This Pumpkin Swirl Cheesecake is made with a pumpkin pie swirl and classic cheesecake, and a must have Fall dessert. This is a small batch cheesecake recipe made in a loaf pan - perfect for two! Top the cheesecake with your favorite whipped topping and caramel drizzle.
Prep Time15 minutesmins
Cook Time1 hourhr20 minutesmins
Chill4 hourshrs
Total Time5 hourshrs35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Fall Dessert, Pumpkin, Small Batch
Preheat oven to 325F degrees and adjust the oven rack to the lower third position. Line a 9x5 inch loaf pan with a piece of parchment paper long enough to overhang the long sides of the pan.
Crust
In a food processor, combine the graham crackers, melted butter, sugar, and cinnamon. Pulse until the mix resembles small crumbs.
Pour the crust mix into the prepared loaf pan and using the bottom of a small measuring cup, press the crust firmly and evenly into the bottom of the pan. Bake for 20 minutes, or until the edges are lightly golden.
Cheesecake Filling
While the crust is baking, prepare the filling.
In a medium mixing bowl, add the cream cheese. Using a handheld mixer, beat the cream cheese on medium-high speed until it is smooth and creamy. Add the beaten egg, maple syrup, lemon juice, and vanilla extract. Beat until the filling is fully mixed and smooth. Do not overmix.
Transfer half of the filling into another small mixing bowl. Add the pumpkin puree and spices, and use a spatula to fold the mix together until no light filling streaks remain.
Pour half of the plain cheesecake filling on top of the warm crust and smooth out to the edges. Next, drop dollops of the pumpkin filling on top, then the remaining plain filling. Finishing with dollops of the pumpkin filling. Using a knife or skewer, gently swirl the fillings together. Only a few swirls as you don't want the two fillings to just mix together.
Bake the cheesecake for 50-60 minutes, or until the top looks set, and a toothpick inserted in the middle comes out mostly clean (it should have a few crumbs).
Cool the cheesecake completely in the pan set on a wire rack. Transfer the cheesecake to the refrigerator to cool for at least 4 hours, or overnight.
Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.