This pumpkin cinnamon swirl cheesecake is what if you combined a cinnamon roll and pumpkin cheesecake! It has a graham cracker crust, baked pumpkin cheesecake, cinnamon filling swirled throughout, and whipped cream on top.

A slice of pumpkin cinnamon swirled cheesecake on it's side on a plate.

I based this recipe off my cinnamon roll cheesecake recipe. I wanted to make a pumpkin version for fall of that recipe. I love all that thicker cinnamon filling that gets swirled throughout the cheesecake. Besides the pumpkin, the other difference is it is topped with whipped cream vs a vanilla icing. This pumpkin cinnamon swirl cheesecake tastes like pure fall and also Thanksgiving all in one.

Side view of opened cheesecake.

Tips for Making the Cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: You don’t need to blot out the moisture from the pumpkin puree unlike other recipes. This is because the extra moisture won’t hurt the batter.
  • Tip 2: When you add in the eggs, it needs to be mixed in on low speed. If you add in too much air into the eggs, it will cause air bubbles as it bakes that rises and collapses rapidly. This can cause cracks.
  • Tip 3: The cheesecake is divided into thirds, so that the cinnamon filling evenly distributed throughout the whole cheesecake.
Pumpkin cheesecake batter in a bowl.
The pumpkin cheesecake batter is made with a lot of spices to gives it extra flavor.
Cinnamon filling on top of cheesecake.
Sprinkle the cinnamon filling on top of the cheesecake batter.
Top view of pumpkin batter with cinnamon swirled in.
Use a butter knife to swirl the cinnamon filling into the cheesecake batter.
Baked cheesecake on a wood platter.
After it bakes, the top of the cheesecake looks more yellowy, but don’t worry this is normal.

Decorating

Decorated cheesecake on a wood board.
Top the cheesecake with whipped cream dollops. I also added a sprinkle of cinnamon sugar.
Slice taken out of the pumpkin cinnamon swirled cheesecake.

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For more pumpkin cheesecake recipes, try my pumpkin cheesecake and pumpkin cookie dough cheesecake.

Bite missing from a slice of cheesecake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

A slice of pumpkin cinnamon swirled cheesecake on it's side on a plate.
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Pumpkin Cinnamon Swirl Cheesecake

Stephanie Rutherford
This is a pumpkin cinnamon swirl cheesecake! It has a graham cracker crust, baked pumpkin cheesecake with swirls of cinnamon filling, and topped with whipped cream.
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Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Chilling Time: 6 hours
Total Time: 8 hours 15 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 packets
  • 1/4 cup Light brown sugar, packed
  • 11 TBSP Unsalted butter, melted

Cinnamon Filling

  • 1 1/4 cup Light brown sugar, packed
  • 1 TBSP Ground cinnamon
  • 1/2 cup All-purpose flour
  • 5 TBSP Unsalted butter, melted

Pumpkin Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature
  • 1/4 cup Heavy cream, room temperature
  • 15 oz Pumpkin puree, a whole can, not pumpkin pie filling
  • 2 tsp Pumpkin pie spice
  • 2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1 Egg yolk, room temperature

Whipped Cream

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle. Spray again.
  • Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
    2 1/2 cups Graham cracker crumbs, 1/4 cup Light brown sugar, 11 TBSP Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust,
  • Bake for 11 minutes.

Cinnamon Filling

  • In a small bowl, mix the brown sugar, cinnamon, flour, and melted butter using a fork. It will make a wet filling. Place the bowl in the fridge.
    1 1/4 cup Light brown sugar, 1 TBSP Ground cinnamon, 1/2 cup All-purpose flour, 5 TBSP Unsalted butter

Pumpkin Cheesecake

  • Start the water for the water bath.
  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. It will become very creamy.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the sour cream, heavy cream, pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, and vanilla. Mix on medium speed until combined.
    1/2 cup Sour cream, 1/4 cup Heavy cream, 15 oz Pumpkin puree, 2 tsp Pumpkin pie spice, 2 tsp Ground cinnamon, 1 tsp Pure vanilla extract, 1/4 tsp Ground nutmeg
  • Add in the eggs and egg yolk. Mix on low speed until just combined. Take off the mixer and use a rubber spatula to make sure the batter is all combined.
    4 Large eggs, 1 Egg yolk
  • Pour 1/3rd of the batter into the pan. Take out the cinnamon filling and sprinkle a 1/3rd of the filling on top of the batter. Use a butter knife to swirl it in lightly. Repeat with the second 1/3 of both. End with the remaining batter and cinnamon filling. Swirl with the butter knife.
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 85-95 minutes. This cheesecake takes longer to bake because of the cinnamon filling. The cheesecake is done baking when the edges are set and the middle has a slight jiggle.
  • Turn off the oven, crack open the door, and let it cool slowly for 30 minutes. Then, take the springform pan out of the water bath and place on a cooling rack to continue to cool completely. There will be some butter in the water bath from all the filling.
  • Cover the cheesecake with foil and place in the fridge to cool for at least 6 hours or overnight.

Whipped Cream

  • Make this when ready to decorate. Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Remove the pan and parchment paper from the cheesecake. I used a 1M wilton piping tip to pipe dollops of whipped cream on top.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 528kcal, Carbohydrates: 51g, Protein: 5g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 110mg, Sodium: 237mg, Potassium: 203mg, Fiber: 2g, Sugar: 36g, Vitamin A: 5394IU, Vitamin C: 1mg, Calcium: 110mg, Iron: 1mg
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