Pumpkin Swirl Cheesecake Recipe

Name: Pumpkin Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 gingersnap cookies; 2 c. plus 1 Tbsp. sugar, divided; 2 Tbsp. butter or margarine, softened; 4 pkg. (8 oz. each) soft cream cheese; 5 eggs; 1/3 c. all-purpose flour; 1/4 c. sour cream; 1/4 c. orange juice or water; 2 tsp. vanilla extract; 1 3/4 c. canned pumpkin; 1 1/2 tsp. pumpkin pie spice

Servings: persons

1
["Preheat oven to 425u00b0.", "Place gingersnap cookies in food processor or blender.", "Process until fine crumbs.", "Transfer to bowl.", "Stir in", "1", "tablespoon of sugar and butter. Press into bottom of a 9-inch spring-form pan.", "Chill for 15 minutes. In a large bowl with", "electric mixer at high, beat cream cheese with remaining sugar 2 minutes until smooth.", "Add eggs, flour, sour cream, juice", "and vanilla. Beat 1 minute, scraping sides if necessary. Remove 1 1/2 cups of batter to small bowl.", "Set aside. Add pumpkin and", "pie", "spice to remaining batter.", "Pour pumpkin batter into prepared", "crust.", "Pour plain", "batter over pumpkin batter.", "Swirl with", "knife.", "Do", "not", "overswirl.", "Bake for 15 minutes.", "Reduce", "temperature", "to", "300u00b0.", "Bake", "for", "60 minutes more.", "Turn off oven.", "Let cool", "in", "oven with", "door slightly ajar for 3 hours.", "Chill", "at", "least", "6 hours or overnight. Makes 18 servings."]

1853

kcal

Calories

Fat

228

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 11 ingredients. The key ingredients include: 18 gingersnap cookies, 2 c. plus 1 Tbsp. sugar, divided, 2 Tbsp. butter or margarine, softened, 4 pkg. (8 oz. each) soft cream cheese, 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