Pumpkin Swirl Cheesecake

Give your cheesecake the good kind of swirly to make Pumpkin Swirl Cheesecake. With a gingersnap crust and crunchy pecans on top it will be a fast favorite!

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Allow me to introduce the first of the two stars to be featured this Thanksgiving for dessert in some very happy bellies – Pumpkin Swirl Cheesecake!

I originally was going to make my dad’s pumpkin pie recipe, but thankfully realized ahead of time that I only had one pie pan (and I was planning two pies). Cheesecake pan to the rescue!

I have made this recipe more than once before but it’s been a long time. The most important thing I remember from making it previously is that it was super delicious!

With a buttery ginger snap-pecan crust, beautifully swirled pumpkin layers, and a crunchy pecan topping, how could you really go wrong?

Want something smaller? Try my pumpkin nutella mini cheesecake bites or pumpkin gooey butter cake.

PUMPKIN SWIRL CHEESECAKE

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Yield: 12 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 30 ginger snap cookies, crushed
• 1/4 cup finely chopped pecans
• 1/4 cup unsalted butter, melted

FILLING

• 3 (8 oz.) packages cream cheese, room temperature
• 3/4 cup sugar, divided
• 1 tsp vanilla extract
• 3 eggs, room temperature
• 1 cup pumpkin puree, canned or fresh
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of ground cloves

TOPPING

• 1/4 cup chopped pecans
• 1/4 cup brown sugar
• 1/2 Tbsp unsalted butter, melted

Directions

1. Heat oven to 350 degrees. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan. Set aside.
2. In a large bowl, beat cream cheese, 1/2 cup of the sugar, and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until center is almost set. While the cheesecake cooks, mix topping ingredients together and sprinkle around the outer edge of the cheesecake for the last 10 minutes.
4. Cool completely. Refrigerate for at least 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Source: Cheesecake from Allrecipes. Topping adapted from Blissfully Domestic.

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Post updated 12/18/2023, photo above is the original.