Best Pumpkin Swirl Cheesecake Recipe
This Pumpkin Swirl Cheesecake Recipe is a creamy holiday dessert that will win the heart of many! The marbled cream cheese layer sits on top of the butter graham cracker and biscoff crust. This show-stopper dessert is easier to make than you think!
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This delightful cheesecake starts with a crust made with both graham cookies and biscoff cookies – what a great flavor combination!
Next a creamy cream cheese filling is separated and flavored with pumpkin and warming spices.
A swirl of a skewer or sharp knife magically transforms the layers into a swirl pattern.
Why you’ll love this Pumpkin Cheesecake
- great make-ahead dessert for Thanksgiving or any special occasion.
- impressive dessert that’s crowd-pleasing
- easy to make!
I love having a variety of desserts for Thanksgiving like this Biscoff cheesecake, easy pumpkin pie (graham cracker crust), pumpkin lush dessert, no-bake pumpkin pie, pumpkin dump cake. I don’t think I could choose just one!
Ingredients for the best pumpkin cheesecake recipe
You can find a full, detailed ingredients list on the recipe card at the bottom of this page.
For the crust: Graham crackers and biscoff cookies. They make a delicious flavor combination.
Butter
Granulated Sugar
For the cheesecake batter:
Cream cheese – use full fat cream cheese for best flavor
Granulated sugar
Lemon juice – freshly squeezed lemon juice is best for flavor
Vanilla – I like to use pure vanilla extract, or you could use artificial if that is what you have on hand.
Sour cream – again, full fat is best here for this recipe.
Whipping cream – full fat
Eggs – large eggs
Pumpkin puree – completely different than pumpkin pie filling. Double-check the labels as they can often look very much the same.
Spices – Ground cinnamon, ground ginger, ground cloves.
Optional garnishes – whipped cream, sprinkle of cinnamon, biscoff crumbs
How to make this Pumpkin Swirl Cheesecake Recipe
Want to skip to the recipe instead? Scroll down to the bottom of this page. You can also find a ‘jump to recipe’ button near the top of this page.
STEP ONE – Preheat the oven to 350°F. Use a 9-inch round by 3-inch deep pan with a removable bottom (or springform pan).
STEP TWO – Pulse both kinds of cookies in a blender or food processor.
TIP – If you prefer, you can also place the in a sealed ziploc bag and crush them with a rolling pin.
STEP THREE – In a medium bowl, combine crushed graham crackers and cookies, 2 tablespoons of granulated sugar and melted butter. (you can also add the butter and sugar to the blender or food processcor and continue mixing).
STEP FOUR – Transfer the crumb mixture into the cheesecake pan and press the mixture to form a level base and uniform sides, about 1/2 inch taller than the base.
STEP FIVE – Bake in 350°F oven for 8 minutes.
STEP SIX – Remove the pan from the oven and let cool completely.
STEP SEVEN – Once completely cooled, use two sheets of foil to wrap the outside of the pan tightly so that it is water-tight.
STEP EIGHT – Set aside a large roasting pan or other large pan large enough in diameter to accommodate the cheesecake pan and deep enough to accomodate an inch of water.
STEP NINE – Cheesecake batter: (oven still preheated to 350°F). In a large mixing bowl, add cream cheese and 1 and 1/4 cups granulated sugar. Beat on medium speed for 5 minutes until well combined and the sugar is dissolved. Scrape down sides of the bowl.
STEP TEN – Add lemon juice, vanilla, sour cream and whipping cream and beat until well combined.
STEP ELEVEN – Add eggs and beat for 2 minutes. Scrape down the sides of the bowl again and beat for 30 more seconds.
STEP 12 – Move half of the batter into a large bowl and set aside. To the original bowl, add the pumpkin puree, cinnamon, ginger and cloves and beat until well combined, about one minute. Scrape down the sides of the bowl.
STEP THIRTEEN – Carefully pour the plain cheesecake mixture into the cheesecake pan, taking care not to disturb the graham cracker base. Tap the pan gently on the kitchen counter to release any trapped air bubbles.
