The Ultimate Crowd-Pleasing Holiday Dessert! 🙌🏻
If there were ever a festive pumpkin dessert that captures the spirit of fall in one glorious bite, it’s this pumpkin swirl cheesecake. Imagine the rich, creamy texture of classic New York–style cheesecake, marbled with warmly spiced pumpkin purée, then topped with swirls of homemade cinnamon whipped cream.
The result? An impossibly smooth homemade cheesecake that looks as impressive as it tastes—perfect for Thanksgiving, holiday gatherings, or any time you want a show-stopping finale to a meal.
Unlike pumpkin pie, which is custardy and smooth, this cheesecake is dense yet luscious, with a tangy creaminess from blending cream cheese and sour cream. Each slice feels both indulgent and cozy.
My Favorite Graham Cracker Crust
I use the same graham cracker base for all of my cheesecakes, including this creamy pecan pie cheesecake as well as my pumpkin cheesecake bars. The only exception is if they’re made without a crust. And yes, before you ask, feel free to substitute with other ground up cookies (e.g., gingersnaps, Biscoff cookies, etc.) for the base! I actually use stale chocolate chip cookies in the crust for a dulce de leche cheesecake.
If you need help adjusting the quantities for a different size baking pan, this article is really helpful!
Overview of Steps
Full instructions, quantities, and cook times can be found in the recipe card below.
What I’ve Learned Over The Years
Cheesecake is hands down my favorite dessert of all-time, so I make it with some frequency. Here are my best tips for baking and serving cheesecake at home:
- While you can technically bake this without a water bath, you’ll risk cracks and a drier texture. The water bath is the secret to a creamy, bakery-style cheesecake.
- Don’t overmix: Once the eggs are added, beat just until incorporated. Overmixing can trap air, which may cause the cheesecake to puff and then collapse.
- Slice cleanly: Warm a sharp knife under hot water, wipe dry, then cut. Repeat between slices for bakery-worthy presentation.
How to tell when cheesecake is finished: Look for a slight jiggle in the center. The edges should be set, but the center should have a slight wobble—it’ll firm up as it cools.
Feel free to serve this with classic vanilla whipped cream or even a pumpkin spice whip if you prefer!
Quick note: Stick with pure pumpkin purée. Pumpkin pie filling already has sugar and spices, which will throw off the balance of the recipe.
Trust me, this is an absolutely epic end to any meal. I used to not even enjoy pumpkin-spiced desserts, but I’ve found that it’s all about balancing the warm spices in a way that doesn’t result in a cloyingly sweet dish. My whole family is crazy about this recipe!
This rich and velvety cheesecake is fall baking at its best—creamy, spiced, and seriously irresistible. If you give it a try, I’d love if you would leave a review and star rating below—I can’t wait to hear what you think!
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Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream
Equipment
Ingredients
For the Graham Cracker Crust
- 2 cups (240g) graham cracker crumbs, about 16 graham crackers
- 5 Tbsp (63g) granulated sugar
- Pinch of Kosher salt
- 8 Tbsp (113g) unsalted butter, melted
For the Filling
- 4 8oz packages of full-fat cream cheese (2lb), room temperature
- ⅔ cup (147g) packed brown sugar
- ⅔ cup (134g) granulated sugar
- 2 tsp pure vanilla extract
- 1½ tsp ground cinnamon divided
- Pinch of Kosher salt
- 4 large eggs, room temperature
- ⅔ cup (160g) heavy cream
- ⅔ cup (163g) sour cream
- 1 Tbsp maple syrup or bourbon, optional
- 1 cup canned pumpkin purée not canned pumpkin pie filling
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- Pinch of allspice
- Boiling water
For Serving
- Homemade cinnamon whipped cream, optional
Instructions
- Prepare the pan. Place a rack in the center of the oven, then preheat to 350°F (177°C). Butter the bottom and sides of the springform pan, then wrap in a double layer of heavy duty aluminum foil.
