This pumpkin swirl cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a deliciously spiced and crunchy gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce.
Fall has arrived and we’re all in a mad dash to bake all the fall things like jalapeño cheddar bread and apple cider donuts. My latest creation is pumpkin swirl cheesecake, a delicious alternative to pumpkin pie and pumpkin cake. Judging by this reader-favorite cheesecake recipe, I know most of you are CRAZY for cheesecake too.
How to Make Pumpkin Swirl Cheesecake
If you look at my classic cheesecake recipe, you’ll notice that today’s pumpkin cheesecake uses mostly all of the same ingredients. Besides the amounts of each, the difference is that we’ll divide the batter in half and add pumpkin puree + spices to create a hypnotizing pumpkin swirl. The result is pockets of luscious cheesecake paired with rich, creamy, perfectly spiced pumpkin cheesecake.
You can absolutely use homemade pumpkin pie spice here!
All this cheesecake sits on top of a crunchy gingersnap cookie crust. Add extra flavor to the crust with a bit of cinnamon and ginger. Here’s my tip: Not all store-bought gingersnap cookies are the same, so make sure you read my notes below about which cookies are best for a cookie crust.
How to swirl: My trick is to drop spoonfuls of alternating batter—plain and pumpkin—until the pan is filled, then use a toothpick or knife to swirl. It doesn’t need to be perfect and it certainly doesn’t need to be neat.
How to Make a Cheesecake Water Bath
A cheesecake water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point of a water bath? I actually wrote an entire post about a cheesecake water bath years ago. Cheesecakes are egg-heavy desserts. Eggs need a moist and humid environment in the oven to (1) properly rise and (2) avoid drying out and burning. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for your cheesecake is well worth it. I can’t say enough how valuable it is! Springform pans can leak if you’re baking the cheesecake in a water bath, but this particular pan is reliable. I haven’t had any leaking issues.
Want to skip all the water bath drama? Try my no-bake pumpkin cheesecake. It tastes like pumpkin mousse and is definitely one of my fall favorites.
Tips for the Perfect Pumpkin Swirl Cheesecake
- Make sure you’re using blocks of cream cheese, not cream cheese spread.
- All of the cheesecake batter ingredients must be at room temperature so the batter remains smooth and combines quickly, so as to not over-beat the eggs.
- Do not over-mix the cheesecake batter
- Bake cheesecake in a water bath or alternate discussed in the recipe notes below
- Leave cheesecake in the cooling oven for 1 hour
- Cool completely at room temperature before chilling
I did have a small crack in the upper right edge of my pumpkin cheesecake, but that’s nothing a thick layer of fresh whipped cream can’t hide! Add a little salted caramel and I’m pretty sure this pumpkin cheesecake is the definition of pumpkin dessert heaven. How lovely would this look on a dessert table with your Thanksgiving pies?
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator
- Freeze on springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- Or freeze without springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Prepare toppings like homemade whipped cream and salted caramel for serving cheesecake.
I would LOVE to know if you try the pumpkin cheesecake! If you want something smaller, I also have a recipe for mini pumpkin cheesecakes and pumpkin pie bars. You may also enjoy my pumpkin cream cheese Bundt cake, too!
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Pumpkin Swirl Cheesecake
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 9 hours, 45 minutes
- Yield: serves at least 12
- Category: Cheesecake
- Method: Baking
- Cuisine: American
Description
This pumpkin cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a deliciously spiced and crunchy gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce.
Ingredients
Gingersnap Cookie Crust
- 1 and 1/2 cups (150g) gingersnap cookie crumbs*
- 1/4 teaspoon each: ground ginger and ground cinnamon
- 1/4 cup (4 Tablespoons; 60g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Cheesecake
- four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 1/3 cup (80g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (227g) pumpkin puree*
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- topping suggestions: salted caramel and whipped cream
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until combined. Begin adding spoonfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife, swirl the batters together by dragging the toothpick top to bottom, then left to right.
- Prepare the simple water bath (see note): If you need a visual, watch me prepare a water bath using my cheesecake recipe. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
- (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the oven and allow to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add toppings, if desired. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 2 or 3 months. I find this tutorial for freezing cheesecakes helpful. When ready to eat, thaw overnight in the refrigerator before serving.
- Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Springform Pan
- Gingersnap Cookies: Store-bought gingersnap cookies are ideal as they are the most dry. The ONLY brand that I’ve had issues with is the Nabisco gingersnap cookies. They’re delicious on their own, but they’re too moist for a gingersnap cookie crust. Alternatively, you can use a graham cracker crust instead. Feel free to add or reduce the amount of cinnamon and ginger based on your taste preference.
- Pumpkin: I recommend canned pumpkin, not fresh pumpkin puree in this recipe. I like to use Libby’s brand. Fresh will work in a pinch, but the cheesecake is tastier and more firm with canned. Do not use pumpkin pie filling.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that.
- Why is Everything at Room Temperature? Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Water Bath: Some readers have baked cheesecakes with a large pan of hot water on the rack beneath the baking cheesecake. In this manner, the cheesecake does not bake directly in a roasting pan of water. I have never tried this method, but many report back with great reviews! This is a wonderful alternative if you do not own a large roasting pan or are nervous about your springform pan leaking. Simply place a large baking pan filled with 1 inch of hot water on the bottom rack of the oven.
Keywords: Pumpkin Swirl Cheesecake
Thank you Sally! Followed your recipe and your suggestions, I was excited to see the cheesecake came out perfect! Looking forward to dessert on Thanksgiving! I’ll make the salted caramel tomorrow to top off sweetly!
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I made the cheesecake and it has now cooled to room temperature. We will be eating it tomorrow, so do I leave it in the springform pan and put plastic wrap on it for the overnight in the fridge? I was worried about condensation.
Thanks!
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Hi Adria, store covered in the refrigerator. If you’re worried about condensation though, it would be fine uncovered for this amount of time.
Sally, this is the second time I am making this in as many months. I made the first one for our small Halloween gathering (because trick-or-treating was banned in our city). Everyone raved about it for days, and it was specifically requested for Thanksgiving!
The first one I made, I layered it so that the pumpkin was the top layer, and I swirled the white cheesecake left into a swirly spider web (for Halloween)! This time I forgot about swirling before I added in the seasonings and cinnamon and such…so it looks like it is pumpkin and cinnamon swirled cheesecake! A happy mistake, but I am sure it’ll be just as good. Thanks for the fabulous recipes!
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Hi Sally. My cheesecake has been in the oven for 80 min and is still jiggly in more than just the middle. Should I continue to bake it or turn the oven off and start the cooling process? Thanks!
Hi Ellyn, We suggest baking until just the center is jiggly. Go ahead and tent it with aluminum foil to prevent the top from browning as the cake finishes baking.
Another winner!! I made this yesterday and it came out perfect. I even forgot to do the water bath. It didn’t deflate or seem overbaked in any way. Also made the whipped cream and salted caramel for toppings. Everything came out great!!
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Hi! I’m making this in a few days for Thanksgiving, but I need to make 3! I’m using store bought graham cracker crusts, well, because I’m lazy. Actually, it’s because I have a 3 yr old and the quicker I’m out of the kitchen, the better. So! HOW do I halve a recipe with 3 eggs? Just double the recipe and make 4 cheesecakes? SOLD! Thanks for the recipe 🙂
Hi Melissa, So you are using half the filling per pie crust? We haven’t tested that but let us know how it turns out! To use half of an egg you can crack it into a separate bowl, mix it, and then only use half. Happy baking!
Fingers crossed, I’m gonna try it. If it’s not enough to fill two, I’ll just have to make some mini crustless cheesecakes in cupcake liners or something. OR maybe doubling the recipe will make three and I just won’t be able to freeze one for Christmas. 🙂 🙂 Thank you for the info! I’ll definitely let you know how it turns out 🙂 🙂
Success!!
SO… I doubled the recipe, because I wanted to keep a cheesecake for myself. One to the neighbor, one to go with my MIL to my BIL’s house, one for my Grandma and the ladies at her nursing home. Doubling recipes ALWAYS backfires on me, this was no exception…In the best way. Let me say, had I five pie crusts, it would have been perfect. I filled four of the store bought graham crusts and made half a dozen crustless cakes in my silicon baking cups. This recipe is delicious. Thank you so much, again!