STEP FOURTEEN – Using an ice cream scoop or large spoon, place 4 dollops of the pumpkin cheesecake mixture in a square in the center of the vanilla mixture.
Keep placing dollops on top of these four spots until all of the pumpkin mixture has been added.
Using a thin wooden skewer, run the skewer clockwise in a circular pattern through the dollops, making sure not to disturb the crust.
Wipe off the skewer and run the skewer counter-clockwise in a smaller circle inside and a large circle outside of the first circle.
TIP: If you don’t have a long wooden skewer, you can use a sharp knife instead.
STEP FIFTEEN – Place the filled cheesecake pan into the large pan , then carefully place both pans in the oven.
STEP SIXTEEN- Using a kettle or other vessel that is easy to pour from, carefully pour almost boiling water into the large pan so that the water comes up about 1 inch on the outside of the cheesecake pan. Be very careful not to pour any water into the cheesecake pan!
STEP SEVENTEEN – Bake for 80 minutes, or until the cheesecake is slightly firm with a little jiggle in the middle.
STEP EIGHTEEN – Carefully remove both pans from the oven and let them cool for 5 minutes, then remove the cheesecake pan from the water bath and set it on a dish towel to absorb the water and place it on a wire rack to cool completely at room temperature.
Once completely cooled, place it in the refrigerator to chill completely for a minimum of 2 hours. Making the cheesecake the day before and refrigerating it overnight is even better.
STEP NINETEEN – Carefully release the ring from the cheesecake, leaving the cheesecake on the pan’s base, or remove the cheesecake completely using an offset spatula and place it on a platter or cake stand.
OPTIONAL GARNISHES – For optional garnishes, top with whipped cream rosettes or offer whipped cream topping on the side after slicing. A sprinkling of ground cinnamon or Biscoff cookie crumbs may also be used for decoration.
Variations
Switch up the crust – whether you use a combination of graham cracker and biscoff cookies like we did or go for a plain version of either one, you can make the crust whatever you like!
Skip the swirl – simply layer the pumpkin batter over the plain batter.
What is the easiest way to slice this cheesecake?
To cut cleanly, use a non-serrated knife on a thoroughly chilled cheesecake.
Dip the knife into hot water and wipe to dry, then make the first cut. Repeat, dipping the knife into hot water and wiping it to dry for each cut, until the cake has been completely sliced.
Sandra’s Top Tips
Plan ahead – Prep all ingredients and equipment before starting the recipe. Read the recipe thoroughly before starting.
Room temperature ingredients – ensure that the eggs and cream cheese are at room temperature before starting the recipe.
Make it the day ahead – if you’re making this spiced pumpkin cheesecake for a special occasion, it may be a good idea to make it the day before. It will chill perfectly in the fridge and free up time in the kitchen (and the oven!) on the day of the event.
Can I skip step 14 and not swirl the two batters?
You sure can! Simply pour the pumpkin cheesecake mixture into the middle of the vanilla cheesecake mixture and smooth it to level it out. the cheesecake will be just as delicious, but will look a little different with more defined layers instead of the ‘swirl’ patter.
How Long Does Cheesecake Last in the Refrigerator?
Storage Instructions: This cheesecake is best served fresh and can be covered with plastic wrap or transferred to an airtight container, then refrigerated for up to 3 days.
Can I freeze pumpkin cheesecake?
Yes, with simple freezing instructions: Any leftover cheesecake can be tightly wrapped in plastic wrap, then aluminum foil and frozen for up to 1 month. Allow to thaw in the refrigerator for about 24 hours before servings.
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PrintBest Pumpkin Swirl Cheesecake Recipe
- Total Time: 4 hours 5 minutes
- Yield: 16 servings
Ingredients
Cheesecake crust:
1 cup graham cracker crumbs (8 whole graham crackers)
1 cup biscoff cookie crumbs (about 16 whole Biscoff cookies)
2 Tablespoons granulated sugar
5 Tablespoons butter, melted
Cheesecake batter:
4 (8 ounces) cream cheese
1 and 1/4 cups granulated sugar
1 teaspoon lemon juice
2 teaspoons vanilla
1/3 cup sour cream
1/3 cup whipping cream
4 large eggs
1 cup canned pumpkin puree (pure pumpkin puree, not pumpkin pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Optional garnishes:
Whipped cream
Biscoff cookie crumbs
Sprinkle of ground cinnamon
Instructions
- Cookie crust: Preheat the oven to 350°F. Use a 9-inch round by 3-inch deep pan with a removable bottom or springform pan.
