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.
Cheesecake Water Bath
I promise a 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, you ask?
I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
You see, cheesecake loves a humid environment. 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 this cheesecake recipe is well worth it.
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. Or try pumpkin cheesecake pie which has the same great flavors, but is scaled down to fit in a pie dish.
Tips for the Perfect Pumpkin Swirl Cheesecake
- Make sure you’re using bricks 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 or my cinnamon swirl cheesecake, 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 (180g) gingersnap cookie crumbs*
- 1/4 teaspoon each: ground ginger and ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Cheesecake
- 32 ounces (904g) full-fat brick 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 5. 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 needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. 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. 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 (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Large Roasting 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!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
Reader Comments and Reviews
I always put my cheesecakes in a turkey bag, then in the water bath in a large aluminum roasting pan….works perfectly every time!!!
I love this recipe! Any tips for removing it from the bottom of the springform pan?
Hi Nicole, you can shimmy a knife between the bottom of the crust and the pan—that should help to loosen it a bit!
you don’t say how much sugar goes in the crust and how of it goes in the batter. can you clarify?
Hi Julie, see gray recipe card for full recipe instructions and ingredients listed out by crust and by batter. You’ll need 1/4 cup (50g) granulated sugar in the crust and 1 and 1/2 cups (300g) granulated sugar in the batter.
OMG, you rep;ied so quickly! You must get frustrated with dumb dumbs like me who can’t read the directions properly. You’re the best!
This has become one of my go to recipes for Thanksgiving. It’s so yummy!!
Would it still turn out if I made it in a 9×13 so I could make them into cheesecake bars instead? Or made in muffin tins for mini cheesecakes?
If so, are there any adjustments that would need to be made?
Hi Meredith, this recipe should work well in a 9×13-inch pan. We’re unsure of the exact bake time, but you can follow the directions in the recipe notes from these white chocolate raspberry cheesecake bars as a guide. Or you can make them as mini cheesecakes in a muffin pan. Enjoy!
I made this once and it was delicious, despite the fact that I didn’t seal it well enough to prevent the water bath from leaking into the pan . The filling still turned out perfect but the crust was a loss. I was wondering if you think this recipe would work as cheesecake bars, cooked in a pan or casserole dish versus the springform pan? Thanks for all the great recipes, they always turn out so good!
Hi Susannah! This recipe should work well in a 9×13-inch pan. We’re unsure of the exact bake time, but you can follow the directions in the recipe notes from these white chocolate raspberry cheesecake bars as a guide. Or you can make them as mini cheesecakes in a muffin pan. You could also the alternate water bath method outlined in the recipe Notes, which avoids putting the springform pan directly in the water. Enjoy!
Hi there! Would you happen to have any advice on how I might be able to add espresso to the base cheesecake for a pumpkin spice coffee sort of feel? I can’t seem to find any recipes for the combo, so this feels like the best place to start.
Hi Jay, we haven’t tested anything, but we’d start by adding a few teaspoons of espresso powder to the batter (either the plain or the pumpkin batter). Let us know what you try!
Would it be ok to use Greek yogurt instead of sour cream?
Hi Nancy, Full fat plain or Greek yogurt works in the place of sour cream. Enjoy!
If I want to make a 6 in size one , what would I adjust the portions and baking time to?
Hi Vanessa, we haven’t tested a 6 inch cheesecake with this recipe, but you could try halving the recipe if you have a 6 inch springform pan. We’re unsure of the bake time needed.
Hi there. What brands of gingernsnap cookies would you recommend for this?
Hi Veronica, the ones we normally find in the grocery stores near us are Stauffer’s brand or Nabisco. But we have used a more generic store-brand version too. Hope this helps!
I have made this multiple times now and it always comes out divinely creamy and delicious. There’s a great balance between the pumpkin and vanilla. The ginger cookie crust works beautifully with the flavors. So many people have asked me for this recipe.
Hey there, I would like to say that this recipe was absolutely scrumptious! My hubby and I had so much fun baking this beautiful Pumpkin Swirl Cheesecake. Although, I wish that the cheesecake had a little bit more spice to it but that’s okay because my 50 year old taste buds can’t tell the difference between too sweet or too spicy .
Family was super impressed at this cheesecake. Will definitely save this recipe and make again! Thank you!!!
We adjusted it to be Keto by making a pecan nut crust and used monk fruit sweetener which came out perfectly!
Delicious! I may reduce the amount of cinnamon next time. When I added the recipe amount and also made my own pumpkin pie seasoning it was a little too cinnamony. Texture was super smooth, top didn’t crack. Thanks for recipe.
I love pumpkin, but we’d had our fill of pumpkin pie before the holiday even arrived. I went looking for an alternative and happened on Sally’s site. This recipe was perfectly explained and easy to follow. It is also quite decadent and was a huge hit for Thanksgiving yesterday. If you can manage to find ginger snaps, use them for the crust. The little extra snap sealed this desserts fate. Gone.
