Cinnamon Swirl Pumpkin Cheesecake

The quintessential Thanksgiving dessert just got a little upgrade with a spicy swirl surprise. My Cinnamon Swirl Pumpkin Cheesecake is ultra creamy, rich and full of flavor with a silky spiced pumpkin filling and cinnamon sugar swirl through the middle. This is a show-stopping dessert and it's the perfect size to serve guests at a small gathering or for keeping at home for the family. You can easily double the batch for a large crowd too. I finish it with fresh whipped cream and grate some fresh cinnamon over top to make it extra special. It is probably one of the most delicious cheesecakes I've ever had and its balanced flavor is a hit with both pumpkin lovers and haters too! If you love this recipe, check out my incredible Turtle Cheesecake and my Pecan Praline Pumpkin Cheesecake Bars as well!

WHY THIS RECIPE WORKS

• Easy to make - this is a simple recipe that uses few ingredients so it wont break the bank. The method is simple and the size is approachable. If you'd like to make a larger cheesecake, you can double the recipe too!
• Graham cracker crust - I use a classic graham cracker crust just like traditional cheesecake.
• Creamy pumpkin cheesecake - the texture of this pumpkin filling is incredibly smooth and creamy, and not at all heavy.
• Pumpkin spice filling - I think I've nailed the perfect blend of spices for pumpkin cheesecake! It isn't overpowering and just blends with the pumpkin so nicely.
• Cinnamon sugar swirl - there's a ribbon of cinnamon sugar through the middle and it packs so much flavor! Even with this swirl, the cheesecake isn't too sweet.
• Fresh whipped cream - this is optional, but it is so good! I top the cheesecake with lightly sweetened brown sugar cream with a hint of cinnamon. Then I grate fresh cinnamon over top which has the most intoxicating fragrance.
• No water bath - I have made this cheesecake two ways: with a tray of water beneath and without a water bath entirely. Without a water bath, it cracks just slightly as the cinnamon sugar filling puffs up, but you can't notice it with the whipped cream. If you prefer zero cracks, you can place a tray of hot water on the oven rack beneath it.

INGREDIENTS FOR CINNAMON SWIRL PUMPKIN CHEESECAKE

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
• Granulated sugar - simple fine white granulated sugar sweetens up the filling and keeps it moist.
• Brown sugar - the molasses in brown sugar adds caramel-like undertones that complement the spice and the pumpkin.
• Eggs - two whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard.
• Vanilla - I actually leave out vanilla in this recipe so the pumpkin and the spice shines. However, it is still delicious with it and if you choose to add it, I recommend this Madagascar Bourbon Vanilla extract.
• Pumpkin - use canned pumpkin for this recipe, and make sure it is pure pumpkin puree and not pumpkin pie filling which has sugar, spices and other ingredients blended in.
• Pumpkin spice - I use my homemade pumpkin pie spice which has the perfect balanced blend of warming spices including cinnamon, nutmeg, ginger, clove and allspice.
• Sour cream - full fat sour cream adds tangy flavor and body without the heaviness of cheese, so I love to include it in my cheesecake recipes.
• Cinnamon sugar - a simple blend of granulated sugar, cinnamon and flour forms the ribbon through the middle which is both delicious and beautiful.
• Whipped cream - fresh is best and I always whip my own from heavy whipping cream with 35% milkfat. I stabilize it by adding skim milk powder which helps keep it light and airy without weeping.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE CINNAMON SWIRL PUMPKIN CHEESECAKE

• STEP 1). Make the crust. Combine graham crumbs, brown sugar and melted butter in a medium bowl and blend until well combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry.
• STEP 2). Make the cinnamon swirl. Combine brown sugar, cinnamon and flour in a small bowl and mix to blend evenly.
• STEP 3). Make the filling. Mix cream cheese and sugar. Mix cream cheese in a large bowl with an electric hand mixer on medium speed until smooth. Add brown sugar and mix on medium speed for about 30 seconds until smooth and creamy. Mix in granulated sugar.
• STEP 4). Mix in eggs, pumpkin and sour cream. Add one egg and mix until well incorporated. Scrape down the sides and bottom of the bowl, add the other egg and mix until incorporated. Add sour cream and pumpkin spice, then mix in pumpkin just until blended. Do not over-mix which can incorporate too much air and cause the cheesecake to crack.
• STEP 5). Assemble. Pour just over half of the batter onto the pre-baked crust and spread it out evenly. Sprinkle the cinnamon sugar evenly over top. Dollop the remaining batter over top of the cinnamon sugar layer and gently smooth it out using an offset spatula. The batter might want to pull up the cinnamon sugar as you spread it, but I find if you dollop it around and then gently spread to connect the dollops before continuing to cover the sugar layer, it will have enough resistance to stay down.
• STEP 6). Bake. Place the cheesecake in the oven on the center rack. Place a large metal rimmed baking sheet or a 9×13 inch baking pan on the bottom oven rack of the preheated oven. Pour boiling water into the pan about 1 inch deep. Bake for 45 minutes. Turn the oven off and, without opening the oven door, leave it in for another 10 minutes. It is ready when the filling is set but the center is slightly wobbly or jiggles when the pan is shaken.
• STEP 7). Cool. Transfer pan to a wire rack and immediately run a thin-bladed knife or a small offset spatula around the edges of the cake to loosen it from the sides. Let cake cool completely in the pan, and then refrigerate for at least 4 hours or overnight.
• STEP 8). Make the cinnamon whipped cream. Combine heavy cream, brown sugar, milk powder and cinnamon in a medium bowl and whip to soft peaks using an electric hand mixer. Dollop or pipe the cream over the cake to decorate it. I like to use an open star tip. Sprinkle with cinnamon and enjoy!

