There’s something magical about the contrast of creamy cheesecake and warmly spiced pumpkin. This Pumpkin Swirl Cheesecake brings together both worlds—velvety cream cheese and cozy pumpkin puree—swirled together into a showstopping dessert that feels as beautiful as it tastes.
Unlike plain pumpkin cheesecake, this version has a gingersnap-pecan crust that adds extra flavor and crunch to every bite. The nuts enhance the texture, while the spicy gingersnaps pair perfectly with the pumpkin filling. It’s an elevated twist that sets this cheesecake apart from all the others.
Why You’ll Love This Cheesecake
- It’s a great make-ahead dessert: Cheesecake is even better after chilling overnight—ideal for prepping this as a Thanksgiving cheesecake.
- It has perfectly balanced flavor: Creamy, tangy cheesecake meets spiced pumpkin to create a delicious pumpkin dessert.
- It has a crunchy, flavorful crust: Gingersnaps and pecans make a buttery, aromatic base.
- You’ll love the showstopping swirls: The marbled look makes it an instant holiday centerpiece.
Ingredients You’ll Need
- Gingersnap cookies – for a spicy-sweet crust
- Pecans – add crunch and a nutty aroma
- Butter – holds the crust together
- Cream cheese – the rich base of the filling
- White sugar – sweetens both layers
- Cornstarch – ensures a creamy, stable texture
- Eggs – give the cheesecake structure
- Vanilla extract – adds warmth and depth
- Unsweetened pumpkin puree – pure pumpkin flavor (not pie filling!)
- Ground cinnamon & nutmeg – bring that cozy fall spice
Optional Garnishes: caramel sauce, whipped cream, or crushed gingersnaps
How to Make Pumpkin Swirl Cheesecake
- Make the crust: Combine crushed gingersnaps, chopped pecans, and melted butter. Press firmly into the bottom of a springform pan and bake briefly to set.
- Prepare the filling: Beat cream cheese, sugar, cornstarch, eggs, and vanilla until smooth. Divide the mixture—one half remains plain, and the other is mixed with pumpkin puree, cinnamon, and nutmeg.
- Create the swirl: Alternate spoonfuls of pumpkin and plain cheesecake batter over the crust. Use a knife to gently swirl the two together for a marbled effect.
- Bake gently: Use a water bath or place a pan of water on the oven rack below to keep the cheesecake moist and crack-free.
- Cool
- Serve and garnish: Drizzle with caramel sauce or add a dollop of whipped cream. Sprinkle extra pecans or cookie crumbs for a festive touch.
Recipe Tips
- Room-temperature ingredients blend smoothly for a lump-free filling.
- Don’t over-swirl—less is more for distinct marbling.
- Chill overnight for the best texture and flavor.
- Use pure pumpkin puree, not pumpkin pie filling (it’s already spiced and sweetened).
How to Serve It
This cheesecake is the ideal dessert for Thanksgiving, Friendsgiving, or fall dinner parties. Pair each slice with a drizzle of salted caramel or a warm mug of coffee.
If you’re looking for a showstopping fall dessert, this Pumpkin Swirl Cheesecake is it. The combination of the buttery gingersnap-pecan crust and creamy pumpkin filling makes every bite a reminder of why we love this season so much.
Here are a few more Thanksgiving dessert recipes:
Pumpkin Swirl Cheesecake
This Pumpkin Swirl Cheesecake combines creamy cheesecake and spiced pumpkin in a beautiful marbled swirl over a crisp gingersnap-pecan crust. It’s a stunning fall dessert—perfect for Thanksgiving gatherings or holiday entertaining.
Equipment
- 9-inch springform pan (for baking the cheesecake)
- Heavy Duty Foil (for wrapping the pan)
- Wire Rack (for cooling)
- Hand Mixer (for mixing the filling)
Ingredients
CRUST:
- 1 cup finely crushed gingersnap cookies (crumbs!)
- ⅓ cup very finely chopped pecans
- ¼ cup salted butter, melted
FILLING:
- Four 8-ounce packages cream cheese, at room temperature
- 1½ cups granulated white sugar, divided
- 2 tablespoons cornstarch
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup canned unsweetened pumpkin puree
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground nutmeg
GARNISHES:
- caramel, whipped cream, additional crushed gingersnaps, etc, as desired.
Instructions
- Preheat the oven to 350℉. Spray a 9-inch springform pan and place it on a double thickness of heavy-duty foil (about 19-inches square). Securely wrap the foil around the pan.
PREPARE THE CRUST:
- In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of the prepared pan. Place on a baking sheet, and bake for 8 to 10 minutes. Cool on a wire rack.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat one package of the cream cheese, ½ cup of sugar and the cornstarch until smooth- about 2 minutes. Beat in the remaining cream cheese, one package at a time. Add the remaining sugar. Add 2 eggs; beat on low speed just until combined. Add the vanilla and the remaining eggs, beating on low speed just until combined.
- Place 2 cups of the filling in a small bowl; stir in the pumpkin, cinnamon and nutmeg. Remove ¾ cup of the pumpkin filling; set aside. Pour the remaining pumpkin filling over the crust; top with the remaining plain filling. Drop the reserved pumpkin filling by spoonfuls over the cheesecake. Cut through with a knife to swirl.
- Place the wrapped springform pan in a large baking pan; add 1-inch of hot water to the larger pan. Bake at 350 for 55 to 60 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
SERVE:
- Garnish individual slices as desired: suggest whipped cream, caramel syrup and more gingersnap cookie crumbs.
Nutrition
Serving: 1serving, Calories: 495kcal, Carbohydrates: 40g, Protein: 8g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 149mg, Sodium: 345mg, Potassium: 215mg, Fiber: 1g, Sugar: 31g, Vitamin A: 4404IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
