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Pumpkin Swirl Cheesecake with a crumb crust and whipped cream on top, served on a white plate.

Pumpkin Swirl Cheesecake

A creamy, foolproof pumpkin swirl cheesecake with a crisp graham cracker crust, silky cheesecake base, and beautifully marbled pumpkin spice swirls—perfect for fall gatherings and Thanksgiving.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Juniors pumpkin swirl cheesecake recipe, Mini pumpkin swirl cheesecake, No bake pumpkin swirl cheesecake, Philadelphia pumpkin swirl cheesecake, Pumpkin Swirl Cheesecake, Pumpkin swirl cheesecake with sour cream
Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 12 slices
Calories: 430kcal
Cost: $13

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer (hand or stand mixer)
  • 2–3 Mixing bowls
  • 1 Butter knife or chopstick (for swirling)
  • set Measuring cups/spoons
  • 1 Rubber spatula

Ingredients

Crust

  • 1 ½ cups Graham cracker crumbs - finely crushed
  • 6 tablespoon Butter melted
  • 3 tablespoon Sugar
  • ½ teaspoon Cinnamon - optional

Cheesecake Base

  • 24 oz Cream cheese - softened
  • 1 cup Sugar
  • 3 large Eggs - room temp
  • 1 teaspoon Vanilla extract
  • ½ cup Sour cream

Pumpkin Swirl Mixture

  • ¾ cup Pumpkin puree - not pumpkin pie filling
  • 1 teaspoon Pumpkin pie spice
  • 2 tablespoon Brown sugar
  • 1 large Egg yolk

Instructions

  • Crush graham crackers into fine crumbs. Mix with melted butter, sugar, and cinnamon until it resembles wet sand. Press evenly into a springform pan and bake at 325°F for 10 minutes. Cool completely.
  • Beat softened cream cheese until smooth (3–4 minutes). Add sugar gradually. Mix in eggs one at a time, avoiding overmixing. Fold in sour cream and vanilla.
  • Combine pumpkin puree, pumpkin pie spice, and brown sugar until smooth. Mix in egg yolk. Consistency should be slightly thicker than cheesecake batter.
  • Pour cheesecake batter over crust. Drop spoonfuls of pumpkin mixture on top. Drag a knife or chopstick gently in figure-8 or small circular motions to create swirls.
  • Bake at 325°F for 55–60 minutes until edges are set and center slightly jiggles. Cool in oven with door cracked for 1 hour. Refrigerate at least 4 hours before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 5slice (~150 g) | Calories: 430kcal | Carbohydrates: 38g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 135mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5500IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1.2mg