Pumpkin Swirl Cheesecake: The Last-Minute Thanksgiving Showstopper
If you’re looking for a Thanksgiving dessert that’s easy to make, gorgeous to serve, and guaranteed to disappear from the table, this Pumpkin Swirl Cheesecake is your answer. With its velvety texture, cozy fall spices, and mesmerizing pumpkin swirl, it strikes the perfect balance between festive flavor and effortless elegance.
And just like everything we create and share, this recipe reflects what we believe in most: the integrity of our process, the care in our facility, the dedication of our team, the quality of our products, and our mission to give back. We bake integrity into everything we do—and this cheesecake is no exception.
Whether it’s a last-minute dessert or the centerpiece of your holiday spread, it’s one you can feel good about making, serving, and enjoying.
What You’ll Need
Crust
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1½ cups graham cracker crumbs
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2 tbsp brown sugar
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5 tbsp unsalted butter, melted
Cheesecake
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16 oz (2 packages) cream cheese, softened
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½ cup granulated sugar
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⅓ cup packed brown sugar
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⅓ cup sour cream, room temperature
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2 large eggs, room temperature
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1 tsp vanilla extract
Pumpkin Swirl
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1 cup pumpkin purée, blotted to remove excess moisture
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1 tsp pumpkin pie spice
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½ tsp cinnamon
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⅛ tsp nutmeg
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pinch of salt
Whipped Cream Topping
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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pumpkin spice for dusting (optional)
How to Make It
1. Prepare the Crust
• Preheat your oven to 350ºF.
• Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
• Mix the graham cracker crumbs, brown sugar, and melted butter until the texture resembles damp sand.
• Press firmly into the bottom of the pan and bake for 8–10 minutes. Set aside to cool slightly.
2. Make the Cheesecake Batter
• Beat the cream cheese until perfectly smooth—about 2 minutes.
• Add both sugars and mix for another 1–2 minutes until creamy and well combined.
• Mix in the sour cream and vanilla.
• Add the eggs one at a time, mixing on low and scraping down the bowl after each to avoid incorporating excess air (important for preventing cracks!).
3. Create the Pumpkin Swirl
• Remove 1 cup of the plain cheesecake batter and place it in a small bowl.
• Stir in the pumpkin purée, spices, and salt until smooth and golden.
4. Swirl and Assemble
• Pour ⅔ of the plain batter over the crust.
• Dollop the pumpkin batter on top, then add smaller dollops of the remaining plain batter.
• Use a thin knife or spatula to gently swirl the two together into a beautiful marbled pattern.
• Tap the pan lightly on the counter to release air bubbles.
5. Bake in a Water Bath
• Wrap the outside of the pan tightly with foil.
• Place it in a larger baking dish and pour hot water around it to create a water bath.
• Bake for 50–60 minutes, until the edges are set but the center still has a slight jiggle.
6. Cool Slowly
• Turn off the oven and let the cheesecake rest inside for 1 hour—this helps prevent cracks.
• Remove from the water bath and allow it to cool completely.
• Refrigerate at least 6 hours or overnight.
7. Whip and Finish
• Whip the heavy cream and powdered sugar to stiff peaks.
• Spoon or pipe over the chilled cheesecake.
• Add a dusting of pumpkin spice for warmth and color.
• Slice—and enjoy every creamy, swirly, autumn-perfect bite.
The Perfect Last-Minute Dessert
Even though this cheesecake looks bakery-worthy, it’s surprisingly simple—and the swirl makes it instantly impressive. It’s the kind of dessert that brings people back for seconds and earns requests for the recipe year after year.
And as always, we share recipes like this because they reflect who we are: a team committed to quality, warmth, and purpose. From our process to our people to our mission to give back—we bake integrity into everything we do.
Make it, share it, enjoy it—and have a warm, sweet Thanksgiving.