Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream Recipe

If you’re ready to wow your guests (or treat yourself!) with a showstopper dessert, Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream is the one to make. Imagine the creamiest cheesecake you’ve ever had, super-silky and rich, with a buttery graham cracker crust and a mesmerizing swirl of spiced pumpkin running through the middle. On top: swoops and swirls of pillowy cinnamon whipped cream that truly can’t be beat. It’s a dessert that feels festive enough for any holiday, but honestly, I love making it all autumn long just because. This is one recipe that begs to be shared and savored!

Ingredients You’ll Need

What makes Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream stand out is just how simple the ingredient list is. Each element not only plays a role in taste and texture, but also packs in those cozy, autumnal flavors and gorgeous colors that make this dessert a true centerpiece.

• Graham cracker crumbs: The classic, slightly sweet base that provides a wonderful crunchy contrast to the creamy filling.
• Granulated sugar: Adds just the right touch of sweetness to both the crust and the cheesecake filling.
• Kosher salt: A pinch in both the crust and filling really helps to enhance and balance all the flavors.
• Unsalted butter: Binds the crust together and adds a rich flavor that’s irresistible.
• Cream cheese: Full-fat and at room temperature for a silky, creamy, lump-free cheesecake.
• Brown sugar: Brings a subtle caramel note and depth to the filling.
• Vanilla extract: Adds warmth and enhances the overall flavor of the cheesecake.
• Ground cinnamon: Key for that autumn spice, used in both the filling and the whipped cream.
• Large eggs: These give the cheesecake its structure and luscious texture.
• Heavy cream: For extra-richness in the filling, and for making the dreamy whipped cream topping.
• Sour cream: Adds a gentle tang, keeping the filling balanced and far from cloying.
• Maple syrup or bourbon (optional): Either brings a gorgeous flavor note that’s subtle, but special.
• Canned pumpkin purée: The star of the swirl! Make sure it’s pure pumpkin, not pie filling.
• Ground ginger, nutmeg, and allspice: For even more aromatic, warm spice in every bite.
• Boiling water: Poured into the roasting pan for a gentle water bath bake—essential for the perfect, crack-free cheesecake.
• Homemade cinnamon whipped cream (optional): Soft, cinnamon-kissed clouds that elevate every slice.

How to Make Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream

Step 1: Prepare Your Pan

Start by placing a rack in the center of your oven and preheating it to 350°F (177°C). Generously butter your springform pan on both the bottom and sides, then wrap the pan in a double layer of heavy-duty aluminum foil. This will keep any water from seeping in during the water bath, which is key to getting that gorgeously creamy texture. Don’t skip this step—your future cheesecake will thank you!

Step 2: Make the Graham Cracker Crust

In a mixing bowl, combine your graham cracker crumbs, granulated sugar, and a pinch of kosher salt. Stir in the melted butter until every crumb glistens evenly. Press the mixture firmly and evenly into the prepared pan, working up the sides about halfway. Bake for 10 minutes (it should be golden and fragrant), then cool slightly while you prepare the filling. Lower the oven temperature to 325°F (163°C) as soon as the crust comes out.

Step 3: Boil Water for the Bath

While you’re working on the crust, heat a kettle of water to boiling. You’ll use this for the water bath during baking, which ensures the Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream bakes up ultra-smooth and free of cracks.

Step 4: Make the Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat your room temperature cream cheese with the brown sugar, granulated sugar, vanilla, half the cinnamon, and a pinch of salt until everything is totally smooth (about 4 minutes). Scrape down the sides well, then add in the eggs, one at a time, beating each for about a minute so the mixture is light and fully mixed. Reduce the speed to low and slowly add your heavy cream, sour cream, and maple syrup or bourbon (if using). Give everything a final scrape to make sure no hidden bits are at the bottom.

Step 5: Swirl in the Pumpkin Batter

Scoop out about 1 cup of your cheesecake batter into a small mixing bowl. To this, whisk in your pumpkin purée, the reserved cinnamon, ginger, nutmeg, and a pinch of allspice. This will be your cinnamon-pumpkin swirl.

