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, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Allow the crust to cool while preparing the filling.

Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing well to combine.

Step 3: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Then mix in the sour cream until smooth. Avoid overmixing to prevent cracks in the cheesecake.

Step 4: In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar, stirring until smooth. Stir about 1 cup of the plain cheesecake batter into the pumpkin mixture until fully blended.

Step 5: Pour the plain cheesecake batter evenly over the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Using a knife or toothpick, gently swirl the mixtures together to create a marbled pattern.

Step 6: Place the springform pan on a baking sheet. Pour hot water into the baking sheet until it reaches halfway up the sides of the pan to create a water bath, which helps prevent cracking during baking.

Step 7: Bake for 55–65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour.

Step 8: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for the best texture and flavor. Before serving, remove from the pan and garnish with whipped cream, caramel drizzle, or crushed nuts if desired.

Tips & Variations

Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter.

Avoid overmixing the batter to reduce the chance of cracks forming during baking.

Don’t skip the water bath; it keeps the cheesecake moist and prevents it from splitting.

To create perfect swirls, drop the pumpkin mixture sparingly and swirl gently with a toothpick or knife for an elegant marbled effect.

For a dairy-free version, substitute cream cheese and sour cream with appropriate plant-based alternatives.

FAQs

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

It’s best to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugars that can affect the final taste and texture.

How do I prevent cracks on the cheesecake surface?

Use room temperature ingredients, mix just until combined, and bake the cheesecake in a water bath. Also, letting the cheesecake cool slowly in the oven with the door slightly open helps prevent cracks.