Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Rich cheesecake is swirled into pumpkin pie delivering two traditional favorite flavors packed into one scrumptious cheesecake that is fast and easy.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Preheat the oven to 325 F (300 F for a dark springform pan) and position the oven rack in the center of the oven.
  2. Step 2

    For the crust (see notes below for optional pie crust): Mix gingersnap crumbs, pecans, and butter; press onto the bottom and 2 inches up the side of a 9-inch springform pan.
  3. Step 3

    For the cheesecake filling: Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended.
  4. Step 4

    On low speed, add eggs one at a time, mixing each time just until blended. Remove 1 1/2 cups of the plain batter and set aside.
  5. Step 5

    To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.
  6. Step 6

    Pour 1/2 of the pumpkin batter over the crust in the springform pan. Spoon 1/2 of the plain batter over the pumpkin layer.
  7. Step 7

    Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing the crust to achieve a marbled effect.
  8. Step 8

    Bake for 55 minutes or until the center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on a wire rack.
  9. Step 9

    Remove the outer pan and refrigerate for at least 4 hours, preferably overnight, before serving.​