Marbled Pumpkin Cheesecake Recipe: A Creamy Fall Dessert Favorite

Last Updated on October 11, 2025 by Souhail

There’s something magical about fall—the crisp air, cozy sweaters, and of course, pumpkin everything. And if you’re like me, your dessert cravings take a delicious seasonal turn right around October. That’s where this marbled pumpkin cheesecake comes in. It’s rich, creamy, perfectly spiced, and has that gorgeous swirl that makes it a showstopper on any dessert table.

Whether you’re prepping for a festive Thanksgiving feast or just want a cozy weekend baking project, this cheesecake is a must-try. The marbled effect makes it look fancy, but don’t worry—it’s way easier than it looks. We’re talking about the dreamiest marriage between classic New York-style cheesecake and warmly spiced pumpkin pie. It’s the best of both worlds in every bite.

Ready to swirl some pumpkin magic into your cheesecake game?

Why You’ll Fall in Love with This Marbled Pumpkin Cheesecake

When I say this cheesecake is a total crowd-pleaser, I mean it. It brings all the cozy, nostalgic flavors of fall and wraps them in a creamy, dreamy cheesecake hug. Here’s why this marbled pumpkin cheesecake works every single time:

• The swirl makes it stunning – That marbled pumpkin swirl looks like something from a bakery, but it’s incredibly easy to create.
• Flavor balance is on point – You get the sweet tang of cream cheese and the warm spices of pumpkin pie in every forkful.
• Texture goals – Rich, creamy, and smooth without being overly heavy, thanks to the perfect mix of ingredients.
• Graham cracker crust = magic – The buttery, slightly salty crust pairs beautifully with the sweet and spiced filling.
• It’s make-ahead friendly – Cheesecake needs chill time, making it the ultimate low-stress holiday dessert.

Want to Make It Your Own? Here’s How to Customize:

• Gluten-Free: Use gluten-free graham crackers for the crust.
• No-Bake Hack: Use a no-bake cheesecake base and swirl in the pumpkin mixture before refrigerating.
• Mini Version: Make it in muffin tins for single-serve treats.
• Dairy-Free: Sub in dairy-free cream cheese and coconut cream for a vegan-friendly version (texture may vary slightly).

Get Ahead of the Game (So You’re Not Swirling in a Rush)

If you’re baking for the holidays or just like a calm kitchen, doing a little prep ahead is a total game-changer. Here’s what you can knock out early:

• Make the crust: Prep and bake the graham cracker crust up to 2 days ahead. Store it covered at room temp.
• Pumpkin mixture: Mix your pumpkin, spices, and sugar in advance and refrigerate until needed.
• Room temp dairy: Set out your cream cheese and eggs an hour before baking for ultra-smooth batter.
• Chill your cheesecake overnight: It actually tastes better the next day.

How To Make It

Marbled Pumpkin Cheesecake

Recipe by Souhail

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

410

kcal

This marbled pumpkin cheesecake is a rich, creamy, and visually stunning dessert that’s perfect for fall. With warm pumpkin spice, a buttery graham cracker crust, and a beautifully swirled top, it’s a guaranteed hit for any holiday or cozy weekend gathering.

Ingredients

• For the crust

• 1.5 cups graham cracker crumbs

• 0.25 cup granulated sugar

• 6 tbsp unsalted butter, melted

• For the filling

• 24 oz cream cheese, softened

• 0.75 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup canned pumpkin puree

• 0.25 cup brown sugar

• 1.5 tsp pumpkin pie spice

• 0.25 tsp salt

Directions

• Start by preheating your oven to 325°F. You’ll want to lightly grease a 9-inch springform pan or line the bottom with parchment paper—trust me, it makes serving way easier.
• Next, make the crust. Crush those graham crackers into fine crumbs (a food processor helps here), then mix in melted butter and sugar until it looks like wet sand. Press that mixture into the bottom of your pan and up the sides just a bit. Pop it into the oven for about 10 minutes to set, then let it cool while you make the filling.
• In a large bowl, beat the cream cheese until it’s smooth and fluffy—no lumps, please! Add the sugar, vanilla, and eggs one at a time, mixing just until incorporated. Overbeating can cause cracks, so take it easy.
• Scoop out about 1 cup of that cheesecake batter and set it aside. In a separate bowl, stir together the pumpkin puree, brown sugar, pumpkin spice, and a pinch of salt. Fold this mixture into the batter that’s still in your mixing bowl.
• Now for the fun part: pour the pumpkin cheesecake batter into the crust, then dollop the reserved plain batter over the top. Use a butter knife to gently swirl the two together. Don’t overdo it—you want distinct swirls, not a full blend.
• Bake for about 55 to 65 minutes. The edges should look set, but the center will still jiggle slightly—that’s exactly what you want. Turn off the oven and crack the door open. Let it sit in there for an hour to cool slowly, which helps prevent cracks.
• Once it’s out, chill the cheesecake in the fridge for at least 4 hours, preferably overnight. It firms up and the flavors mellow beautifully.

