Pumpkin Swirl Cheesecake

by Erin

Give your cheesecake the good kind of swirly to make Pumpkin Swirl Cheesecake. With a gingersnap crust and crunchy pecans on top it will be a fast favorite!

Slice of Pumpkin Swirl Cheesecake.

Jump to recipe

Allow me to introduce the first of the two stars to be featured this Thanksgiving for dessert in some very happy bellies – Pumpkin Swirl Cheesecake!

I originally was going to make my dad’s pumpkin pie recipe, but thankfully realized ahead of time that I only had one pie pan (and I was planning two pies). Cheesecake pan to the rescue!

Pumpkin Swirl Cheesecake.

I have made this recipe more than once before but it’s been a long time. The most important thing I remember from making it previously is that it was super delicious!

With a buttery ginger snap-pecan crust, beautifully swirled pumpkin layers, and a crunchy pecan topping, how could you really go wrong?

Want something smaller? Try my pumpkin nutella mini cheesecake bites or pumpkin gooey butter cake.

Cheesecake with Pumpkin Swirl.

Slice of Pumpkin Swirl Cheesecake.


Yield: 12 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 30 ginger snap cookies, crushed
  • 1/4 cup finely chopped pecans
  • 1/4 cup unsalted butter, melted


  • 3 (8 oz.) packages cream cheese, room temperature
  • 3/4 cup sugar, divided
  • 1 tsp vanilla extract
  • 3 eggs, room temperature
  • 1 cup pumpkin puree, canned or fresh
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of ground cloves


  • 1/4 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/2 Tbsp unsalted butter, melted


  1. Heat oven to 350 degrees. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan. Set aside.
  2. In a large bowl, beat cream cheese, 1/2 cup of the sugar, and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
  3. Bake 45 minutes or until center is almost set. While the cheesecake cooks, mix topping ingredients together and sprinkle around the outer edge of the cheesecake for the last 10 minutes.
  4. Cool completely. Refrigerate for at least 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Cheesecake from Allrecipes. Topping adapted from Blissfully Domestic.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 12/18/2023, photo above is the original.

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Shannon November 28, 2011 - 5:14 pm

I wanted to make this for Thanksgiving so much but I didn’t have time! Looks so good!

spiffycookie November 28, 2011 - 10:54 pm

I’m sure there are excuses out there to make it still O:-)

kita November 25, 2011 - 4:56 pm

What a beautiful cheesecake! Love the pecans around the edge.

Jennifer @ Mother Thyme November 24, 2011 - 8:47 am

Love this recipe and the ginger snap crust! Sounds delicious! Hope you have a fabulous Thanksgiving! :)

Valentina @ The Baking Fairy November 23, 2011 - 10:26 pm

Oh this is a funny coincidence, I just posted a pumpkin swirl recipe on my blog too! Mine are brownies though :) This cheesecake looks deliishh! You’re definitely making me hungry over here….

spiffycookie November 24, 2011 - 10:25 am

Oh wow I bet the brownies are amazing!! Great minds think alike :-)

Erin @ Dinners, Dishes and Desserts November 23, 2011 - 3:25 pm

Love the swirls – sounds delicious! Hope you have a great Thanksgiving!

Katrina @ In Katrina's Kitchen November 23, 2011 - 1:08 pm

This is so pretty!!

Liz @ Southern Charm November 23, 2011 - 12:14 pm

SO PRETTY!! And sounds amazing!!

Baking Serendipity November 23, 2011 - 10:52 am

I don’t think I’d have any trouble eating a slice of pumpkin cheesecake instead of pumpkin pie…it’s one of my all-time favorite desserts! Yours looks amazing! Wishing you and your family a happy Thanksgiving :)

Kathryn November 23, 2011 - 9:45 am

Oh this does sound delicious – that crust sounds heavenly! And your swirls look amazing, whenever I try and do them, I just make a big mess!

spiffycookie November 24, 2011 - 10:24 am

Thank you! Yea sometimes I over swirl haha.


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