Cheesecake with Pumpkin Swirl – The Perfect Fall-Inspired Dessert

Why You’ll Love This Recipe

This Cheesecake with Pumpkin Swirl delivers everything you love about fall desserts in one creamy, decadent treat. You’ll adore how the smooth vanilla cheesecake base pairs perfectly with the warm notes of pumpkin, cinnamon, and nutmeg. The swirl design is not just stunning but also simple to achieve — no fancy tools required. The graham cracker crust provides that signature crunch, perfectly complementing the luscious filling. Best of all, this recipe is easy to follow and make-ahead friendly, so you can prepare it in advance for stress-free entertaining. Whether you’re a cheesecake enthusiast or a pumpkin spice lover, this dessert offers the best of both worlds.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream Cheese: The base of any good cheesecake. Use full-fat, room-temperature cream cheese for the smoothest texture.

Sugar: Balances the tang of the cream cheese and enhances the pumpkin’s natural sweetness.

Eggs: Bind the filling and give the cheesecake its rich, custard-like texture.

Vanilla Extract: Adds warmth and depth to the cheesecake filling.

Sour Cream: Gives the cheesecake a smooth, creamy consistency and a hint of tanginess.

Pumpkin Puree: The star of the swirl — pure, unsweetened pumpkin brings color and flavor.

Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that defines the pumpkin layer’s aromatic warmth.

Graham Crackers: Crushed to form the buttery crust that holds the creamy filling.

Butter: Helps bind the crust and gives it a golden, crisp texture.

Heavy Cream (or Coconut Milk): Adds richness to the filling and ensures a silky texture when baked.

Directions

Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.

For the crust: Combine crushed graham crackers with melted butter and sugar. Mix until the texture resembles wet sand, then press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then cool while preparing the filling.

For the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and beat until well combined. Mix in the eggs one at a time, followed by sour cream, vanilla extract, and heavy cream. Reserve one cup of this mixture for the pumpkin swirl.

In a separate bowl, combine the reserved cheesecake batter with pumpkin puree and pumpkin pie spice until smooth. Pour the plain cheesecake batter over the crust, then spoon the pumpkin mixture on top in dollops. Use a knife or skewer to gently swirl the pumpkin mixture into the cheesecake to create a marbled effect.

Place the pan in a larger baking dish and pour hot water halfway up the sides to create a water bath. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.

Slice, serve chilled, and enjoy the creamy balance of pumpkin spice and cheesecake in every bite.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 10–12 slices and takes about 1 hour and 30 minutes total, plus cooling and chilling time. Preparation takes 20 minutes, baking about 70 minutes, and at least 4 hours for chilling. It’s perfect for making ahead of holidays or dinner parties.

Storage/reheating

Store leftovers in the refrigerator, covered, for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving. Cheesecake should always be served chilled for the best texture and flavor.

Variations and Customizations

Chocolate Pumpkin Swirl: Add melted chocolate to half of the cheesecake batter for a chocolate-pumpkin fusion.

Gingersnap Crust: Replace graham crackers with crushed gingersnap cookies for a spicier base.

Maple Twist: Add a tablespoon of maple syrup to the pumpkin mixture for a richer, autumnal sweetness.

Mini Cheesecakes: Use muffin tins to make individual portions — perfect for parties.

Nutty Crunch: Add a layer of chopped pecans or walnuts between the crust and filling for added texture.

Vegan Option: Use dairy-free cream cheese and coconut cream to make a plant-based version.

Spiced Whipped Cream: Serve with whipped cream flavored with cinnamon or nutmeg.

Caramel Drizzle: Top with salted caramel sauce for an extra decadent touch.

No-Bake Version: Skip the water bath and chill the cheesecake overnight using gelatin to set the filling.

Crustless Cheesecake: Skip the crust for a gluten-free and lighter version of this dessert.

FAQs

Can I use canned pumpkin pie filling instead of puree?

No, use pure pumpkin puree to control sweetness and spice levels.

Why did my cheesecake crack?

It may have overbaked or cooled too quickly. A water bath helps prevent cracks.

Can I make this without a water bath?

Yes, but bake at a lower temperature and place a pan of hot water on the rack below.

How do I know when it’s done baking?

The edges should be set, and the center should jiggle slightly — it will firm up as it cools.

Can I use a different crust?

Yes, gingersnap, vanilla wafer, or chocolate cookie crusts all work wonderfully.

How long should it chill before serving?

At least 4 hours, but overnight is best for perfect texture.

Can I freeze the whole cheesecake?

Yes, wrap it tightly in foil and freeze for up to 2 months.

What spices can I use if I don’t have pumpkin pie spice?

Mix cinnamon, nutmeg, ginger, and a pinch of cloves.

Can I make it in advance?

Yes, it’s even better the next day as the flavors meld together.

What should I serve it with?

Fresh whipped cream, caramel drizzle, or candied pecans make wonderful toppings.

Conclusion

Cheesecake with Pumpkin Swirl is a dessert that captures the essence of fall — creamy, spiced, and beautifully balanced. It’s the kind of treat that brings warmth to any table, combining classic cheesecake richness with pumpkin’s cozy charm. Elegant yet easy, this dessert is sure to impress guests and satisfy every sweet craving. Once you make it, it will become a seasonal favorite that you’ll look forward to year after year.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!