Pumpkin Swirl Cheesecake with Cinnamon Whipped Cream

By:

Marry

Published:

September 17, 2025

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This Pumpkin Swirl Cheesecake with Cinnamon Whipped Cream is the perfect treat for fall! Imagine creamy cheesecake blended with the warm, comforting flavors of pumpkin and spice. Every bite feels like a warm hug, bringing back sweet memories of pumpkin patches and evenings spent with family. The aromas of cinnamon and nutmeg wafting through your kitchen create an inviting atmosphere, making it a delightful dish for any gathering. Plus, the fluffy cinnamon whipped cream adds an extra special touch that makes this dessert shine. Whether you’re serving it at Thanksgiving, a cozy dinner, or just satisfying a sweet craving, this cheesecake is sure to impress. So, grab your apron, and let’s dive into this delightful recipe!

Why This Recipe Works

This Pumpkin Swirl Cheesecake combines the creamy richness of a classic cheesecake with the warm, comforting flavors of fall. The delightful interplay of spices in the pumpkin batter creates a tantalizing contrast to the smoothness of the cheesecake base. Plus, wrapping it all up in a buttery graham cracker crust gives this dessert its signature crunch. Baking it in a water bath is a game changer. It ensures even cooking throughout, preventing any cracks and leading to that perfectly velvety finish we all crave in a cheesecake.

Why You’ll Love This Pumpkin Swirl Cheesecake with Cinnamon Whipped Cream

Imagine that delightful aroma of cinnamon and pumpkin wafting through your kitchen as you prepare this dessert. It’s not just a cheesecake; it’s a celebration of the season! The cinnamon whipped cream adds a luscious finish. Each bite becomes an experience to savor. It’s perfect for holidays and gatherings or simply indulging yourself because we all deserve a little treat now and then!

Ingredients

For the Graham Cracker Crust:
2 cups (240g) graham cracker crumbs (about 16 graham crackers)
5 tbsp (63g) granulated sugar
Pinch of kosher salt
8 tbsp (113g) unsalted butter, melted
For the Cheesecake Filling:
4 packages (32 oz) full-fat cream cheese, room temperature
⅔ cup (147g) packed brown sugar
⅔ cup (134g) granulated sugar
2 tsp pure vanilla extract
1½ tsp ground cinnamon, divided
Pinch of kosher salt
4 large eggs, room temperature
⅔ cup (160g) heavy cream
⅔ cup (163g) sour cream
1 tbsp maple syrup or bourbon (optional)
For the Pumpkin Batter:
1 cup canned pumpkin purée (not pumpkin pie filling)
½ tsp ground ginger
½ tsp ground nutmeg
Pinch of allspice
For the Water Bath:
Boiling water
For Serving:
Homemade cinnamon whipped cream (optional)

Preparing the Pan for the Cheesecake

Start by preheating your oven to 350°F (177°C). Place a rack in the center. Butter the sides and bottom of a springform pan and then wrap it with double layers of heavy-duty aluminum foil. This will prevent leaks and make it easier to bake in the water bath.

Making the Graham Cracker Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of kosher salt. Stir in the melted butter until the mixture is evenly moistened. You’ll want to pour all this goodness into the prepared springform pan. Press it firmly into an even layer along the bottom and halfway up the sides. Bake for 10 minutes, then remove it from the oven to cool while you prepare the filling.

Reducing the Oven Temperature

Once the crust is out, lower the oven temperature to 325°F (163°C). This ensures a slower, gentler bake for the cheesecake.

Boiling Water for Water Bath

Meanwhile, heat a kettle of water that will be used for the cheesecake’s water bath. This step helps maintain moisture and temperature during baking.

Preparing the Cheesecake Filling

Using a stand mixer, beat the cream cheese, brown sugar, granulated sugar, vanilla extract, reserved ½ tsp of ground cinnamon, and a pinch of kosher salt. Mix on medium speed until smooth and creamy, about 4 minutes. Scrape down the sides and add each egg, one at a time. Mix on medium-low until fully incorporated and fluffy.

Adding Cream and Sour Cream

Lower the mixer speed again and add the heavy cream, sour cream, and optional maple syrup or bourbon until everything is fully combined. You’ll love the richness this adds!

Making the Pumpkin Batter

Transfer 1 cup of the cheesecake batter to a separate bowl. In this bowl, stir in pumpkin purée, 1 tsp ground cinnamon, ginger, nutmeg, and allspice until everything is well mixed. This fragrant mix is what will create that beautiful swirl!

Assembling the Cheesecake

Now it’s time to assemble! Pour the plain cheesecake batter over the cooled graham cracker crust. Spoon dollops of the pumpkin batter on top in 4-5 spots. Then, take a butter knife and gently swirl the two batters together. This creates those lovely pumpkin swirls.

Baking the Cheesecake

Place the cheesecake in a large roasting pan. Carefully pour boiling water into the pan until it reaches halfway up the sides of the springform pan. Bake for approximately 1 hour and 45 minutes, or until the edges are golden brown and the middle jiggles slightly.

Cooling in the Oven

Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This helps to prevent cracks. After that, remove from the oven, take off the foil, and let it cool to room temperature. Cover tightly with plastic wrap, then refrigerate for at least 4 hours, or preferably overnight.

Slicing and Serving the Cheesecake

When it’s finally time to slice, use a sharp knife to loosen the edges of the cheesecake from the pan. Gently remove the sides of the springform pan. If you’re using homemade cinnamon whipped cream, pipe it around the edges before serving. Everyone will love this touch!

Serving Suggestions

Serve your pumpkin swirl cheesecake slices with a generous dollop of cinnamon whipped cream. Pair each slice with a warm apple cider or a festive holiday drink for an extra touch of cozy goodness.

Tips for Success

Ensure all dairy ingredients are at room temperature for smoother mixing.
Don’t skip the water bath; it helps create a creamy texture without cracks.
Allow ample cooling time to ensure your cheesecake sets perfectly.

Variations

Chocolate Pumpkin Swirl: Add melted chocolate to the cheesecake base for a chocolate twist.
Nut-Free Option: Substitute the graham cracker crust with crushed cookies that are gluten-free or nut-free.
Vegan Version: Use vegan cream cheese and eggs substitute, such as flaxseed meal, for a plant-based alternative.

Storage Tips

Store leftover pumpkin swirl cheesecake in the refrigerator, covered tightly in plastic wrap or foil. It can be enjoyed for up to 5 days. For longer storage, pieces can be frozen for up to 3 months; just make sure to wrap them well.

Pairing Ideas

This cheesecake pairs beautifully with coffee, chai lattes, or a glass of dessert wine. Add a sprinkle of cinnamon or nutmeg on top to enhance the flavors further.

FAQs

1. Can I use store-bought pumpkin puree?
Yes, but ensure it is pure pumpkin puree and not pumpkin pie filling.

2. How long should I chill the cheesecake?
For the best texture, chill it in the refrigerator for at least 4 hours, preferably overnight.

3. What’s the best way to prevent cracks in the cheesecake?
Baking in a water bath helps regulate temperature and moisture, minimizing the chances of cracks.

4. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. It tastes even better the next day.

5. How can I adapt the spices to my taste?
Feel free to adjust the amount of cinnamon, nutmeg, or ginger based on your preference or substitute with pumpkin spice blend.

Enjoy the rich and comforting flavors of this Pumpkin Swirl Cheesecake with its dreamy cinnamon whipped cream. Perfect for any occasion, this dessert will delight your taste buds and make any gathering feel like a celebration! Whether it’s a holiday feast or a cozy dinner, this dessert is bound to leave a lasting impression on everyone.