Philly Pumpkin Swirl Cheesecake Recipe

Indulge in the creamy, dreamy perfection of this Philly Pumpkin Swirl Cheesecake! A Kraft Foods inspired recipe, this decadent dessert boasts a gingersnap crust, a luscious pumpkin swirl, and a smooth, rich cream cheese base. Follow the recipe exactly for guaranteed success – it's the best pumpkin cheesecake you'll ever taste! Prepare to be amazed by the stunning marble effect and unforgettable flavor.

Prep Time 30 mins

Cook Time 320 mins

Calories 359.4 kcal

Protein 12g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Philly Pumpkin Swirl Cheesecake

1 ½ cups gingersnap crumbs
½ cup chopped pecans
¼ cup melted butter
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

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How to Make Philly Pumpkin Swirl Cheesecake

Preheat oven to 325°F (163°C).
Combine 1 ½ cups gingersnap crumbs, ½ cup chopped pecans, and ¼ cup melted butter. Mix well.
Press crumb mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
In a large bowl, beat 3 (8 ounce) packages cream cheese, ¾ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
Add 4 large eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
Remove 1 ½ cups of the cream cheese batter and set aside in a separate bowl.
In the remaining batter, stir in ¼ cup granulated sugar, 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
Spoon half of the pumpkin batter into the prepared crust.
Dollop spoonfuls of the reserved plain cream cheese batter over the pumpkin batter.
Repeat layers: pumpkin batter, then plain batter.
Gently swirl a knife through the batters several times to create a marble effect.
Bake for 55-60 minutes, or until the center is almost set. The edges should be set, and the center may still jiggle slightly.
Turn off oven and leave cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
Cool completely on a wire rack.
Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Carefully remove the sides of the springform pan.
Cut into 16 slices and serve. Store leftover cheesecake in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

68g

Fat

68g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy American Easy Dinner Party Fall Cheesecake Seasonal Number Of Servings Presentation Served Cold

Frequently Asked Questions

How long does it take to make Philly Pumpkin Swirl Cheesecake?

Philly Pumpkin Swirl Cheesecake takes about 350 minutes from start to finish — roughly 30 minutes to prepare and 320 minutes to cook.

How many calories are in Philly Pumpkin Swirl Cheesecake?

Philly Pumpkin Swirl Cheesecake has approximately 359.4 calories per serving, with about 12 g protein, 8 g carbohydrates and 41 g fat.

What ingredients do I need for Philly Pumpkin Swirl Cheesecake?

The key ingredients for Philly Pumpkin Swirl Cheesecake are Ginger Snaps, Planters Pecans, Butter, Philadelphia Cream Cheese, Sugar, Vanilla. See the full list with measurements above.