Introduction

?utm Source=rss&utm Medium=rss&utm Campaign=simple is the ultimate fall dessert that brings warmth and comfort to any gathering. This rich and creamy cheesecake is beautifully spiced with warm cinnamon and nutmeg, and it features a buttery graham cracker crust that perfectly complements the smooth vanilla cheesecake. Swirled with velvety pumpkin, this dessert is not only visually stunning but also incredibly delicious. Whether you’re hosting a holiday party or simply craving a sweet treat, this cheesecake will impress everyone at your table.

Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=simple

There are countless reasons to adore this delightful cheesecake. First, its rich, creamy texture makes every bite an indulgence. Second, the warm spices evoke the essence of fall, making it a seasonal favorite. Third, it’s a show-stopper that’s sure to impress guests at any event. Fourth, it’s easy to make ahead of time, allowing you to plan your gatherings with ease. Additionally, the combination of pumpkin and cream cheese is a classic that never disappoints. Lastly, this dessert fits well within a vegetarian diet, making it accessible for many.

Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=simple

Gather these items:

2 cups graham cracker (240g crushed)
3 tablespoons brown sugar
½ teaspoon ground cinnamon
pinch kosher salt
8 tablespoons unsalted butter (113g melted)
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
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
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Drizzle of maple syrup (optional)

How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=simple Step-by-Step

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Make the Cinnamon Whipped Cream: Beat heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form.
Step 6: Add a drizzle of maple syrup if you like a hint of sweetness. Pipe or spoon over chilled cheesecake before serving.

Pro Tips for the Perfect ?utm Source=rss&utm Medium=rss&utm Campaign=simple

Keep these in mind:

Ensure all ingredients are at room temperature for a smoother batter.
Use a water bath to prevent cracks in your cheesecake.
Let the cheesecake cool gradually to maintain its texture.
Chill the cheesecake overnight for the best flavor.
Use quality pumpkin purée for the best taste.

?utm Source=rss&utm Medium=rss&utm Campaign=simple Pumpkin Cheesecake Delight - ?utm Source=rss&utm Medium=rss&utm Campaign=simple - main visual representation

Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=simple

Serve this delightful cheesecake with:

Freshly whipped cream topped with a sprinkle of cinnamon.
A drizzle of caramel or maple syrup for added sweetness.
Sliced pecans or walnuts for a crunchy texture.

How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=simple

To store the cheesecake, cover it tightly with plastic wrap and keep it in the refrigerator for up to 5 days. If you want to make it ahead for meal prep, it can also be frozen for up to 2 months. To reheat, simply thaw in the refrigerator overnight and serve chilled.

Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=simple

What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=simple?

The secret lies in using room temperature ingredients and baking it slowly in a water bath to ensure even cooking without cracks. This technique is essential for achieving that creamy texture.

Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=simple ahead of time?

Absolutely! This cheesecake is perfect for making ahead. In fact, letting it chill overnight enhances the flavors and makes it easier to slice.

How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=simple?

To avoid cracks, don’t overmix your batter and use a water bath. Also, make sure to cool the cheesecake gradually in the oven before refrigerating.

Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=simple You Can Try

Here are a few delicious variations:

Add a chocolate swirl for a rich contrast.
Use a ginger snap crust for a spicy twist.
Incorporate different spices like nutmeg and allspice for an enhanced flavor profile.
Top with a layer of cream cheese frosting for extra indulgence.

?utm Source=rss&utm Medium=rss&utm Campaign=simple Pumpkin Cheesecake Delight - ?utm Source=rss&utm Medium=rss&utm Campaign=simple - additional detail

For more delicious dessert ideas, check out Cinnamon Orange Jam Linzer Cookies or Berry Crumble with Fresh Berries. You can also explore Apple Pie for a classic treat.

?utm Source=rss&utm Medium=rss&utm Campaign=simple Pumpkin Cheesecake Delight

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Lisa
Prep Time: 30 minutes
Cook Time: 180 minutes
Total Time: 210 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups graham cracker (240g crushed)
3 tablespoons brown sugar
½ teaspoon ground cinnamon
pinch kosher salt
8 tablespoons unsalted butter (113g melted)
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
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
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Drizzle of maple syrup (optional)

Cook Mode Prevent your screen from going dark

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.