Step 6: Swirl and Bake

Pour the plain cheesecake batter onto the cooled crust and smooth into an even layer. Dollop the pumpkin batter in 4 or 5 spots on top, then swirl gently with a butter knife, creating a beautiful marbled pattern. Nestle your springform pan inside a large roasting pan, then carefully pour the boiling water into the roasting pan, so it comes halfway up the sides of the springform. Bake for 1 hour and 45 minutes, until the edges pull away from the pan and turn a light golden brown. The center should look set but still have a slight jiggle.

Step 7: Cool, Chill, and Serve

Turn off the oven and crack the door open. Let the cheesecake cool inside for an hour to prevent cracks, then carefully remove it from the water bath. Cool to room temperature, then cover tightly and refrigerate for at least 4 hours, or (even better) overnight. When ready to serve, run a thin, hot knife around the sides and release the springform pan. Whip up that cinnamon whipped cream, pipe or dollop around the edges, and slice up your masterpiece to enjoy!

How to Serve Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream

Garnishes

The crowning touch for your Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream has to be a cloud of homemade cinnamon whipped cream. Try piping little rosettes around the edges or simply dollop generously on each slice. You can also sprinkle a dusting of cinnamon, finely chopped toasted pecans, or even a drizzle of caramel for a showstopping look.

Side Dishes

This cheesecake pairs perfectly with spiced apple cider, a steaming mug of coffee, or a chai latte. Fresh berries or roasted pears also make a lovely, refreshing companion alongside the creamy, spiced richness of every bite.

Creative Ways to Present

For a party, slice the cheesecake into small squares and serve them as hand-held bites nestled into mini cupcake liners. Or, try layering chunks of the cheesecake in parfait glasses with cinnamon whipped cream for a stunning, deconstructed dessert. If you’re feeling especially festive, top each portion of Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream with a decorative sugar leaf or a sparkly sprinkle of edible glitter.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream couldn’t be easier to store. Simply cover the cheesecake tightly with plastic wrap or foil and refrigerate for up to 5 days. The flavors actually meld and intensify, making each slice just as delicious (if not more so!) on day two or three.

Freezing

If you have extra slices or want to make this dessert way ahead, you’re in luck. Freeze individual slices (without any whipped cream topping) by wrapping tightly in plastic wrap then foil. Stash them in the freezer for up to 2 months. When ready to serve, thaw overnight in the refrigerator and add freshly whipped cream just before serving.

Reheating

Cheesecake is at its best served chilled or just slightly cooler than room temperature — no real reheating needed! If your cheesecake is a little firmer from the fridge, let it sit at room temp for 20-30 minutes before serving to bring back the creamy, luscious texture that makes Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream so irresistible.

FAQs

How do I prevent my cheesecake from cracking?

Using a water bath and cooling the Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream gradually in the oven are your secret weapons. Be sure to wrap your pan well with foil and don’t rush the cooling process. And if a little crack does happen, don’t stress — that cinnamon whipped cream hides everything!

Can I make Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream without a stand mixer?

Absolutely! You can use a handheld electric mixer, or (if you’re ready for an arm workout) a sturdy whisk and a bowl. Just be sure your cream cheese is completely softened and take your time to beat out any lumps for that ultra-creamy filling.

How do I know when my cheesecake is done baking?

Look for golden edges that have just begun pulling away from the sides, and a center that jiggles slightly when you tap the pan. It sets up more as it cools, so resist the urge to over-bake.

Is canned pumpkin puree the same as pumpkin pie filling?

Nope! Be sure you’re using 100% pure canned pumpkin for the swirl. Pumpkin pie filling contains added sugar and spices, which can throw off the flavor and texture of your Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream.

Can I use a different crust for this cheesecake?

Definitely! While graham cracker is classic, a gingersnap or vanilla wafer crust would also be tasty and add a unique twist. Just use the same amount of crumbs by volume.

Final Thoughts

If you’ve been searching for a dessert that genuinely feels special and delivers on both flavor and style, you simply have to try Pumpkin-Swirl Cheesecake with Cinnamon Whipped Cream. It’s a celebration in every slice, with swoony swirls and that unforgettable cinnamon-spiced finish. Share it with family and friends, and get ready for all the wowed reactions — this one will become a new favorite, I promise!

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