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 mindblowing treat on their own. Add in the pecan and gingersnap crust and you have yourself a dessert no one can resist.
This is the best pumpkin cheesecake recipe because it's so simple and easy to toss together. Not only that but you can get pretty creative with those fun pumpkin swirls on top!
Serve this say 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.
- Cream cheese
- Granulated sugar
- Vanilla extract
- Pumpkin puree
- Ground cinnamon
- Ground cloves
- Ground nutmeg
For the gingersnap crust you will need:
- Gingersnap cookie crumbs
- Ground cinnamon
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Pie plate or springform pan
- Mixing bowls
- Measuring spoons
- Measuring cups
- Electric mixer
Check out how to make pumpkin swirl cheesecake with these simple step-by-step instructions:
Preheat your oven to 325 degrees F.
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.
In a large mixing bowl, combine the cream cheese, sugar, and vanilla until smooth.
Beat in the eggs, one at a time, mixing well after each addition.
In another bowl, combine the pumpkin, cinnamon, cloves, and nutmeg.
Spread the cheesecake batter over the pie crust.
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.
Bake for 35-40 minutes until the center looks almost set.
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.
You can freeze your cheesecake in an airtight container for up to 2 months! Perfect for planning ahead during the holidays! Just thaw overnight in the fridge before serving.
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 avoid it from drying out and to lock-in that moisture.
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 awesome dessert recipes to try soon
- Easy Spiced Pear Cobbler
- No Bake Kool Aid Pie
- Chocolate Chip Marshmallow Cookies
- No Bake Cool Whip Cheesecake
- Oreo Chocolate Chip Cookies
- Strawberry Peach Cobbler
Pumpkin Swirl Cheesecake
- Pie Plate or springform pan
- 16 oz cream cheese, softened ($3.96)
- ½ cup sugar ($0.11)
- ½ teaspoon vanilla ($0.01)
- 2 large eggs ($0.16)
- ½ cup pumpkin puree ($0.75)
- ½ teaspoon 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 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.
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