- Prepare the graham cracker and cookie crumbs by pulsing the graham crackers and biscoff cookies in a blender or food processor. You can also place them in a large sealed ziploc bag and crush them with a rolling pin.
- In a medium bowl, combine crushed graham crackers and cookies, 2 tablespoons of granulated sugar and melted butter.
- Transfer the crumb mixture into the cheesecake pan and press the mixture to form a level base and uniform sides, about 1/2 inch taller than the base.
- Bake in 350°F oven for 8 minutes.
- Remove the pan from the oven and let cool completely.
- Once completely cooled, use two sheets of foil to wrap the outside of the pan tightly so that it is water-tight.
- Set aside a large roasting pan or other large pan large enough in diameter to accommodate the cheesecake pan and deep enough to accomodate an inch of water.
- Cheesecake batter: (oven still preheated to 350°F). In a large mixing bowl, add cream cheese and 1 and 1/4 cups granulated sugar. Beat on medium speed for 5 minutes until well combined and the sugar is dissolved. Scrape down sides of the bowl.
- Add lemon juice, vanilla, sour cream and whipping cream and beat until well combined.
- Add eggs and beat for 2 minutes. Scrape down the sides of the bowl again and beat for 30 more seconds.
- Move half of the batter into a large bowl and set aside. To the original bowl, add the pumpkin puree, cinnamon, ginger and cloves and beat until well combined, about one minute. Be sure to scrape down the sides of the bowl so that everything is completely incorporated.
- Carefully pour the plain cheesecake mixture into the cheesecake pan, taking care not to disturb the graham cracker base. Release any trapped air bubbles by rapping the pan on the counter gently once or twice.
- Using an ice cream scoop or large spoon, place 4 dollops of the pumpkin cheesecake mixture in a square in the center of the vanilla mixture. Keep placing dollops on top of these four spots until all of the pumpkin mixture has been added. Using a thin wooden skewer, run the skewer clockwise in a circular pattern through the dollops, making sure not to disturb the crust. Wipe off the skewer and run the skewer counter-clockise in a smaller circle inside and a large circle outside of the first circle.
- Place the filled cheesecake pan into the large pan , then carefully place both pans in the oven.
- Using a kettle or other vessel that is easy to pour from, carefully pour almost boiling water into the large pan so that the water comes up about 1 inch on the outside of the cheesecake pan. Be very careful not to pour any water into the cheesecake pan!
- Bake for 80 minutes, or until the cheesecake is slightly firm with a little jiggle in the center.
- Carefully remove both pans from the oven and let them cool for 5 minutes, then remove the cheesecake pan from the water bath and set it on a dish towel to absorb the water and place it on a wire rack to cool completely at room temperature. Once completely cooled, place it in the refrigerator to chill completey for a minimum of 2 hours. Making the cheesecake the day before and refrigerating it overnight is even better.
- Carefully release the ring from the cheesecake, leaving the cheesecake on the pan’s base, or remove the cheesecake completely using an offset spatula and place it on a platter or cake stand.
- For optional garnishes, top with whipped cream rosettes or offer whipped cream topping on the side after slicing. A sprinkling of ground cinnamon or Biscoff cookie crumbs may also be used for decoration.
Notes
Storage Instructions: This cheesecake is best served fresh and can be covered with plastic wrap or transferred to an airtight container, then refrigerated for up to 3 days.
Freezing Instructions: Any leftover cheesecake can be tightly wrapped in plastic wrap, then aluminum foil and frozen for up to 1 month. Allow to thaw in the refrigerator for about 24 hours before servings.
Equipment Note: Springform pan 9-inches in diameter and 3 inches deep.
- Prep Time: 45 minutes
- Chill Time: 2 hours
- Cook Time: 80 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American