Pumpkin Swirl Cheesecake

Pumpkin cheesecake
Brian Leatart / Getty Images
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 12 servings
Nutrition Facts (per serving)
393 Calories
31g Fat
25g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 393
% Daily Value*
Total Fat 31g 39%
Saturated Fat 16g 80%
Cholesterol 148mg 49%
Sodium 210mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Protein 7g
Calcium 80mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Two favorite desserts are put into one with this homemade pumpkin swirl cheesecake. This rich cheesecake has the spiced flavor of pumpkin pie swirled throughout, and it could not be easier to make. A great dessert for fall and the holiday season, you can either use fresh mashed pumpkin or canned pumpkin. 

This can be made with a springform pan and the gingersnap and pecan crust, or if you don't have one, simply use premade graham cracker crusts to get two cheesecake pies instead of one. Instructions are included for both methods.


  • For the Crust:
  • 2 cups gingersnaps (finely crushed)
  • 1/2 cup pecans (finely chopped)
  • 6 tablespoons butter (or margarine, 3/4 of a stick, melted)
  • For the Filling:
  • 3 (8-ounce) packages cream cheese (softened)
  • 1 cup sugar (divided)
  • 1 teaspoon vanilla extract
  • 3 large eggs (at room temperature)
  • 1 cup pumpkin (canned, not pumpkin pie mix, or 1 cup cooked mashed pumpkin)
  • 1 teaspoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/8 teaspoon cloves (ground)

Steps to Make It

  1. Preheat the oven to 325 F (300 F for a dark springform pan) and position the oven rack in the center of the oven.

  2. For the crust (see notes below for optional pie crust): Mix gingersnap crumbs, pecans, and butter; press onto the bottom and 2 inches up the side of a 9-inch springform pan.

  3. For the cheesecake filling: Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended.

  4. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1 1/2 cups of the plain batter and set aside.

  5. To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.

  6. Pour 1/2 of the pumpkin batter over the crust in the springform pan. Spoon 1/2 of the plain batter over the pumpkin layer.

  7. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing the crust to achieve a marbled effect.

  8. Bake for 55 minutes or until the center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on a wire rack.

  9. Remove the outer pan and refrigerate for at least 4 hours, preferably overnight, before serving.​


  • ​​Notes for Optional Pie Crust: If you do not want to bother with a springform pan, purchase or make two small or one 10-inch oversized graham cracker or gingersnap pie crust shells. Skip the crust part of the recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use the same instructions for a large crust and swirl. Bake at 325 F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.