it in the fridge before serving. In the fridge, cheesecake can be stored for up to 5 days. Wrap it tightly with plastic wrap to prevent drying out.

    Nutritional Information

    Serving: 1slice | Calories: 288kcal | Carbohydrates: 20.6g | Protein: 5.5g | Fat: 21g | Saturated Fat: 11.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 103.8mg | Sodium: 224.4mg | Potassium: 133.4mg | Fiber: 0.8g | Sugar: 16.2g | Vitamin A: 313.8IU | Vitamin C: 0.7mg | Calcium: 87.1mg | Iron: 0.7mg
    Author Nicole Durham
    Course Dessert
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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