Pumpkin Swirl Cheesecake

5 from 1 vote

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.

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 546kcal

Author: Karissa Parrish

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

US Customary - Metric

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.

Nutrition