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Pumpkin Swirl Cheesecake Secrets: How to Make It Creamy and Irresistible

Pumpkin swirl cheesecake with vibrant amber swirls and creamy texture
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This creamy, decadent pumpkin swirl cheesecake combines the velvety texture of classic cheesecake with warm pumpkin spice flavors that dance across your taste buds. It’s become my family’s most requested holiday dessert, but honestly, it’s too good to save just for special occasions.

Ingredients

Scale
  • For the Graham Cracker Crust:
  • 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • ¼ cup sour cream
  • ¼ cup heavy cream
  • For the Pumpkin Swirl:
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt

Instructions

  1. Preparing the Crust
    Preheat your oven to 350°F (175°C).
    Combine graham cracker crumbs and sugar in a medium bowl.
    Pour in melted butter and mix until the mixture resembles wet sand.
    Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
    Bake for 10 minutes, then remove and let cool while preparing the filling.
    Reduce oven temperature to 325°F (165°C).
  2. Making the Cheesecake Filling
    In a large bowl, beat softened cream cheese and sugar with an electric mixer until completely smooth, about 3 minutes. (Don’t rush this step—lumps here mean lumps in your finished cheesecake!)
    Add vanilla extract and beat to combine.
    Add eggs one at a time, beating on low speed just until each is incorporated.
    Gently fold in sour cream and heavy cream until smooth.
    Transfer 2 cups of the batter to a separate bowl.
  3. Creating the Pumpkin Swirl
    To the reserved 2 cups of batter, add pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.
    Mix until completely combined and smooth.
    Pour most of the plain cheesecake batter into the cooled crust.
    Drop spoonfuls of the pumpkin mixture on top.
    Pour the remaining plain batter over this.
    Use a knife or skewer to gently swirl the batters together. Don’t over-swirl—a few figure eights will create beautiful patterns.
  4. Baking the Perfect Cheesecake
    Wrap the outside of your springform pan with aluminum foil to prevent water leakage.
    Place the pan in a larger roasting pan and fill with about 1 inch of hot water (this water bath prevents cracking).
    Bake at 325°F for 55-65 minutes until the edges are set but the center still has a slight jiggle.
    Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
    Remove from the oven, run a knife around the edges, and let cool completely.
    Refrigerate for at least 4 hours or overnight before serving.

Notes

Dairy-free? Swap in plant-based cream cheese and coconut cream. Gluten-free? Use gluten-free graham crackers or a nut-based crust. No sour cream? Greek yogurt works beautifully as a tangy replacement.

Nutrition

Keywords: pumpkin swirl cheesecake, holiday dessert, fall cheesecake, Thanksgiving cheesecake, pumpkin recipes

Find it online: https://harmonymeal.com/pumpkin-swirl-cheesecake/