This pumpkin swirl cheesecake has a spiced graham cracker crust, a mixture of both pumpkin cheesecake and plain cheesecake batter swirled together to have a marble effect, and is topped with homemade whipped cream.
This is one of the best pumpkin cheesecake recipes! The creamy cheesecake layer is made with both plain cheesecake and pumpkin pie flavored cheesecake.
Both pumpkin pie spice and pumpkin puree are used, making it a perfect to treat to serve for Thanksgiving or anytime during the fall season.
Looking for more pumpkin recipes? Then check out these: pumpkin sheet cake, pumpkin cheesecake cookies, and pumpkin pudding pie.
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Why You'll Love This Cheesecake
- It has a buttery graham cracker crust.
- Both the crust and cheesecake filling are no bake.
- The texture is super creamy, light, and fluffy.
- You get flavors of both vanilla cheesecake and pumpkin cheesecake with every bite.
- It would be the most popular dessert on your Thanksgiving dessert table!
To me, no bake cheesecake recipes are superior to baked cheesecakes because you don't have to hassle with hot water for a water bath.
As a home baker, this makes it easier and quicker to pull off a stunning dessert. Plus, the texture is a lot more lighter and creamier.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: Use a food processor to pulse into fine crumbs. You could also use gingersnaps to make a gingersnap crust.
- Pumpkin Spice: Here is my easy pumpkin pie spice recipe so you can make your own.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Cream Cheese: Use full fat cream cheese, not the low fat version.
- Pumpkin Puree: I recommend a brand like Libby's or Farmer's Market. Do not use pumpkin pie filling.
Instructions
Here are the step by step instructions on how to make this no bake pumpkin cheesecake recipe.
Step 1: Make the crust. In a medium bowl, mix together the graham cracker crumbs, brown sugar, pumpkin spice, and melted butter.
Press the crumbs into a prepared springform pan and place in the freezer.
Step 2: Make the whipped cream. In a large bowl of a stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks.
Place in a separate bowl.
Step 3: Beat the cream cheese. In that same large mixing bowl but using the paddle attachment, beat the cream cheese, sugar, and vanilla extract on medium-high speed until combined.
Remove half of the cheesecake mixture and place into a medium mixing bowl. Set aside.
Step 4: Make the pumpkin cheesecake. Add the pumpkin puree, pumpkin pie spice, and cinnamon to the stand mixer bowl and mix on medium speed until combined.
Remove the bowl from the stand.
Step 5: Fold in the whipped cream. Add half of the whipped cream to the plain cheesecake batter and the other half to the pumpkin mixture.
Use a rubber spatula to gently fold the whipped cream into each batter until combined.
Step 6: Assemble. Alternate adding spoonfuls of each batter, plain and pumpkin, over the graham cracker crust. Do this until all of the batter is used.
Then use an offset spatula to evenly spread out the batter.
Step 7: Chill. Cover with a large piece of aluminum foil and place in the refrigerator to chill for at least 6 hours.
Homemade Whipped Cream
Once the cheesecake has set, make the whipped cream (optional).
In the bowl of an electric stand mixer using the whisk attachment, beat together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
Remove the cheesecake from the pan and pipe on the whipped cream (I used the Wilton 6B Tip).
Slice, serve, and enjoy!
Topping Suggestions
I know many of you would love to drizzle on caramel sauce to the top of this cheesecake.
Here is my recipe for homemade caramel sauce.
I also have this pumpkin cheesecake with a pecan pie topping you can check out too!
Storage Tips
Keep any individual slices of cheesecake in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the bottom of the pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batters using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Pumpkin Swirl: To get the swirl look, alternate adding spoonfuls of each cheesecake batter into the pan. Then carefully use an offset spatula to evenly spread out the batter.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Pumpkin: I highly recommend you use a canned pumpkin puree for this recipe instead of fresh. Fresh pumpkin puree will prevent the cheesecake from setting up properly because it has too much extra water.
Recipe FAQs
This can happen if you didn't let it chill long enough in the refrigerator or you overmixed the whipped cream into the batter.
A no bake cheesecake is made with whipped cream in order to give the cheesecake body and to set up. There are no eggs or baking time unlike a classic cheesecake.
Do not substitute pumpkin puree with pumpkin pie filling. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cheesecake Recipes
📖 Recipe
Pumpkin Swirl Cheesecake
Equipment
- 9 Inch Springform Pan
- Food Processor
- Electric Stand Mixer
- Rubber Spatula
Ingredients:
Graham Cracker Crust
- 16 graham crackers (about 2 ¼ cups)
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 9 tablespoons unsalted butter, melted
Pumpkin Cheesecake
- 1 ¼ cups heavy whipping cream
- 24 ounces block-style cream cheese, room temperature
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
Whipped Cream (optional)
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- ⅛ teaspoon vanilla extract
Instructions:
Graham Cracker Crust
- Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, pumpkin pie spice, and melted butter.
- Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.
Pumpkin Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
- In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese, sugar, and vanilla extract on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Remove half of the cheesecake mixture and place into a medium mixing bowl. Set aside.
- Add the pumpkin puree, pumpkin pie spice, and cinnamon to the stand mixer bowl and mix on medium speed until combined. Remove the bowl from the stand.
- Add half of the whipped cream to the plain cheesecake batter and the other half to the pumpkin cheesecake batter. Use a rubber spatula to gently fold the whipped cream into each batter until combined.
- Alternate adding spoonfuls of each batter, plain and pumpkin, over the graham cracker crust. Do this until all of the batter is used. Then use an offset spatula to evenly spread out the batter. Cover with foil and place in the refrigerator to chill for at least 6 hours.
Whipped Cream
- Once the cheesecake is set, make the whipped cream.
- In the bowl of an electric stand mixer using the whisk attachment, beat together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
- Pipe on the whipped cream and serve. Keep any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the bottom of the pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batters using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Pumpkin Swirl: To get the swirl look, alternate adding spoonfuls of each cheesecake batter into the pan. Then carefully use an offset spatula to evenly spread out the batter.
- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!
- Pumpkin: I highly recommend you use a canned pumpkin puree for this recipe instead of fresh. Fresh pumpkin puree will prevent the cheesecake from setting up properly because it has too much extra water.
Easy to make and so delicious!