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–+ servings

Pumpkin Swirl Cheesecake

A cozy, creamy Pumpkin Swirl Cheesecake nestled in a buttery Biscoff cookie crust — the ultimate fall dessert. With warm pumpkin spice, smooth vanilla cheesecake, and a gorgeous marbled swirl, it’s perfect for holidays and cozy gatherings.
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Servings: 1 9" Cheesecake

Ingredients

Crust:

  • 2 cups Biscoff cookie crumbs about 24 cookies
  • 8 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 tsp salt

Filling Base:

  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1½ tbsp vanilla bean paste or vanilla extract
  • 4 large eggs room temperature

Pumpkin Swirl Mixture:

  • ¾ cup pumpkin purée not pumpkin pie filling
  • 1½ tsp pumpkin pie spice
  • ½ tsp cinnamon optional, for extra warmth
  • 1 tbsp brown sugar
  • 1 tbsp all-purpose flour

Instructions

Make the crust:

  • In a medium bowl, combine Biscoff crumbs, melted butter, sugar, and salt until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
 Wrap the bottom of the pan in tin foil firmly, then chill the crust in the refrigerator while preparing the filling.

Make the cheesecake batter:

  • In a large mixing bowl, beat the softened cream cheese, granulated sugar, sour cream, and vanilla bean paste until smooth and creamy.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.

Make the pumpkin swirl:

  • Whisk together the pumpkin purée, pumpkin pie spice, cinnamon, brown sugar, and flour.
  • Then pour about 1½ cups of the vanilla bean cheesecake batter into the pumpkin mixture and whisk until smooth and evenly combined.

Assemble the swirl:

  • Pour half of the vanilla cheesecake batter into the prepared crust.
  • Spoon dollops of the pumpkin mixture on top.
  • Add the remaining vanilla batter and finish with the rest of the pumpkin mixture.
  • Use a butter knife or skewer to gently swirl the two together — about 4–5 figure-eight motions. Avoid overmixing.

Bake:

  • Place the springform pan inside a larger roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan.
Bake at 325°F for 60–70 minutes, until the edges are set but the center still has a slight jiggle.

Cool gradually:

  • Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 2 hours to prevent cracking.

Chill completely:

  • Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving.