This easy-to-make Pumpkin Swirl Cheesecake recipe has a delicious pecan crust, and the flavors of pumpkin pie swirled through a vanilla cheesecake layer. It bakes in under an hour, and once cooled, goes great with a dollop whipped cream and a cup of coffee. Make this seasonal cheesecake for dessert at a fall dinner party, or as a sweet treat at an autumn afternoon tea.
I’ve got more Autumn Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
Pumpkin Swirl Cheesecake
If you love cheesecake and the flavor of pumpkin pie spice, then this dessert is for you. Unlike the Pumpkin Pie Cheesecake which is a labor of love to make as you have to wait a full day for it to completely cool and set; this swirl cheesecake is ready to eat after 4 hours of cooling.
One of the downfalls – if you can call it that – of a baked cheesecake is the cooling time. They really do need a long cooling time to set – but the end result is always worth the wait!
Ingredients used in this recipe
The ingredients for this pumpkin cheesecake are simple and few… The quantities required are in the printable recipe card at the end of this post.
- All-Purpose Flour (Plain Flour)
- Chopped Pecans
- Cream Cheese
- White Sugar (Caster Sugar)
- Vanilla Extract
- Canned Pumpkin – There was a time when you couldn’t buy canned pumpkin in the UK, but we’ve come a long way baby! You can find it in most supermarkets these days, and if you can’t, you can always buy cans of pumpkin online.
- Pumpkin Pie Spice*
*Homemade Pumpkin Pie Spice: If you can’t find pumpkin pie spice, it is really easy to make yourself with individual spices that all supermarkets should sell. To make 1 teaspoon of pumpkin pie spice, in a small bowl, mix together: ¼ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, and ⅛ tsp nutmeg. Use in recipes as required.
Equipment used in this recipe
Gather the following cooking tools before starting:
How do you make a pumpkin swirl cheesecake?
Full instructions are found in the printable recipe card at the end of this post, but here is a quick outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting. There is also a slideshow recipe video over on my YouTube channel that you can watch and save to your Playlists for future reference. (Don’t forget to subscribe while you are there!)
Start by making the crust which is simply combining chopped pecans, flour, and melted butter, which is pressed into the bottom of a lined, oblong pan, and baked for 15 minutes. Leave to cool while preparing the cheesecake layers.
The vanilla cheesecake layer is made by mixing cream cheese, sugar, vanilla, and eggs until smooth. Half of it is poured over the crust and the rest is added at the end.
The pumpkin cheesecake layer is made in exactly the same way as the vanilla – with the addition of canned pumpkin, and pumpkin pie spice.
Add the pumpkin layer to the pan, followed by the rest of the vanilla filling and use a knife to create a swirl effect.
Bake the cheesecake, then allow it to cool in the oven before placing it in the fridge for a minimum of 3 hours before cutting into bars.
Make It A Meal!
So dessert is made, but what about the rest of the meal? Here are some more recipes for you to take a look at.
- Starter: Easy Vegetable Soup
- Main Dish: Greek-Cypriot Pork Tavas
- Side Dish: Homemade Hummus
- Side Salad: Cypriot Village Salad
- Beverage: Bourbon Apple Cider Maple Fizz Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Pumpkin Dessert Recipes
Here are some more great desserts that use pumpkin.
Savory Recipes Using Pumpkin
I love using fresh pumpkin in recipes too – here are some dishes to try.
- Slow Cooker Spicy Pumpkin and Butter Bean Soup
- Slow Cooker Chili Chicken & Pumpkin Stew
- Slow Cooker Beef, Bean & Pumpkin Chilli Con Carne
For the Crust
- 1 cup all-purpose flour (plain flour)
- ½ cup butter, softened
- ½ cup chopped pecans
For the Vanilla Cheesecake Layers
- 450 g/16 oz cream cheese
- 1 cup white sugar (caster sugar)
- 4 tsps vanilla extract
- 2 eggs
For the Pumpkin Cheesecake Layer
- 225 g/8oz cream cheese
- ½ cup white sugar (caster sugar)
- ½ cup canned pumpkin purée
- 2 tsps pumpkin pie spice
- 1 Egg
- Preheat oven to 180C/350F/Gas 4 and line a 9x13" baking dish with parchment paper.
- To make the crust: Place flour, butter, and pecans in a mixing bowl and mix to combine. Press down on bottom of baking pan. Bake crust for 15 minutes and let cool completely.
- Reduce the oven to 150C/300F/Gas 2.
- To make vanilla layer: With an electric mixer, combine the cream cheese, sugar, and vanilla until smooth. Add eggs and mix at low speed until smooth and fluffy.
- Spread half this mixture evenly onto cooled crust, and set other half aside.
- To make the pumpkin layer: With an electric mixer, combine cream cheese, sugar, pumpkin, and pumpkin pie spice until smooth. Add egg and mix at low speed until smooth and fluffy.
- Add the pumpkin layer to the pan, followed by the other half of the vanilla layer and use a knife to create a swirl effect.
- Bake for 35-40 minutes or until set.
- Remove cheesecake from oven and leave to cool for one hour before placing in the fridge for a minimum of 3 hours before cutting into bars.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 48gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 186mgSodium: 386mgCarbohydrates: 57gNet Carbohydrates: 0gFiber: 2gSugar: 42gSugar Alcohols: 0gProtein: 10g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.