Notes

• For a stronger pumpkin flavor, add an extra ½ tsp of pumpkin pie spice.
• If the top starts to brown too quickly, tent it loosely with foil during the last 15 minutes.
• Always use room temperature cream cheese for a smoother batter.
• Letting it cool slowly in the oven reduces the chance of cracks.
• Use a hot knife to slice cleanly without dragging the swirl.

Nutrition Facts

• Total number of serves: 12
• Calories: 410kcal
• Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 290mg
• Carbohydrates: 33g
• Fiber: 1g
• Sugar: 24g
• Protein: 6g

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Secrets to Swirl Success (a.k.a. Pro Tips You’ll Love)

Okay, friend-to-friend? Cheesecake can sound intimidating, but this marbled pumpkin version is surprisingly beginner-friendly. These tips are my go-to tricks for making sure it turns out perfect every time:

• Use full-fat cream cheese. It gives the richest, creamiest texture. Low-fat just won’t cut it here.
• Don’t overmix the batter. Once the eggs go in, mix just until combined. Overmixing adds air, which can cause cracks.
• Room temp ingredients are your BFF. Cream cheese, eggs, and even the pumpkin blend more smoothly when not cold.
• Swirl, don’t stir. Use a butter knife to gently swirl the plain batter into the pumpkin layer—just a few figure-8s will do.
• Cool it slow. Letting the cheesecake cool in the oven (door cracked) helps prevent sinking or cracking.
• Refrigerate overnight. Not only does it set perfectly, but the flavor actually deepens and improves after a good chill.

Fun Twists to Try on Your Marbled Pumpkin Cheesecake

Want to put your own spin on this beauty? Here are some easy and delicious variations that still give you that cozy fall magic:

• Chocolate Pumpkin Swirl Cheesecake: Replace ⅓ of the plain batter with melted dark chocolate. Swirl it in with the pumpkin layer for rich chocolate-pumpkin vibes.
• Gingersnap Crust: Swap graham crackers for crushed gingersnap cookies to add a spicy, festive crunch.
• Mini Cheesecakes: Make them in a muffin tin for individual servings. Bake for 20–25 minutes and chill as usual.
• Maple Bourbon Kick: Add 1 tablespoon of bourbon and 1 teaspoon of maple syrup to the pumpkin mixture for a grown-up twist.
• Vegan Option: Use dairy-free cream cheese, coconut cream, and a flax egg substitute. It won’t be quite the same texture, but still tasty!

Speaking of mini treats, if you’re craving more fall-inspired individual desserts, check out these pumpkin cheesecake muffins—they’re perfect for breakfast or dessert!

How to Serve Your Marbled Masterpiece

Let’s be honest—this cheesecake doesn’t need much to shine. But if you’re looking to elevate your dessert table or impress guests, here are a few fun and festive ways to serve it up:

• Whipped cream swirl – Add a dollop of freshly whipped cream or pipe a ring around the edge for a little flair.
• Caramel drizzle – Warm caramel sauce over each slice adds rich contrast and looks so elegant.
• Candied pecans – Sprinkle a few on top for a sweet and crunchy bite.
• Pumpkin spice sprinkle – Just a light dusting before serving ties in the flavors beautifully.
• Serve chilled or at room temp – I personally love it slightly softened out of the fridge—it’s like velvet on your fork.

And if you’re planning a full fall menu, pair this dessert with something savory and classic like a Pillsbury chicken pot pie. It’s the ultimate comfort food duo!

FAQ: Your Marbled Pumpkin Cheesecake Questions, Answered

Final Thoughts from My Fall-Loving Kitchen

If you’ve made it this far, I hope you’re already preheating your oven! This marbled pumpkin cheesecake is one of those desserts that feels special without being fussy. It’s rich and creamy, swirled with warm spices, and it just looks like fall on a plate. Whether you’re baking for a crowd, prepping ahead for Thanksgiving, or treating yourself to a cozy weekend dessert, this recipe is a total win.

Now grab that can of pumpkin, swirl with confidence, and get ready to wow your taste buds (and everyone else at the table).

Happy baking—and don’t forget to save me a slice!