Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream (room temperature)

For the Pumpkin Swirl:

1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon all-purpose flour
2 tablespoons brown sugar

Optional Garnishes:

Whipped cream
Caramel drizzle
Crushed pecans or walnuts

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then set aside to cool while preparing the filling.

Step 2: In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing well. Incorporate eggs one at a time, beating on low speed just until combined. Mix in the sour cream until smooth, taking care not to overbeat to avoid cracks.

Step 3: In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar until smooth. Stir about 1 cup of the cheesecake batter into the pumpkin mixture.

Step 4: Pour the plain cheesecake batter into the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Using a knife or toothpick, gently swirl to create a marbled effect.

Step 5: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches about halfway up the sides of the pan to create a water bath. Bake for 55 to 65 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.

Step 6: Refrigerate the cheesecake for at least 4 hours or overnight. Remove from the springform pan and garnish with whipped cream, caramel drizzle, or crushed nuts as desired before serving.

Tips & Variations

Use room temperature cream cheese, eggs, and sour cream for a smooth, creamy batter without lumps.

Avoid overmixing the batter to prevent cracks in the cheesecake surface.

Don’t skip the water bath; it keeps the cheesecake moist and minimizes cracking.

For a cleaner swirl, add the pumpkin mixture sparingly and swirl gently with a toothpick or knife.

Try adding a tablespoon of espresso powder to the pumpkin mixture for a subtle depth of flavor.

Swap the graham cracker crust for a gingersnap cookie crust for extra spice.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices, which can alter the flavor and sweetness of the cheesecake.

How do I prevent cracks on my cheesecake surface?

Use room temperature ingredients, mix just until combined, avoid overbeating, and bake the cheesecake in a water bath to maintain gentle, even heat. Cooling the cheesecake gradually in the oven also helps prevent cracks.