This marbled pumpkin cheesecake combines the creaminess of classic cheesecake with the spiced flavor of pumpkin, all swirled together into a dessert that’s as beautiful as it is delicious.

Why You Will Love This Recipe

It’s festive, flavorful, and visually striking without requiring advanced baking skills. With a spiced crust and a swirl of pumpkin filling, this cheesecake is perfect for autumn celebrations and holiday tables.

Marble Pumpkin Cheesecake

Cheesecake is already a showstopper dessert, but when pumpkin joins the mix, it becomes something truly special. This marbled pumpkin cheesecake offers the best of both worlds: the tangy richness of classic cheesecake and the warm, spiced sweetness of pumpkin pie. The result is a dessert that feels both elegant and comforting.

The crust provides a flavorful foundation. A mix of graham crackers and ginger snaps creates layers of flavor—sweet, spiced, and slightly crunchy. Pumpkin pie spice ties everything together, ensuring the crust complements rather than competes with the filling.

The filling begins with cream cheese, sugar, and heavy cream beaten until smooth and fluffy. An egg binds the mixture, creating a custard-like texture once baked. Part of the mixture is reserved, while the rest is blended with pumpkin puree, brown sugar, and more spices to create a warmly flavored pumpkin batter.

The fun comes in the swirling. Dollops of plain cheesecake batter are dropped into the pumpkin mixture, then swirled gently with a knife to create marbled patterns. This not only makes the cheesecake visually stunning but also ensures every bite carries a blend of pumpkin and plain cheesecake.

Baked just until set, the cheesecake cools gradually in the oven before chilling in the refrigerator. This slow cooling helps prevent cracks and ensures a smooth, creamy texture. Once sliced, the marbled effect is revealed, making each piece as beautiful as it is delicious.

Perfect for Thanksgiving, Friendsgiving, or any fall gathering, this cheesecake is a conversation piece as well as a dessert. It’s festive without being fussy, impressive without being overly complicated.

Servings

12 slices

Time

• Prep: 20 minutes

• Cook: 25 minutes

• Chill: 2+ hours

• Total: About 3 hours

Ingredients

For the crust

• 1 ¼ cups graham cracker and ginger snap crumbs

• 1 teaspoon pumpkin pie spice

• ¼ cup melted butter

For the filling

• 16 oz cream cheese, room temperature

• ⅓ cup granulated sugar

• 2 tablespoons heavy cream

• 1 large egg

• 1 cup pumpkin puree

• ⅓ cup brown sugar

• ½ teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 375°F. Grease a 9-inch springform pan.

2. Mix crust ingredients and press into the bottom and sides of the pan. Chill 10 minutes.

3. Beat cream cheese, sugar, and cream until fluffy. Mix in the egg. Reserve ⅔ cup of this mixture.

4. Add pumpkin puree, brown sugar, and pumpkin spice to the remaining batter. Spread evenly over crust.

5. Drop spoonfuls of reserved batter over pumpkin filling. Swirl gently with a knife.

6. Bake 25 minutes, until center is set. Turn off oven, crack door, and cool cheesecake 1 hour.

7. Refrigerate at least 2 hours before serving.

Tips

• Swirl gently for the best marbled effect—overmixing will blur the layers.

• Use room-temperature cream cheese for a smoother filling.

• Store covered in the refrigerator for up to 5 days.