Simple Pumpkin Swirl Cheesecake with Graham Cracker Crust

This Pumpkin Swirl Cheesecake with Graham Cracker Crust is the ultimate fall dessert — rich, creamy, and beautifully spiced with warm cinnamon and nutmeg. A buttery graham cracker base holds a smooth vanilla cheesecake swirled with velvety pumpkin for a show-stopping finish. It’s cozy, make-ahead friendly, and guaranteed to impress at any holiday gathering.

Prep Time30

Cook Time1

Cooling Time2

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: best pumpkin dessert for fall, cozy fall baking recipe, creamy baked cheesecake, easy fall dessert, homemade pumpkin cheesecake, make ahead holiday dessert, pumpkin cheesecake with graham cracker crust, pumpkin swirl cheesecake recipe, Thanksgiving cheesecake recipe

Servings: servings

Calories: 807kcal

Author: George - U Keep Cooking

Ingredients

Graham Cracker Crust

2 cups graham cracker (240g)(crushed)
3 tablespoons brown sugar
½ teaspoon ground cinnamon
pinch kosher salt
8 tablespoons unsalted butter (113g)(melted)

Cheesecake Filling

2 lb cream cheese (4 packages, 8 oz each(full-fat))(room temperature)
½ cup brown sugar (106g)(packed)
2 tablespoons maple syrup
⅔ cup granulated sugar (134g)
2 teaspoons pure vanilla extract
1½ teaspoons ground cinnamon (divided)
pinch kosher salt
4 eggs (room temperature)
⅔ cup heavy cream (160g)
⅔ cup sour cream (163g)
1½ tablespoons cornstarch

Pumpkin Swirl

1 cup cheesecake batter (from above)
1 cup pumpkin purée (canned)(blot moisture out with paper towel)
½ teaspoon ground cinnamon
1½ teaspoons pumpkin pie spice
2 tablespoons sour cream
½ teaspoon vanilla extract

Cinnamon Whipped Cream (optional but amazing!)

1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Drizzle of maple syrup optional

Instructions

Make the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. Stir in melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool while you make the filling.
Make the Cheesecake Filling: Lower oven to 325°F (163°C). In a large bowl, beat cream cheese on low speed until smooth — don’t overmix.
Add brown sugar, maple syrup, granulated sugar, vanilla, 1 tsp cinnamon, and salt. Mix until just combined.
Beat in eggs one at a time on low speed. Add cornstarch, sour cream, and heavy cream. Mix gently until smooth and creamy.
Make the Pumpkin Swirl: In a small bowl, combine 1 cup of cheesecake batter with pumpkin purée (blot out any extra moisture with a paper towel), spices, vanilla, and cream cheese (or sour cream). Stir until smooth and silky.
Assemble and Bake: Pour the plain cheesecake batter over the crust. Spoon the pumpkin mixture on top in dollops, then swirl gently with a knife or skewer — don’t overmix.
Place the springform pan in a larger pan and pour hot water around it (about 1 inch deep) for a gentle water bath. Bake for 65–75 minutes, or until the center is mostly set but slightly wobbly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill completely in the refrigerator for at least 6 hours or overnight.
Make the Cinnamon Whipped Cream: Beat heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form.
Add a drizzle of maple syrup if you like a hint of sweetness. Pipe or spoon over chilled cheesecake before serving.

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