Description

This Pumpkin Swirl Cheesecake is creamy, velvety, and beautifully festive. With a buttery graham cracker crust, rich vanilla cheesecake filling, and a perfectly spiced pumpkin swirl on top, this dessert is the definition of autumn indulgence. It’s ideal for Thanksgiving, cozy gatherings, or any time you want to impress with a stunning dessert that looks as good as it tastes. Each bite is a harmony of sweet pumpkin spice and smooth cream cheese perfection.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract

For the Pumpkin Swirl:

¾ cup pumpkin puree
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
2 tbsp flour

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Instructions

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and wrap the base in foil.
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in sour cream and vanilla.
Remove 1 cup of batter and mix with pumpkin puree, cinnamon, nutmeg, ginger, and flour.
Pour plain batter over crust, then dollop pumpkin mixture on top. Use a skewer or knife to create a swirl pattern.
Bake for 65–70 minutes, until the edges are set but the center still jiggles slightly.

Turn off oven and let the cheesecake cool inside for 1 hour. Chill at least 4 hours or overnight before slicing.

Notes

For extra flavor, add a dash of maple syrup to the pumpkin batter. Garnish with whipped

cream, caramel drizzle, or crushed pecans before serving.