Pumpkin Swirl Cheesecake Recipe

Name: Pumpkin Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ginger snaps, finely crushed; 1/3 cup butter or 1/3 cup margarine, melted; 4 tablespoons flour, divided; 2 (8 ounce) packages cream cheese, softened; 2/3 cup sugar; 1/2 teaspoon ginger, ground; 1 teaspoon vanilla extract; 4 large eggs; 2 tablespoons heavy cream; 2/3 cup canned pumpkin; 1/4 cup brown sugar, packed; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Servings: persons

1 1/2 cups ginger snaps, finely crushed
1/3 cup butter or 1/3 cup margarine, melted
4 tablespoons flour, divided
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon ginger, ground
1 teaspoon vanilla extract
4 large eggs
2 tablespoons heavy cream
2/3 cup canned pumpkin
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1
Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
2
Press onto bottom of 8 or 9 inch springform pan.
3
Filling: Beat cream cheese in large mixing bowl until smooth.
4
Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
5
Beat on high until smooth.
6
Add eggs all at once. Beat on low until combined.
7
Stir in cream.
8
Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
9
Spoon plain cream cheese mixture into pan.
10
Carefully spoon pumpkin mixture over plain.
11
Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups ginger snaps, finely crushed, 1/3 cup butter or 1/3 cup margarine, melted, 4 tablespoons flour, divided, 2 (8 ounce) packages cream cheese, softened, and more.

Yes, Pumpkin Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Swirl Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions