1. Can I use fresh pumpkin instead of canned?

Yes, but proceed with caution. Canned pumpkin puree (especially brands like Libby’s) is thicker and more consistent in texture. Fresh pumpkin can add excess moisture, which may affect the swirl and set of your Pumpkin Swirl Cheesecake .

2. What if I don’t have a springform pan?

You can use a deep 9-inch pie dish or square baking pan as a substitute, but releasing clean slices will be trickier. Line the dish with parchment for easier removal.

3. How do I keep my cheesecake from cracking?

Avoid overmixing the eggs, use a water bath or steam pan, and cool gradually. Even if it cracks, remember—whipped cream covers everything!

4. Can I freeze Pumpkin Swirl Cheesecake?

Absolutely. Once fully cooled, wrap it tightly in plastic wrap and then foil. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before serving.

5. Can I make it gluten-free?

Yes! Use gluten-free gingersnap cookies or substitute with a crust made from almond flour, melted butter, and a pinch of cinnamon.

6. How far in advance can I make it?

Pumpkin Swirl Cheesecake is the perfect make-ahead dessert. Make it up to 2 days in advance and store covered in the fridge. Add toppings just before serving.

7. Can I reduce the sugar?

You can cut back by ¼ cup without significantly affecting the texture. Keep in mind that cheesecake relies on sugar for structure as well as sweetness.

8. What’s the best way to slice it cleanly?

Use a sharp knife dipped in warm water and wiped clean between each slice. This gives you those smooth, photo-worthy cuts.

9. Can I skip the water bath?

You can, but the texture may be slightly drier and more prone to cracking. A steam tray on the lower rack is a simpler alternative that still adds needed moisture.

10. What toppings go best with Pumpkin Swirl Cheesecake?

Salted caramel, maple glaze, whipped cream, candied pecans, or a dusting of cinnamon sugar are all excellent choices.

Pumpkin Swirl Cheesecake: 5-Star Creamy Recipe You’ll Love

Description

This Pumpkin Swirl Cheesecake features a creamy vanilla filling swirled with spiced pumpkin, layered over a crunchy gingersnap crust, and topped with whipped cream and salted caramel. It’s the perfect fall dessert for holidays, dinner parties, or cozy nights in.

Ingredients

Scale

For the Crust:

1½ cups (180g) gingersnap cookie crumbs
¼ cup (56g) unsalted butter, melted
¼ cup (50g) granulated sugar
¼ tsp ground ginger
¼ tsp ground cinnamon

For the Cheesecake Filling:

32 oz (904g) full-fat cream cheese, softened
1½ cups (300g) granulated sugar
⅓ cup (80g) full-fat sour cream, room temperature
1 tsp pure vanilla extract
3 large eggs, room temperature

For the Pumpkin Swirl:

1 cup (227g) canned pumpkin puree
1½ tsp ground cinnamon
1½ tsp pumpkin pie spice

Optional Toppings:

Salted caramel sauce
Whipped cream

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Instructions

Preheat oven to 350°F (177°C). Position rack in lower-middle of oven.
Make the crust: Mix cookie crumbs, sugar, melted butter, ginger, and cinnamon. Press into a 9–10-inch springform pan. Pre-bake for 10 minutes. Let cool slightly.
Prepare filling: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined.
Create the swirl: Set aside 2 cups of batter. Stir pumpkin puree, cinnamon, and pumpkin pie spice into that portion.
Layer & swirl: Alternate spoonfuls of pumpkin and plain batter. Swirl with a toothpick or knife.
Bake in water bath: Place pan in a larger roasting pan with 1″ of hot water. Bake 55–70 minutes. The center should jiggle slightly.
Cool gradually: Turn off oven, crack door, and let sit 1 hour. Cool to room temp, then chill for at least 4 hours.
Serve: Top with caramel and whipped cream. Slice with a warm, clean knife for neat pieces.

Notes

Use canned pumpkin puree, not pumpkin pie filling.

For gluten-free: Use gluten-free gingersnap cookies.

Cheesecake can be frozen up to 3 months.

Avoid overmixing to prevent cracks.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 435
Sugar: 29g
Sodium: 260mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 130mg