Pumpkin Swirl Cheesecake

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4 from 1 review

This creamy Pumpkin Swirl Cheesecake has 2 distinct layers of both cheesecake and pumpkin, with a beautiful swirl decorating the top.



Cheesecake Crust

  • 1 1/41 1/2 cups crushed graham cracker cookies (about 810 graham crackers)
  • 5 Tablespoons melted butter
  • 1 Tablespoon granulated sugar
  • pinch of salt


  • 4 packages (8 ounces each) cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons cornstarch
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 1/22 teaspoons ground cinnamon


  1. Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with butter. 
  2. Make the crust first. Place the graham crackers in a ziplock bag and use a rolling pin/mallet to make crumbs, or use a food processor and pulse until you have small even crumbs. You should have about 1 1/2 cups of cookie crumbs.
  3. Combine the crumbs with the melted butter, sugar and salt, mixing until they are evenly mixed and have a sandy consistency. Press the crumbs firmly into the bottom of the pan.
  4. Bake for 8-10 minutes, until fragrant, golden and set. Cool.
  5. Meanwhile, mix the softened cream cheese with the sugar and cornstarch in a stand mixer with a paddle attachment or using a hand mixer until the mixture is creamy and smooth. (Don’t over mix.)
  6. Add the vanilla and eggs, one at a time, until you have a smooth batter. 
  7. In another bowl, place the canned pumpkin. Add 2 cups of the cream cheese mixture to the pumpkin puree, add the cinnamon and mix to combine.
  8. Set aside 1 cup of the pumpkin mixture.
  9. Pour the rest of the pumpkin mixture over the crust.
  10. Carefully top with the cream cheese mixture.
  11. Place dollops of the reserved pumpkin mixture over the cream cheese mixture.
  12. Run the butter knife through the pumpkin dollops and create swirls. 
  13. Place the springform pan into a roasting pan filled with about an inch of of hot water.
  14. Bake in the preheated oven for about an hour, to an hour and 10 minutes. The cheesecake should jiggle a little in the middle. It will continue to bake even after you turn the oven off. Turn off the oven, crack open the door and let it cool off gradually,  for at least 30 minutes. 
  15. Cool the cheesecake, then chill for at least a few hours or overnight before serving.
  16. Serve with whipped cream.