pumpkin swirl cheesecake recipe

Pumpkin Swirl Cheesecake

15 min prep time, 40 min baking time, serves 6 people

This easy Pumpkin Swirl Cheesecake recipe will show you how to bake a smooth and creamy cheesecake full of pumpkin flavor. Topped with orange JELL-O and filled with pumpkin puree, it makes for an amazing Fall treat & holiday dessert!


  • 16 oz pumpkin puree
  • 14 oz farmer cheese or cream cheese
  • 1 package orange JELL-O (3 oz)
  • 4 eggs
  • 4 tbsp corn starch
  • 4 tbsp sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350°F/180°C.
  2. In a large bowl, use a hand mixer to combine the farmer cheese, 2 eggs, 2 tbsp of corn starch, 2 tbsp of sugar, and vanilla extract until it becomes a smooth cheese batter.
  3. In a separate bowl, mix the pumpkin puree, 2 eggs, 2 tbsp of corn starch, and 2 tbsp of sugar until it becomes a smooth pumpkin batter.
  4. Take out a 9″ cake pan and spray it with baking spray.
  5. Take a large spoonful of cheese batter, roughly the size of a medium cookie scoop, and place it in the center of the pan. Using a different spoon of the same size, place a large spoonful of the pumpkin batter in the center over the cheese batter. Alternate scooping each batter until you have used all of the batter up. Give the pan a gentle shake to level out the batter.
  6. Place the cake pan into the oven and bake for 35 minutes. Poke the cake with a toothpick to make sure that is finished baking.
  7. Take the cheesecake out of oven and let it cool. Meanwhile, mix the orange JELL-O according to the instructions on the package. Pour it over the cheesecake and let it even out.
  8. Place the pumpkin cheesecake into the fridge to let it set for an hour. Serve.