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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Rich, creamy, and marbled with the perfect blend of tangy cheesecake and warmly spiced pumpkin filling, this Pumpkin Swirl Cheesecake is a true autumn showstopper. With its stunning marbled effect, velvety texture, and bakery-quality results, it’s perfect for holiday gatherings or cozy evenings at home. Top it with salted caramel, whipped cream, or extra gingersnap crumbs for a dessert that’s as beautiful as it is delicious.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Gingersnap Cookie Crust
  • 1 1/2 cups finely crushed gingersnap cookies about 25 cookies
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 cup granulated sugar
  • 4 tbsp unsalted butter, melted and slightly cooled
Cheesecake Filling
  • 32 oz full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/3 cup full-fat sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
Pumpkin Swirl
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice
Optional Toppings
  • salted caramel sauce
  • freshly whipped cream
  • extra crushed gingersnaps for garnish

Method
 

  1. Position your oven rack to the lower-middle level and preheat to 350°F (177°C). Wrap the outside of your springform pan in a double layer of heavy-duty aluminum foil to keep water out during baking.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs. Add ground ginger, cinnamon, and sugar; pulse to combine. Pour in melted butter and mix until it resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
  3. Prepare the cheesecake batter: In a large bowl, beat cream cheese and sugar on medium speed for about 2 minutes until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined.
  4. Create the pumpkin swirl: Scoop 2 cups of the plain cheesecake batter into a bowl. Stir in pumpkin puree, cinnamon, and pumpkin pie spice until smooth.
  5. Assemble: Spoon alternating dollops of plain and pumpkin batter into the crust. Use a knife or skewer to gently swirl for a marbled effect, being careful not to overmix.
  6. Bake: Place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches 1 inch up the sides. Bake for 55–70 minutes, or until the center is mostly set but slightly jiggly. Tent with foil if browning too quickly.
  7. Cool gradually: Turn off the oven and crack the door open slightly. Let rest for 1 hour, then remove from oven and cool completely. Refrigerate at least 4 hours or overnight.
  8. Serve: Remove the rim of the pan and slice with a clean, sharp knife. Add desired toppings and enjoy.

Notes

Use room temperature ingredients for a smooth, lump-free batter. Don’t skip the water bath—it prevents cracks and ensures a creamy texture. If gingersnaps are unavailable, substitute with graham crackers plus extra cinnamon and ginger. For stronger spice flavor, add an extra ½ teaspoon pumpkin pie spice. Cheesecake tastes even better the next day.