Yield: 7″ pumpkin swirl cheesecake // Total Time: 1 hr. 30 min. + 8 hr. chilling time // Disclaimer: This post includes affiliate links. //
Rich and creamy cheesecake with a brown sugar spiced shortbread base, and pumpkin swirled cheesecake on top.
marbled pumpkin cheesecake
This is the perfect cheesecake for this Thanksgiving and fall in general. It starts with a pumpkin spiced brown sugar shortbread crust which is *so* much more delicious than graham cracker crust in my opinion. It’s basically like a spiced cookie on the bottom. Then, it’s topped with a super rich and creamy vanilla and pumpkin spice swirled cheesecake on top.
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. I do provide cup measurements but please note that I test all my recipes in grams and can not guarantee that your bake will turn out like mine. This kitchen scale is super cheap and a great starter scale!
room temperature ingredients
While it’s almost always important to have room temperature ingredients so all your ingredients come together, it’s ESPECIALLY important when it comes to cheesecake. Be sure to take out your cream cheese, heavy cream, and egg at least 1 hour, and up to 2 hours before starting the recipe.
mix the batter carefully
After adding in the eggs, you’ll want to make sure to only mix the batter until the eggs are fully incorporated. This will make sure we don’t add too much air into the batter, which will help keep the batter dense and avoid cracks forming on top.
how to tell when a cheesecake is done baking
Cheesecake is done baking when it’s only slightly wobbly in the center. I like to temp my cheesecake as a more accurate way to tell when it’s done. A thermometer stuck into the middle of the cheesecake should read 170 fahrenheit / 76 celsius.
the cheesecake needs to set for a while
The most unfortunate thing about cheesecake is that it needs to set. Ideally you’ll want to bake the cheesecake at night to be served the next day, because it will need to set in the fridge for at least 8 hours.
ingredients and substitutions
For the shortbread crust:
Unsalted butter: salted or your favorite non-dairy butter stick will work perfectly here as well.
Light brown sugar: for flavor and sweetness. Dark brown sugar will work perfectly as well.
All purpose flour: for structure.
Salt & pumpkin pie spice: for flavor.
For the pumpkin swirl cheesecake:
Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
Eggs: binds the batter together.
Granulated sugar: for sweetness and helps lock in moisture.
Corn starch: for thickening up the cheesecake. You can substitute in 2 tbsp. of flour in its place if needed.
Heavy whipping cream: for moisture and richness. You could use sour cream in its place as well.
Vanilla: for flavor.
Pumpkin puree: make sure the puree is 100% pure pumpkin and is not pumpkin pie filling! The only ingredient listed should be pumpkin.
Pumpkin pie spice: for flavor.
how to make pumpkin swirl cheesecake
Here are some shots of the process of making this pumpkin swirled cheesecake. You can find the full recipe at the end of this blog post!
pumpkin swirl cheesecake q&a
what size cake pan do I need?
You’ll need a 7″ springform pan for this cheesecake. You can use an 8″ or 9″ springform, just note that your cheesecake will be thinner and will require a little less bake time. I wouldn’t recommend using a non-springform pan because it will be more difficult to get the cheesecake out of the pan, but if you’re okay with just serving the cheesecake from the pan, then a non-springform pan will work.
how should I store this cake?
I would recommend serving it no more than 2-3 days after baking, but it will keep for a week.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale
a note on oven temperature
Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this pumpkin swirl cheesecake?
If you made this pumpkin swirl cheesecake I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Pumpkin Swirl Cheesecake
- 50 g unsalted butter (3 ½ tbsp.)
- 55 g light brown sugar (¼ c.)
- 90 g all purpose flour (¾ c.)
- ⅛ tsp. salt
- 1 tsp. pumpkin pie spice
Pumpkin Swirl Cheesecake
- 150 g granulated sugar (¾ c.)
- 1 tbsp. cornstarch
- 450 g cream cheese room temperature (2 bricks)
- 2 eggs room temperature
- 110 g heavy whipping cream room temperature (½ c.)
- 1 tsp. vanilla
- 110 g pumpkin puree (½ c.)
- 1 tsp. pumpkin pie spice
- Preheat the oven to 325°F / 160°C.
- In a small mixing bowl, melt the butter. Mix in the sugar, flour, salt and pumpkin pie spice until you have a cohesive dough.
- Press the dough into the bottom of your springform pan. Bake for 10 minutes. In the meantime, make the cheesecake filling.
Pumpkin Swirl Cheesecake
- Add the cream cheese, sugar and corn starch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.) Beat the mixture until it's smooth, for about 2 minutes.
- Add both eggs into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
- Add in the heavy cream and vanilla, and again beat on low speed just until the mixture is cohesive.
- Remove 1 ¼ c. of the cheesecake batter and place it in another small bowl. To the small bowl, carefully mix in the pumpkin puree and pumpkin pie spice just until the mixture is cohesive and no streaks remain.
- Alternate pouring the vanilla and pumpkin cheesecake batters over the shortbread crust. To make the swirl on top, make sure to leave just a little bit of pumpkin batter and top the cheesecake off with a smooth layer of the vanilla cheesecake. Place dollops of the remaining pumpkin cheesecake on top of the vanilla, then use a knife to gently swirl the batters together.
- Tap the pan on the counter a few times to help remove any air from the filling.
- Fill a 9×13" baking dish, or a 9-10" cake pan a third of the way with hot water. If desired, wrap tinfoil around the bottom of your springform pan to avoid the possibility of water leaking. Place the springform pan into the larger pan.
- Place the cheesecake with the pan in the oven and bake for 60-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C.
- Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.
- Once the cheesecake has fully set, slice it, serve and enjoy!