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* Also, I made all four at once, in my regular sized oven. I used my jelly roll pans for the water bath (they’re like deep-dish cookie sheets) just like I always do, spread out my racks so that they separated my oven into thirds, and put two cakes on each sheet, and three cupcakes in each. At 350F, they were a little too jiggly at 50 minutes, and I figured ten more couldn’t hurt, so grand total of 60 minutes bake time. Then I popped the over door, turned it off, let it sit an hour, and like a charm, no cracks.
Hi Sally! I am making this for Thanksgiving and will be dividing it between 2 store bought crusts. Do I still need to do the water bath if I am using the pre made crust? Thank you!
Hi Annie! The water bath is to help prevent cracks in the cheesecake filling. I recommend it regardless if you use a premade crust or not.
Hi Sally, I’m excited to try this recipe. But what do I do to get it off.of the springform pan? I would.like to give it as a gift.
Hi Orissa, You can cut a round piece of parchment paper to line the bottom of the pan and then after it’s baked you should be able to slide the whole cake off of the pan to give as a gift.
This cheesecake was incredible. Very delicious. I also couldn’t get the crust off the bottom of the springform pan even though I used non-stick spray as well as parchment paper. The crust was completely ruined when I tried to remove it from the pan. I don’t understand why because I’ve made Tyler Florence’s cheesecake recipe many times and never had that problem before
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Hi, I made this and it was delicious but would like it to be only pumpkin without the swirl. How would I change the recipe to only have pumpkin cheesecake filling?
Hi Jasmine, instead of swirling, you can beat the pumpkin right into all of the batter when you add the sour cream.
I have not made this recipe yet but I have a question. The recipe calls for 1 cup of pumpkin puree and is tagged with an asterik. The asterik doesn’t have any information associated with it. So my question is – is one cup pumpkin puree just 1 cup of canned Libby’s pumpkin? That is the brand Sally said she uses in the commentary. THANKS for your help! Trying to make for Thanksgiving so reply soon. 🙂
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Hi Katie, The asterisk indicates there is more information in the recipe notes (just below the recipe). Yes, it’s one cup of the canned pumpkin and the Libby’s brand is great!
Hey Sally! I’m so excited to make this for Thanksgiving. I really don’t want the cheesecake to stick to the spring form pan, any tips to prevent this?
Thanks!
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Hi Mia, The butter in the crust prevents it from sticking to the pan, but if you wish you can line the bottom of the pan with a round piece of parchment paper.
Very good recipes, very precise and easy to follow. I love making cheese cakes I have three different size springform pans and I usually bring it ti Thanksgiving dinner where ever I go. This year I am dropping off cheese cakes and I thought it would be great to do something a little different.. So I tested the recipe first. The cheese cake was delicious!!! How many calories per slice in this recipe, please?
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Just made this with your graham cracker crust. Your recipes never disappoint and are so easy to follow. This one was DELICIOUS and everyone was so impressed.
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I’m in australia and tin pumkin is hard to get
Is there anyway of using fresh and draining?…any ideas welcome
Hi Maree, Other readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
Hi Sally!
I run a small bistro in a retirement community and I made this cheesecake last week and it sold really fast! It was delicious! In fact I use many of your recipes and I always get very positive feedback! Thank you so much for sharing!
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Came out delicious! Made it last night for my work crew for Nat’l Punkin Cheesecake Day!! Everyone loved it, thanks!!!
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Hi Sally, your cheesecake looks amazing! I was going to make this in a 6 inch pan so I’ll probably divide the batter ( does this sound correct?) also would I have to adjust the temperature and time at all? Thanks
Hi Win, We haven’t tested this in a 6 inch pan but you can calculate the amount of batter you would need using the post Cake Pan Sizes and Conversions. I’m unsure of the exact bake time needed (same temperature) but keep an eye on it and bake until the center is almost set.
