Pumpkin Swirl Cheesecake

A touch of fall flavor coupled with the decadence of cheesecake—a perfect dessert for Pumpkin Cheesecake Day!

Cheesecake - Cream

Pumpkin Swirl Cheesecake

Course Dessert
Cuisine American


  • 1-1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 2 8 oz packages cream cheese, softened
  • 3/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg


  • Preheat oven to 325° F
  • Wrap the exterior of a greased 9″ springform pan in a double thickness of heavy-duty aluminum foil.
  • In a small bowl, combine cookie crumbs and pecans. Stir in butter. Press into the bottom and about an inch up the sides of the prepared pan. Bake at 325° F for 9-11 minutes, or until set. Cool on a wire rack.
  • In a large bowl, beat together cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed until combined.
  • Place pumpkin purée in a small bowl and stir in cinnamon, nutmeg, and remaining sugar.
  • Remove 3/4 cup pumpkin filling and set aside.
  • Pour remaining pumpkin filling into the crust; top with cream cheese mixture. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl.
  • Place springform pan in a large baking pan; add 1 cup of hot water to larger pan. Bake for 50-60 minutes, or until center is just set and top appears dull.
  • Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  • Garnish with whipped topping, pecan halves, and gingersnap cookie wedges, if desired.
Keyword philadelphia pumpkin swirl cheesecake, pumpkin swirl bread
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shadow rohanna

It is a hit:).

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