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PHILADELPHIA Pumpkin Swirl Cheesecake

"Impress your guest with this marbled cheesecake that's surprisingly easy to make."
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5 h 5 m servings 375 cals
Original recipe yields 12 servings


  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
  3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

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Read all reviews 87
  1. 128 Ratings

Most helpful positive review

I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well.

Most helpful critical review

Made it for a work party. Everyone really loved it and it went fast. I wasn't as impressed with it. The crust was fantastic, even though I just used generic gingersnaps. I thought the cake was t...

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Least positive

I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well.

I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit i...

Made a few modifications - used ready made graham cracker crust and low fat cream cheese. It was easy to make and turned out fantastic, I will definitely be making this one again.

I have used this recipe for years & it always comes out perfect. I love pecans but eventually omitted them as the gingersnaps overwhelm them & you can't really taste them. Either way, this one...

EASY EASY EASY.. I have made this recipe for 2 seperate Thanksgiving parties this season and everyone has LOVED it.. I will be making it again today for Thanksgiving with my family tomorrow. It ...

This is AWESOME! Looks like it came from a professional! The swirl is so easy, but makes it look so great! You gotta try it!

I make the crust without the nuts, due to allergies, but it comes out perfect every time! I now have to make 2 at a time just so there will be enough to go around!!

Killer pie!!!!! couldn't find the ginger crackers so I used a regular pie shell for one... delicious. Crushed some regular ginger snaps and chopped pecans and put on the pie shell before pouring...

i loved this! brought left overs to work and shared. i kept getting comments about how they have never liked pumpkin, but this was one of the best cheesecakes they've ever had!