EXPERT BAKING TIPS

• Do not over-beat the filling. It is important to beat the cream cheese until it is very smooth and lump-free, but avoid beating on high speed which will incorporate large air pockets that can later lead to cracking.
• Make homemade pumpkin pie spice. My recipe is easy and has a well balanced flavor that isn't too overpowering in nutmeg or clove. I think it pairs beautifully with so many desserts and is also delicious in oatmeal or coffee.
• Do not over-bake. This cheesecake should still be very slightly soft in the middle when ready. It will continue to cook as it cools and sets into a smooth creamy texture. If the filling is too firm then it has been over-baked and it will have crumblier texture.
• Use a water bath if you wish. In the video tutorial, I do not use a water bath and the cheesecake just cracks slightly as it cools in the place where there is a hot spot in my oven. I don't mind because I cover it with cream anyway. However if you want to guarantee no cracks (since everyone's oven is different), you can fill a large roasting pan or rimmed baking tray with an inch of boiling water and place it on the rack beneath the cheesecake in the oven.
• Make a larger size to feed a crowd. You can also make this recipe in a 9-inch round non-stick springform pan by multiplying the ingredient quantities by 1.5 and increasing the baking time by about 10 minutes.

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Video

Cinnamon Swirl Pumpkin Cheesecake

Christina Marsigliese

This show-stopping Cinnamon Swirl Pumpkin Cheesecake will certainly impress at your next dinner party! It has a smooth, creamy, rich spiced pumpkin filling with a surprise ribbon of cinnamon sugar through the middle. The flavors are perfectly balanced and the finishing touch of whipped cream with a sprinkle of cinnamon makes it extra special. I know this will be a hit at your next holiday party!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Chill Time 4 hours hrs

Servings 10 servings

Ingredients

  

Graham cracker crust:

• 1 ½ cups (160g) graham cracker crumbs
• 2 tablespoon (30g) packed light or dark brown sugar
• 5 tablespoon (70g) unsalted butter, melted

Cinnamon swirl:

• ⅓ cup (70g) packed light or dark brown sugar
• 1 ¼ teaspoon ground cinnamon
• 1 tablespoon (9g) all-purpose flour

Pumpkin cheesecake filling:

• 20 oz (570g) brick cream cheese, softened
• ½ cup (110g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs at room temperature
• ¼ cup (60ml) full fat sour cream
• 1 ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
• ¾ cup (180ml) pure pumpkin puree

Cinnamon whipped cream:

• ⅔ cup (160ml) heavy 35% whipping cream
• 1 tablespoon (15g) packed dark brown sugar
• 1 teaspoon (6g) skim milk powder
• ¼ teaspoon ground cinnamon

Instructions

 

• Preheat your oven to 350°F. Lightly grease the sides of an 8-inch round non-stick springform pan or 9-inch round non-stick springform pan (if making 1.5x the recipe) and line the bottom with a round of parchment paper.
• Make the crust. Combine graham crumbs, brown sugar and melted butter in a medium bowl and blend until well combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry.
• Reduce oven temperature to 300°F.
• Make the cinnamon swirl. Combine brown sugar, cinnamon and flour in a small bowl and mix to blend evenly.
• Make the filling. Mix cream cheese in a large bowl with an electric hand mixer on medium speed until smooth. Add brown sugar and mix on medium speed for about 30 seconds until smooth and creamy. Mix in granulated sugar. Add one egg and mix until well incorporated. Scrape down the sides and bottom of the bowl, add the other egg and mix until incorporated. Add sour cream and pumpkin spice, then mix in pumpkin just until blended. Do not over-mix which can incorporate too much air and cause the cheesecake to crack.
• Pour just over half of the batter onto the pre-baked crust and spread it out evenly. Sprinkle the cinnamon sugar evenly over top. Dollop the remaining batter over top of the cinnamon sugar layer and gently smooth it out using an offset spatula. The batter might want to pull up the cinnamon sugar as you spread it, but I find if you dollop it around and then gently spread to connect the dollops before continuing to cover the sugar layer, it will have enough resistance to stay down.
• Place the cheesecake in the oven on the center rack. Place a large metal rimmed baking sheet or a 9×13 inch baking pan on the bottom oven rack of the preheated oven. Pour boiling water into the pan about 1 inch deep. Bake for 45 minutes. Turn the oven off and, without opening the oven door, leave it in for another 10 minutes. It is ready when the filling is set but the center is slightly wobbly or jiggles when the pan is shaken.
• Transfer pan to a wire rack and immediately run a thin-bladed knife or a small offset spatula around the edges of the cake to loosen it from the sides. Let cake cool completely in the pan, and then refrigerate for at least 4 hours or overnight.
• When ready to serve, make the cinnamon whipped cream. Combine heavy cream, brown sugar, milk powder and cinnamon in a medium bowl and whip to soft peaks using an electric hand mixer. Dollop or pipe the cream over the cake to decorate it. I like to use an open star tip. Sprinkle with cinnamon and enjoy!