Hi Sally I went ahead and made this by halving the recipe for my 6 inch. I baked it at the same temperature for and hour and half and it turned out fine with no cracks! I would say I had an excess of 1//3 cup extra batter and I used an oreo crust instead. It was very good! thanks.
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I don’t have a springform pan. What else can I use to cook this in?
You can halve this recipe and do it in a store bought gram cracker piecrust! Or make two!
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That’s a great idea! How long would you bake it for then? Would you still need a water bath?
This cheesecake is amazing! I made it a few times and brought to Thanksgiving dessert one year. I also made the cheesecake ahead and froze it, thawed, then served on more than one occasion. Huge time saver during the holidays. Highly recommend!!
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Hello! Just pulled my cheesecake out of the oven…crossing my fingers it comes out good after it’s chilled. I’m a little confused if you do or do not recommend Nabisco. In your notes it says you do not recommend them, so we specifically bought a different brand. I did see a little bit of a leak (not water) when I took off the foil. Anyway, I’m sure I’ll make this again at some point! I also made the salted caramel, just a half batch… yum!
Hi CB, I do not recommend Nabisco for making this crust (although they are wonderful eaten on their own). If you think water has leaked into your pan then next time you can try using a pan of water on a lower rack (see recipe note #7 for details).
Finally! Something I made that was eaten. My brother that never touched anything I made had 2 slices and couldnt believed I baked this. 🙂
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Made this for Christmas, though I actually made a 4 flavor one, this being one of them, her recipe came out soooooo creamy, moist, and flavorful, another hit with Sally’s recipes.
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I made this for the first time for my son in law for Christmas. So I want to freeze it. It turned out beautiful! But there is no way that it can be taken off of the springform pan bottom. No matter how many times I tried to put the knife through the bottom, it appeared that I would destroy the beauty of this cheesecake. I wish I would have put some parchment paper on the bottom first. That is my suggestion to anyone that wants it removed from the pan. However it did give me the chance to taste it, and it is delicious. Only reason for the 4 stars is because I can’t get it off the bottom of the pan. Easy to make and beautiful. Followed the directions exactly.
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Hi Char, When freezing cheesecakes I always freeze it right on the bottom of the springform pan! In the recipe notes for freezing directions there is a link to more details on exactly how to wrap it up to freeze. I hope your son in law loves it!
I just made this cheesecake for the second time. This time for a Christmas gift. It is so good! Now I want one for me! Thank you for the awesome recipe!
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We made this cheesecake for Thanksgiving, as well as your French Silk Pie AND your Cranberry Apple Lattice Pie. Everyone LOVED LOVED LOVED. We had so many complements and the cheesecake was so gorgeous because of your technique. THANK YOU Sally. You made us look like baking rock stars!!
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Question, when taking the cheesecake out of the oven to cool at room temp, do I remove it from the water bath?
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Yes, when it’s time to remove the cheesecake from the oven, remove it from the water bath.
Made this for Thanksgiving this year and it was a HUGE hit at a big family get together! Made as written and did the water bath… took over 70 min in my oven, but man did it come out perfectly. I was so proud of it. It’s on the sweet side for sure so next year I plan to reduce the sugar in the cake and the crust (but we just happen to like desserts less sweet than most).
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LOVE reading this, Michelle! Thank you so much for your positive feedback- hope you had a wonderful Thanksgiving! 🙂
Thank you so much for this recipe! I made this for thanksgiving dinner yesterday and everyone loved it! I had always been intimidated by cheesecake recipes but this was explained so well and it was such a success! I think this will be my go-to recipe for Thanksgiving now!
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I literally just pulled this out of the oven! I’ve made this recipe several times now and it’s a huge hit with anyone who’s tried it. The recipe is detailed enough and easy to follow. It’s amazing with whipped cream; I’m also going to try it with a caramel bourbon sauce with pecans. If you love cheesecake and love pumpkin pie, this dessert is perfect for you! I do want to emphasize that letting all specified ingredients be at room temp is crucial. It makes mixing so much easier, quicker and you’re less likely to over mix. I’ll be making this dish for years to come!
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Loved reading this, Katie! The caramel bourbon sauce sounds incredible and will pair wonderfully with these flavors 🙂