Pumpkin-Swirl Cheesecake Recipe (With Video)

Servings:

10

Our pumpkin swirl cheesecake is a dazzling fall dessert, just right for parties and perfect for Thanksgiving. It's an easy cheesecake with a cream cheese filling and a graham cracker crust. Like most of our cheesecake recipes, it bakes in a bain marie, or water bath, so the creamy filling cooks gently and doesn't crack. The addition of swirls of spiced pumpkin puree mixed with some of the filling creates a pretty two-tone effect and takes this cheesecake into center-of-the-dessert-buffet territory.

Why We Use a Water Bath to Bake Martha's Pumpkin Swirl Cheesecake

A water bath is a gentle cooking method used for delicate foods like cheesecake. Not every cheesecake recipe calls for using one, but you do need it for this pumpkin swirl cheesecake. Also known as a bain marie, a water bath is just that: the baking dish is set inside a roasting pan to which water is added. It helps to prevent dishes like cheesecake, custards, and crème caramel from cracking as they cook.

Safety first: We always recommend you set the baking dish in the roasting pan and transfer it to the oven shelf. Only adding the hot water once the water bath is there so you aren't transporting it when it is full of scalding water.

And for dessert safety reasons, we always call for wrapping the exterior of the baking pan in foil when cooking with a bain marie to prevent any water from leaking into the dessert and damaging it.

Directions

Preheat oven and prepare pan:

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment round.
Make crust and bake:

Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
Wrap pan in foil and prepare bain marie:

Reduce oven temperature to 325°F. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil.
Beat cream cheese:

With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes.
Add sugar, then salt and vanilla:

Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined.
Add eggs:

Add eggs, 1 at a time, beating after each until just combined (do not overmix).
Pour three-quarters of filling over crust

Pour three-quarters of the cream cheese filling over crust.
Combine remaining filling with pumpkin and spices:

Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg.
Add pumpkin and swirl:

Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
Place springform in bain marie and bake:

Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
Cool completely, then refrigerate:

Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.