- Make the graham cracker crust. Combine 2 cups (240g) graham cracker crumbs, 5 Tbsp (63g) sugar, and a pinch of Kosher salt in a mixing bowl. Add 8 Tbsp (113g) melted butter, then stir until evenly moistened. Pour the mixture into the greased pan, then press into an even layer along the bottom, reaching about halfway up the sides. Bake for 10 minutes. Remove and let cool slightly while you make the filling. Reduce the oven temperature to 325°F (163° C).
- Boil water. Heat a kettle with water to be used for the water bath.
- Make the cheesecake filling. Beat 2 lb cream cheese, ⅔ cup (147g) brown sugar, ⅔ cup (134g) granulated sugar, 2 tsp vanilla extract, ½ tsp ground cinnamon (reserve the rest), and a pinch of Kosher salt in the bowl of a stand mixer until smooth and creamy, about 4 minutes. Scrape down the sides, then add 4 eggs, one at a time, beating for about 1 minute after each addition. and beat on medium-low until fully incorporated and the mixture is fluffy. Reduce the speed of the mixer to low, then add ⅔ cup (160g) heavy cream, ⅔ cup (163g) sour cream, and 1 Tbsp maple syrup or bourbon. Once fully mixed, turn off the mixer, then use a spatula to scrape down the sides and ensure that everything from the bottom is mixed in.
- Make the pumpkin batter. Transfer 1 cup of the cheesecake batter to a separate mixing bowl. To this, add 1 cup of pumpkin purée, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, and a pinch of allspice, then whisk well.
- Bake the cheesecake. Pour the plain cheesecake batter on top of the cooled graham cracker crust. Dollop the pumpkin batter on top in 4 or 5 spots. Use a butter knife to swirl into a marble pattern, just near the top of the cheesecake. Place the cheesecake in a large roasting pan, then transfer to the preheated oven. Pour enough boiling water to come halfway up the side of the springform pan. Bake for 1 hour 45 minutes, or until the edges of cheesecake turn golden brown and pull away from the sides. The middle of the cheesecake will be a little jiggly.
- Cool in the oven. Turn the oven off, then crack the door slightly. Let the cheesecake cool for an hour in the oven, then remove from the oven. Carefully remove the foil, then continue to cool at room temperature until fully cool. Cover tightly with plastic wrap or foil, then refrigerate for 4 hours or overnight.
- Slice, then serve. Use a sharp knife to loosen the sides of the cheesecake from the pan, then gently open and remove the springform pan. If using whipped cream, I like to pipe that in a decorative way around the outer edges of the cheesecake. See tip below for slicing cheesecake.
Notes
- Make-ahead: This dessert actually benefits from being made in advance. Prepare up to 2 days before serving and keep chilled until ready to slice. Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Individual slices can be frozen (without whipped cream) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
- To slice, run a long, thin knife until hot water, then wipe off any excess water. Slice and repeat as needed.
- To make cinnamon whipped cream: Pour 1 cup (236ml) heavy cream into the bowl of a stand mixer fitted with whisk attachment. Whisk on medium-high speed until peaks start to form, about 3 minutes, then add 3 Tbsp (23.4g) powdered sugar, 1 tsp (4.2g) pure vanilla extract, and 2 tsp (5.2g) ground cinnamon. Continue whisking until the cream is fully whipped and has reached desired consistency. Pipe decoratively onto the cheesecake or dollop on top of individual slices.
Nutrition
Photography by Meghan McKeehan.
I love to cook but have never felt comfortable with baking. I wanted to try this recipe for Thanksgiving and I so glad I did. I did the water bath but I still had a crack in the cake when I.took it.out of the oven so I was.a.little. worried.but it was delicious… My family loved it and my foodie.son had seconds. Thank you!
I’m so glad you and your family enjoyed this! It’s an absolutely stunning cheesecake and so special for the holidays. Cheers, Ari
I think mine was slightly underdone but it was delicious. A tiny crack in mine too. I think the water bath just evaporated too fast. Maybe pour water halfway as you go??? The flavor was perfect though. Might just be my oven but I will tweak things a bit and try again.
I’m so glad you enjoyed this, Jasmine! My kids were extremely annoyed that I didn’t make a pumpkin cheesecake this year ha! Cheers, Ari