Pumpkin Swirled Cheese Cake

Pumpkin Swirled Cheese Cake

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"A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust."
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1 h 12 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 58.1g
  • 19%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
  3. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
  4. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
  5. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.


  1. 36 Ratings

Most helpful positive review

Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! ...

Most helpful critical review

tasted the same as pumpkin pie to me

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Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! ...

This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 mi...

I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!!

The cookie crust makes this cheesecake very simple to make and delicious. My daughter is allergic to soy so there are very few comercial cookies or crusts that she can eat, but with store bough...

Absolutely,without a doutb,the best pumpkin cheesecake recipe.I double the recipe and made a grahm cracker crust and baked it in a 9" spring form pan.It was GONE!Perfect.thank Tamara.

This recipe was delicious! I made graham cracker crust instead, it was so yummy! I will definitely make this for Thanksgiving.

I had 25+ people over for Thanksgiving last year and made two of these. Everyone loved the taste and texture (rather then that of just a pumpkin pie) I forgot to save the recipe but found it aga...


I don't like pumpkin pie, but I LOVE this pumpkin cheese cake! I made it for Thanksgiving and everyone LOVED it!

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