This pumpkin swirl cheesecake features a biscoff cookie crust topped with creamy cheesecake swirled with pumpkin spice swirl.
This delectable treat features a smooth and velvety texture, with a beautiful swirl of pumpkin running through it.
Top it with a dollop of whipped cream, a sprinkle of cinnamon, and caramel sauce, for the ultimate fall and thanksgiving dessert!
With its perfect balance of sweetness and spiced notes, this is a crowd-pleasing dessert that is sure to be a hit at any gathering or special occasion.
If you like pumpkin desserts, check out my pumpkin cheesecake cookies, banana pumpkin muffins, pumpkin muffins, pumpkin snickerdoodles, and pumpkin cheesecake.
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Why this recipe works
- Pumpkin flavor- This cheesecake is made with a swirl of pumpkin cheesecake made with pumpkin puree and pumpkin pie spice for the ultimate pumpkin flavor.
- Texture- this cheesecake has a velvety smooth texture that has a gooey and sticky topping of the caramel sauce for a delicious creamy bite.
- Crowd pleaser- Serve this after a Thanksgiving feast for the ultimate crowd-pleaser dessert. Everyone loves this one!
- No water bath cheesecake- this recipe is made without a water bath. It is baked at a low temperature for a long time which gives you the most perfect cheesecake.
- Biscoff crust- this cheesecake is made with a biscoff crust which adds a delicious flavor to this cheeseake.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Biscoff cookies- we used biscoff cookies for this cake because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling
Cream cheese- the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 4 large eggs for this recipe. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Cornstarch- we used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Cinnamon and nutmeg- use your favorite brand of ground cinnamon and nutmeg for an extra flavor that compliments the caramel flavor perfectly.
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
For the pumpkin swirl
Pumpkin puree- You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Pumpkin pie spice- If you don't have pumpkin pie spice on hand, make a homemade mix of pumpkin spice. There are plenty of recipes on Google.
Instructions
Pulse biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, sour cream, granulated sugar, cinnamon, and vanilla extract, and mix with an electric hand mixer until is creamy.
Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
Pour half of the cheesecake mixture into a medium-sized bowl, and add the pumpkin pie spice and pumpkin puree. Mix until well combined.
Alternate adding scoops of the plain batter and the pumpkin mixture. Once you run out of cheesecake batter, use a butter knife or a toothpick to make swirls.
Don't overdo the swirls to keep them visible and not overmixed.
Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Pipe the whipped cream with a star tip around the edges of the cheesecake and top with a sprinkle of cinnamon. Serve and enjoy!
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
Usually, fresh pumpkin puree contains a lot of liquids, so make sure that you are straining all of the excess liquids from the puree.
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
Overbaked, overmixed, or stuck to the sides of the pan, there are a lot of reasons for the cheesecake to crack. To prevent the cheesecake from cracking, follow out tips written in the notes.
To prevent the cheesecake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
Storing
Store this cheesecake in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
To freeze this cheesecake, bake it according to the instructions, then allow it to set to room temperature and chill in the fridge according to the instructions.
When the cheesecake is completely cooled, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months.
I recommend freezing this cheesecake without the caramel sauce on top.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the biscoff cookies with gluten free biscoff cookies or use gluten free graham crackers.
Graham cracker crust- instead of using biscoff cookies, use graham crackers or digestive biscuits.
Variations
Pumpkin spice- instead of using pumpkin pie spice for the pumpkin cheesecake swirl, make your own mix of spices by using cinnamon, allspice, nutmeg, ginger, etc.
Gingersnap crust- instead of using biscoff cookies for the crust, use gingersnap cookies. You can use store bought ones or homemade cookies.
Serving tips
- Whipped cream- top every slice of cheesecake with a dollop of freshly made whipped cream.
- Caramel sauce- top this cheesecake with a generous drizzle of caramel sauce.
- Cinnamon- i like sprinkling the cheesecake with a little bit of cinnamon for extra flavor and aroma.
Equipment
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Canned pumpkin puree
More cheesecake recipes
Salted caramel cheesecake- This salted caramel cheesecake is rich and velvety smooth and is topped with homemade caramel sauce and flakey salt.
Tiramisu cheesecake- This creamy no bake tiramisu cheesecake is made with cream cheese and mascarpone filling, has a coffee-soaked ladyfinger middle, oreo crust, and is topped with lots of cocoa powder.
Bananas foster cheesecake- This bananas foster cheesecake features a cinnamon graham cracker crust, banana cheesecake filling, and a decadent caramelized banana topping.
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If you liked this recipe
📖 Recipe
Creamy Pumpkin Swirl Cheesecake
Ingredients
Crust
- 2 ⅓ cup Biscoff cookies crumbs
- ½ cup Butter melted, unsalted
Cheesecake filling
- 26.45 oz Cream cheese room temp, full fat
- 1 ⅓ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ cup Sour cream room temp
- 4 Eggs
- 1 tablespoon Cornstarch
- 2 teaspoon Pumpkin spice
- 1 cup Pumpkin puree canned
Instructions
- Pulse biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, sour cream, granulated sugar, cinnamon, and vanilla extract, and mix with an electric hand mixer until is creamy.
- Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
- Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
- Pour half of the cheesecake mixture into a medium-sized bowl, and add the pumpkin pie spice and pumpkin puree. Mix until well combined.
- Alternate adding scoops of the plain batter and the pumpkin mixture. Once you run out of cheesecake batter, use a butter knife or a toothpick to make swirls. Don't overdo the swirls to keep them visible and not overmixed.
- Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Pipe the whipped cream with a star tip around the edges of the cheesecake and top with a sprinkle of cinnamon. Serve and enjoy!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
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