Name: Swirled Pumpkin Cheesecake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 24
Ingredients: 1 Cup Flour; 1 Stick of Butter (softened); 1/2 Cup Chopped Pecans; 2 Bricks of Cream Cheese; 1 Cup Granulated Sugar; 2 Medium Eggs; 4 Teaspoons Vanilla Extract; 1 Packages of Cream Cheese; 1/2 Cup Granulated Sugar; 1 Medium Egg; 1/2 Cup Canned Pumpkin Puree (not pumpkin pie filling, just pumpkin); 2 Teaspoons Pumpkin Pie Spice (or Pumpkin Spices you would use for a pumpkin pie); Optional: Brown sugar and graham cracker crumbs for a crumble on top, but I didn't do that this time when I made this pumpkin swirl cheesecake.

Jump to Recipe

When I decided to make a fun fall treat, the first thing that popped in my head was swirled Pumpkin Cheesecake Recipe. Definitely everything yummy about fall in a cheesecake. So good.

And pumpkin spice recipes are my favorite this time of year!

I don’t know if I’ve ever shared this, but I love a good creamy cheesecake. And there are so many fabulous cheesecake recipes that I never get tired of trying them out.

And I’m so glad that I tried out making this easy cheesecake recipe for fall. It’s so fun and really a pretty simple baked good. I used to always think that making cheesecakes was hard, you know, with the water bath and everything.

But it turns out that using cream cheese, leaving out the sour cream and just relying on the oven, well, I can make an easy cheesecake in almost no time!

How to Make Swirled Pumpkin Cheesecake Recipe

Ingredients:

Pecan Crust (You can use a graham cracker crust, but why?!)

1 Cup Flour
1 Stick of Butter (softened)
1/2 Cup Chopped Pecans

Cheesecake Layers:

2 Bricks of Cream Cheese
1 Cup Granulated Sugar
2 Medium Eggs
4 Teaspoons Vanilla Extract

Pumpkin Layer:

1 Packages of Cream Cheese
1/2 Cup Granulated Sugar
1 Medium Egg
1/2 Cup Canned Pumpkin Puree (not pumpkin pie filling, just pumpkin)
2 Teaspoons Pumpkin Pie Spice (or Pumpkin Spices you would use for a pumpkin pie)
Optional: Brown sugar and graham cracker crumbs for a crumble on top, but I didn’t do that this time when I made this pumpkin swirl cheesecake.

Directions for Making This Pumpkin Dessert:

First, go ahead and preheat your oven at 350 degrees and line your baking dish with parchment paper. I used a “9×13” pan.

Grind your pecans again, making sure they’re small, small bits.

Combine the ground pecans, flour and butter in a medium bowl until it’s all the same level of moistness.

Press this mixture down into the bottom of your parchment-paper lined pan. Pack it tightly as this is the crust and you want it dense.

Place the crust in the oven and bake for 15 minutes, then remove it from the oven to completely.

At this point, you need to reduce the oven temperature to 300 degrees.

In a large bowl, combine cream cheese, sugar, and vanilla and mix on low until it’s smooth and creamy.

Drop in both eggs while continuing to beat the mixture on low speed. Get the eggs mixed in all the way, making sure the mixture is very smooth and fluffy before turning off the mixer.

Split this bowl of cheesecake batter into three bowls.

With one third of the cheesecake batter, pour it into the pan over the crust and spread it out evenly after the crust is completely cooled.

With the second bowl of cheesecake batter, add your canned pumpkin and pumpkin pie spice, beating that in until it’s smooth.

Add this layer on top of the cheesecake layer already in the pan and spread it out semi-evenly.

With the third bowl of cheesecake batter, drizzle it over the pumpkin layer randomly, creating a rough swirl. To further swirl the cheesecake, you can use a butterknife to give it swirls by sticking the point into the cheesecake and moving it around in a swirly fashion. But, if you choose to do this, be very careful not to touch the crust because you’ll tear it up.

Place the swirled pumpkin cheesecake into the oven and bake at 300 degrees for 35-40 minutes, or until set, meaning the center doesn’t jiggle when you wiggle it. If it still jiggles, cook in 10 minute increments until it sets.

Remove the pumpkin swirl cheesecake from oven and allow it to cool completely for 1 hour to room temperature.

After the cheesecake has cooled for an hour, place it in the refrigerator for a minimum of 3 hours before cutting your cheesecake into bars.

Serve with a dollop of whipped cream and a crumble of brown sugar and graham cracker crumbs for any fall dessert or for Thanksgiving dinner!

Want a recipe for making pumpkin cheesecake bars with a topping? Try our Pumpkin Cheesecake Streusel Bars.

Fall Dessert Recipes

Love recipes like this? Here are 30 more fall desserts that your family will love. This is an instant download cookbook. Start making them right away!