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).
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.
🍯 Why This Recipe Works
- 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!
- 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.
- 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.
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.
Spices- You will want to use some Ground cinnamon, Ground cloves, and Ground nutmeg for warm spice in every slice.
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).
Pecans- Adding chopped pecans will give us a nice subtle crunch and nutty flavor.
For specific ingredients and measurements, please see the recipe card below.
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.
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.
Step 8: Bake for 35-40 minutes until the center looks almost set.
Step 9: Allow to cool and then place the cheesecake in the fridge for at least 3 hours before slicing and serving.
🍴 Recipe Tips
I personally love the crust with the pecans chopped and mixed into every bite of this pumpkin cheesecake with gingersnap crust. You can buy pecans prechopped from the store or toss them in a food processor for a minute to become a finer crumb. The nutty flavor really helps bring the pie together.
Double-check on the cheesecake as it gets closer to the end of the baking time to see if it's doing alright. You want your cheesecake to look set around the edges and slightly puffed in the center. The center will fall as the pie cools.
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.
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.
Eggs inside of cheesecake batter help to work as a binder as well as adding a smooth and rich texture throughout the pie.
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.
❤️ More Delicious Dessert Recipes
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!
Pumpkin Swirl Cheesecake
- 16 ounces Cream cheese, softened ($3.96)
- ½ cup Granulated sugar ($0.11)
- ½ teaspoon Vanilla extract ($0.01)
- 2 large Eggs ($0.16)
- ½ cup Pumpkin puree ($0.75)
- ½ teaspoon Ground cinnamon ($0.05)
- ¼ teaspoon Ground cloves ($0.02)
- ¼ teaspoon Ground nutmeg ($0.02)
- 1 cup Gingersnap cookie crumbs ($1.00)
- ½ cup Pecans, finely chopped ($0.41)
- ¼ cup Butter, melted ($0.38)
- ½ teaspoon Ground cinnamon ($0.02)
- 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.