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 8–10 minutes, then let it cool while preparing the filling.

Step 2: Beat the softened cream cheese in a large bowl until smooth and creamy. Add the sugar and vanilla extract, mixing well. Add the eggs one at a time, beating on low speed until just combined. Mix in the sour cream gently until smooth—avoid overmixing to help prevent cracks.

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

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

Step 5: Place the springform pan on a baking sheet. Pour hot water into the sheet, reaching about halfway up the pan, to create a water bath that prevents cracking. Bake for 55–65 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. Once chilled, 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, silky batter without lumps.

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

Don’t skip the water bath; it helps keep the cheesecake moist and crack-free.

For a more pronounced swirl, add less pumpkin mixture or swirl gently with the toothpick.

Make the cheesecake a day ahead—the flavors deepen and texture improves after chilling overnight.

Substitute the graham cracker crust with crushed gingersnaps for an extra spicy twist.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer to an airtight container to prevent it from absorbing other fridge odors. To serve, allow it to sit at room temperature for 10–15 minutes for the best texture. Leftover cheesecake can also be frozen for up to 1 month; thaw in the fridge overnight before serving.

FAQs

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

No, canned pumpkin pie filling contains added spices and sugars that will alter the flavor and texture. Use pure pumpkin puree for the best results.

How do I prevent cracks in my cheesecake?

Use room temperature ingredients, avoid overmixing, bake with a water bath, and let the cheesecake cool gradually in the oven with the door slightly open. These steps minimize cracks and keep the texture smooth.