Go Back
+ servings
Swirled no bake pumpkin cheesecake taking a slice out.

Swirled No Bake Pumpkin Cheesecake

Stephanie Rutherford
This swirled no bake pumpkin cheesecake has a graham cracker crust. It is filled with a no bake cheesecake batter and pumpkin cheesecake batter. They are swirled together. It is topped with whipped cream and a cinnamon oat crumble.
5 from 10 votes
Prep Time 30 mins
Cook Time 15 mins
Chilling Time 6 hrs
Total Time 6 hrs 45 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 493 kcal

Ingredients
 
 

Graham Cracker Crust

  • 2 ½ cups Graham cracker crumbs 2 packets of graham crackers
  • ½ teaspoon Ground cinnamon
  • ¼ cup Brown sugar packed light or dark
  • ½ cup Unsalted butter melted

Pumpkin Cheesecake

  • 24 oz Cream cheese room temperature
  • ½ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • ¼ cup Sour cream room temperature
  • ½ cup Pumpkin puree not pumpkin pie filling
  • 2 teaspoon Pumpkin pie spice
  • 2 teaspoon Ground cinnamon
  • 1 ½ cups Heavy cream cold
  • ¾ cup Powdered sugar sifted

Whipped Cream

  • 1 cup Heavy cream
  • 2 tablespoon Powdered sugar
  • ½ teaspoon Pure vanilla extract

Cinnamon Oat Crumble

  • ½ cup All-purpose flour
  • ¼ cup Quick oats
  • ¼ cup Brown sugar packed light or dark
  • 1 teaspoon Ground cinnamon
  • 5 tablespoon Unsalted butter melted

Instructions
 

Graham Cracker Crust

  • Spray a 9 inch springform pan with baking non-stick spray. Place a 9 inch parchment paper on the bottom. Spray again.
  • Blend graham crackers in a blender until a fine crumb forms. Mix the crumbs with cinnamon, brown sugar and melted butter. Mix with a fork.
    2 ½ cups Graham cracker crumbs, ½ teaspoon Ground cinnamon, ¼ cup Brown sugar, ½ cup Unsalted butter
  • Pour crumbs into pan. Press the crust halfway up the sides of the pan. Use the back of a measuring cup to compact the crust. Freeze the crust while you make the batter.

Pumpkin Cheesecake

  • Place a metal bowl and whisk attachment in the freezer for 10 minutes.
  • Using a mixer, beat the cream cheese on high for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl. Add in sour cream and vanilla.
    24 oz Cream cheese, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ¼ cup Sour cream
  • Separate the batter into two bowls. In one of the bowls mix in the pumpkin puree, pumpkin pie spice, and cinnamon.
    ½ cup Pumpkin puree, 2 teaspoon Pumpkin pie spice, 2 teaspoon Ground cinnamon
  • Using the cold bowl, pour in the heavy cream and powdered sugar. Beat on high until stiff peaks forms. Pour half of the whipped cream into each bowl. Fold very gently until combined. Don't over mix! Otherwise it will be like soup.
    1 ½ cups Heavy cream, ¾ cup Powdered sugar
  • Spread half of the cheesecake batter on top of the crust. Use a cookie scoop and scoop small scoops of pumpkin cheesecake batter on top. See picture above.
  • Pour the rest of the regular cheesecake batter over the top. Smooth until even. Pour the rest of the pumpkin cheesecake batter over the top of that. Smooth again. All of the batter will be used.
  • Cover and chill for at least 6 hours or overnight.

Cinnamon Oat Crumble

  • Mix flour, quick oats, brown sugar, cinnamon, and melted butter together. Chill for 15 minutes.
    ½ cup All-purpose flour, ¼ cup Quick oats, ¼ cup Brown sugar, 1 teaspoon Ground cinnamon, 5 tablespoon Unsalted butter
  • Preheat the oven to 350°F. Spray a cookie sheet with baking non-stick spray. Pour the crumble over the sheet. Break up the big pieces using your fingers.
  • Bake for 5 minute intervals a total of 3 times. Every 5 minutes stir the crumble. It will appear very melty, but keep going!
  • Cool completely before using.

Whipped Cream

  • Freeze a metal bowl and whisk attachment for 10 minutes.
  • Pour heavy cream, powdered sugar, and vanilla in the cold bowl. Beat on high until medium peaks forms. It should be light and fluffy like most whipped cream.
    1 cup Heavy cream, 2 tablespoon Powdered sugar, ½ teaspoon Pure vanilla extract
  • Take the cheesecake out of the pan. Remove the parchment paper.
  • Spread whipped cream over the cheesecake. Top with the crumble. Keep stored in the fridge.

Notes

Make sure to pull cream cheese and sour cream out 2 hours before baking.
Be VERY gentle folding the whipped cream into the cheesecake batter. If you over mix all the air from the whipped cream will be gone. It will be like you just mixed in heavy cream vs whipped cream into the batter.
If you chill the cheesecake overnight and it still runny that means you over mixed. It should be sturdy like mine.

Nutrition

Calories: 493kcalCarbohydrates: 38gProtein: 5gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mgSodium: 244mgPotassium: 155mgFiber: 1gSugar: 18gVitamin A: 2620IUVitamin C: 1mgCalcium: 98mgIron: 1mg
Keyword cinnamon oat crumble, graham cracker crust, no bake, pumpkin cheesecake, swirled cheesecake, whipped cream
Tried this recipe?Let us know how it was!