Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

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Laura Mattingly


Here is a great Fall Recipe! I made it a few times for Thanksgiving! :)


★★★★★ 1 vote

16 Servings
20 Min
1 Hr 5 Min


  • 25
    gingersnaps, finely crushed (about 1 1/2 cups)
  • 1/2 c
    finely chopped pecans
  • 1/4 c
    (1/2 stick) butter, melted
  • 4 pkg
    (8 oz each) cream cheese, softened
  • 1 c
    sugar, divided
  • 1 tsp
  • 4
  • 1 c
    canned pumpkin
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • dash(es)
    ground cloves

How to Make Pumpkin Swirl Cheesecake


  1. Preheat oven to 325*. If using a silver 9 inch springform pan (or to 300* if using a dark nonstick 9 inch spring-form pan). Mix gingersnap crumbs, pecans, and butter; press onto bottom and 1 inch up side of pan.
  2. Beat Cream cheese, 3/4 cup of the sugar, and vanilla with electric mixer till well blended. Add eggs, 1 at a time, mixing on low speed just till blended. Remove 1 1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter into crust; top with spoonfuls of half the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
  3. Bake 55 minutes to 1 Hour 5 minutes or till center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight. Store leftovers in fridge. Enjoy!

Printable Recipe Card

About Pumpkin Swirl Cheesecake

Course/Dish: Other Desserts
Hashtags: #cheesecake #pumpkin

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