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Slice of pumpkin swirl cheesecake topped with whipped cream
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5 from 1 review

Pumpkin Swirl Cheesecake

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 mins
Cook Time1 hr 20 mins
Chill4 hrs
Total Time5 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Fall Dessert, Pumpkin, Small Batch
Servings: 4 Slices
Author: Erin Cernich

Equipment

  • 1 - 9x5-Inch Loaf Pan

Ingredients

Crust

  • 1 and 1/4 cups graham crackers about 6 full graham crackers
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Cheesecake Filling

Instructions

  • 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.
  • When ready to serve, lift the cheesecake from the pan using the parchment overhand. Slice and top with Whipped Coconut Cream and a drizzle of Maple Syrup Caramel Sauce.

Notes

  • 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