This was my first time ever making cheesecake and the finished product was divine and the cheesecake looked perfect, not a bubble or a crack. I cooked it for the shortest amount recommended and the texture was perfect!!! I’m completely obsessed with this recipe. I normally cut the sugar in desserts but I thought it was perfect the way it is. My only issue is water got into my tin foil boat and the crust was a tad soggy. Next time I’ll use 18in tin foil.
Very creamy, almost too creamy, like it never quite set for me, I think it might need one more egg. Will try again.
Oh mylanta!!! I made this for thanksgiving this year. There were three other options for dessert made by someone else and while the folks present had a little of each option, this was the only dessert they had seconds of! The ginger snap crust was GENIUS and really made this cheesecake so much tastier! Thanks for this awesome recipe! I am supposed to bring this to Christmas as well hahaha.
Made this for Thanksgiving this year instead of pie and it was the right decision! So amazingly delicious! I will definitely be making this again.
It tastes good but I’m disappointed that Step 5 doesn’t mention the foil like it does in Step 2. After multi-tasking, the foil slipped my mind and I got a soggy bottom that I had to come back from.
My cheesecake has been in the over for 30 min over the bake time. It’s still very much not done, I followed the recipe exactly. What could I have done wrong?
Hi Julia, Did you make any ingredient substitutions? Always use full fat cream cheese for cheesecake. If the cheesecake doesn’t seem done yet, then continue to bake until just wobbly in the center.
I’ve had mine in the oven for twice the recipe time now and it’s still very jiggly. Looks delicious, but way underdone.
Hello! I’ve recently learned about cooking pumpkin down or using a papertowel to absorb moisture~ do you recommend that for this recipe? Thanks!
Hi Shan, We recommend canned pumpkin, not fresh pumpkin puree in this recipe. Fresh will work in a pinch, but the cheesecake is tastier and more firm with canned. No need to blot if using canned.
Love this recipe! Made it last year and am making it again. Similar to another post, I find that I have to keep the cake in the oven for an additional 15-20 minutes (at least!) before I only get a 2-3 inch wobbly center. Not sure what I’m doing wrong but hoping it comes out fine. Happy Turkey Day to all!
Hey sally! I bought a no bake, 10 inch pie crust, because, unfortunately, I really suck at making crusts. Is there any way I can adjust this recipe so I can make it without the baking the crust for more than 5 minutes?
Hi Lorena! This cheesecake needs to bake, but perhaps you could make our no-bake pumpkin cheesecake instead.
If I’m serving this Friday, how far ahead can I make it?
See recipe Notes for our recommended make-ahead instructions!
Every time I make this I end up having to cook it way longer and it puffs up and cracks. I can’t figure out what I’m doing wrong! Help!
Hi Kelsei, I know how frustrating that is! We have a helpful post full of tips on how to prevent cheesecake from cracking here. Hope this helps!
so freaking good. i think next time i make it im gonna roast the pumpkin puree to get some water out of it bc the crust was slightly soggy. but yo that was a good ass cheesecake. gonna make again for thanksgiving. pumpkin pie who??
I made this last Thanksgiving and it was such a huge hit, I’ve been asked to bring 2 this year. Can I bake two cheesecakes in my oven at the same time?
Hi Amy, if they fit side-by-side in your oven, it should be fine to bake them at the same time.
Hello Sally, I was wondering if I could make individual pies using my cupcake (standard) pan lined? If so, would I follow the water bath technique?
Your expertise is much appreciated! Thank you & happy holidays.
Hi Donna! You can reference this mini cheesecakes post as a guide 🙂
The finished product was delicious! My only issue was that I had butter leaking from the crust during the bake. The crust was just a little soggy as a result. May try adding more cookies next time? Overall a great cheesecake that I will definitely make again!
This happened to me, too! I made this cheesecake for the third time and this is the first time it’s happened. I don’t know why, so bummed!
Fab recipie! Almost perfect, but a bit sweet for my taste. I cut the sugar in the crust to 2 Tbs, and in the batter to 1 cup. Next time I would cut it to 2/3rds of a cup since it was still SO sweet. I used pumpkin butter instead of caramal to swirl on top. Thanks for an awesome recipe!
Could I use canned sweet potato purée instead of pumpkin here?
Hi Amber, Mashed / puréed (unsweetened) sweet potatoes can typically replace pumpkin purée in most recipes. We haven’t tested it with this particular recipe, but it should work out just fine. Let us know how it goes!
I love your recipes. But the website is terrible. When you are reading the instructions the site jumps all over. This makes it hard to follow.
I have found this with so many sites. What has helped me is to click on the print button, another window will appear without ads.