Creamy rich cheesecake with a fall twist! This pumpkin cheesecake is a combination of a traditional cheesecake swirled with pumpkin cheesecake flavored with fall spices. If you’re looking for a different idea for Thanksgiving dessert, this marbled pumpkin cheesecake would be a great option.
The other day I was lying in bed unable to sleep so I started coming up with dessert ideas that I could put a pretty twist on, such as marbled pumpkin cheesecake. Am I the only one who thinks about recipes late at night? It’s so close to Thanksgiving I’ve got so many pumpkin recipes on my mind.
Turns out it wasn’t a completely original idea because I found several marbled pumpkin cheesecake recipes online, so I chose one from All Recipes and made a few changes.
If you’re looking for a fall-inspired dessert this pumpkin cheesecake is perfect. It’s rich, creamy, spiced with fall spices and baked in a super easy graham cracker crust. I think it’d be a great dessert for Thanksgiving.
Don’t need a whole cheesecake? You might like my Pumpkin Cheesecake Mug Cake.
Tips for Making Marbled Pumpkin Cheesecake
- You will want to use a 9-inch springform pan to make this cheesecake. A regular pie dish won’t work because the sides are not tall enough to hold all of the cheesecake filling. Plus, once the cheesecake is baked, all you have to do with a springform pan is undo the latch and remove the sides of the pan to get the cheesecake out.
- The graham cracker crust is very easy to make. I don’t recommend using a store-bought crust because, like a pie pan, it won’t be big enough to hold all of the filling.
- You’ll make two separate batters for this cheesecake: one that is plain cheesecake and another that is pumpkin flavored with spices. When you add the batter to the pan, all you do is start with a layer of pumpkin cheesecake and then drop dollops of the plain cheesecake batter on top. Swirl the plain cheesecake into the pumpkin one to create the marbled effect.
- Be sure to use pumpkin puree and not pumpkin pie filling, which has added sugar and other ingredients. You can find canned pumpkin puree in the baking aisle.
- Fully cool the cheesecake in the pan. Once cooled it will need to chill in the refrigerator for at least fours so it can fully set.
More Cheesecake Recipes
I love cheesecake so if you’re looking for more ideas be sure to check out some of my other favorite cheesecake recipes:
- No Bake Oreo Cheesecake
- Keto Japanese Cheesecake
- Microwave Cheesecake for One
- No Bake Avocado Cheesecake
- No Bake Double Chocolate Oreo Cheesecake
- No Bake Peanut Butter Cheesecake
Marbled Pumpkin Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter melted
- 2 (8-oz) packages cream cheese softened
- 3/4 cup white sugar divided
- 1 tsp vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
- In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by the spoonful onto the top. Swirl with a knife to create a marbled effect.
- Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.