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–+ servings

Pumpkin Swirl Cheesecake

4.91 from 21 votes
Creamy and rich cheesecake pumpkin swirled cheesecake with a pumpkin spice shortbread base- with two different delicious topping options!
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Prep Time30 minutes
Cook Time1 hour
Chilling Time 8 hours
Total Time9 hours 30 minutes
Servings8 slices
Calories461 kcal

Ingredients 

Shortbread Crust

  • 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

Whipped Cream (Optional)

Swiss Meringue (Optional)

  • 3 egg whites
  • 180 g granulated sugar (¾ c. + 2 tbsp.)
  • ¼ tsp. salt
  • 1 tsp. vanilla

Instructions 

Shortbread Crust

  • Preheat the oven to 350°F / 175°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 9x13" baking dish, or a 10" cake pan a third of the way with hot water. Wrap tinfoil tightly around the bottom of your springform pan to avoid the possibility of water seeping into the springform pan. Place the springform pan into the larger pan with water.
  • 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 160°F / 71°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.

Whipped Cream (Optional)

  • Once the cheesecake has set and you're ready to serve it, make the whipped cream.
  • Add the heavy whipping cream, sugar, salt, and vanilla to a large mixing bowl (or a stand mixer fitted with the whisk attachment.)
  • Beat the ingredients together until the mixture comes to soft peaks.
  • Pile the whipped cream high on to the cheesecake, then slice, serve, and enjoy!

Swiss Meringue (Optional)

  • Once the cheesecake has set and you're ready to serve it, make the swiss meringue. First, wipe down the bowl of your stand mixer with lemon juice – this will help get rid of any fats that may be present, which would interfere with your meringue.
  • Add the egg whites and sugar to a medium sized saute pan set over medium heat. Constantly whisk the mixture until it reaches at least 170°F / 76°C.
  • Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (alternatively you can use a hand mixer, it will just take longer).
  • Beat the mixture until soft peaks form, then add in the vanilla and salt. Continue to beat the mixture until stiff peaks form.
  • Dollop the meringue on top of the cheesecake, then carefully spread it around. Use a kitchen torch to torch the meringue, then slice, serve, and enjoy!

Notes

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Nutrition

Serving: 1sliceCalories: 461kcalCarbohydrates: 41gProtein: 7gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 127mgSodium: 230mgPotassium: 163mgFiber: 1gSugar: 29gVitamin A: 3317IUVitamin C: 1mgCalcium: 91mgIron: 1mg