This blissful pumpkin swirl cheesecake tart takes fall-flavors to a whole new level.

IT’S AUTUMN. 🍂 My favorite time of the year has officially begun, and although this week is stuck in the 80’s/90’s for temps, next week Tuesday’s high is 68 and I am HERE FOR THAT. I really love pumpkin. The aroma is magnificent in pies, bars, donuts, cookies, and coffee drinks. This Pumpkin Swirl Cheesecake Tart is just loaded with fall flavor: A buttery Oreo crust is the base that holds this creamy pumpkin cheesecake filling, and it’s swirled with a cream cheese mixture for that extra special something. It’s topped with homemade cinnamon whipped cream, and I’m being 100% honest when I say it just might be the best tart I’ve created to date. Break out the sweaters and cozy socks and scarves and beanies and flannels and boots because IT’S FALL, ALL.

What you’ll need to make this pumpkin swirl cheesecake tart:

Chocolate sandwich cookies (with the cream filling removed)

Salted butter

Granulated sugar

Pure vanilla extract

Cream cheese

Pumpkin purée

Heavy cream

Ground cinnamon

Ground nutmeg

Ground cloves

A large egg

Powdered sugar

The Crust

This Oreo crust has appeared a a few of my creations, namely my No Bake Peanut Butter Mousse Tart, and my Quadruple Chocolate Mini Cheesecakes (A view favorite!). I love the simplicity of the dark cookie crust being so buttery and full of chocolate goodness. This crust provides the prefect base for the cheesecake. It’s sweet, but not too sweet. It holds the filling well, and chocolate + pumpkin is an absolutely wonderful combination. (Be on the lookout for some pumpkin chocolate chip cookies here soon!).

The Filling + Swirl

This cheesecake filling is an offshoot of several of my other tarts. When you find a good mix, it’s hard to mess with it too much. The addition of pure pumpkin, cinnamon, nutmeg, and cloves married together with the creamiest cheesecake filling is enough to make even the biggest pumpkin skeptic decide that maybe it’s worth a try after all.

The Cinnamon Whip

It’s hard to image not topping this glorious fall tart with anything but cinnamon whipped cream. It’s flavor and creaminess compliment the tart wonderfully, while the lightless allows the cheesecake to still be the star of this show. You can of course leave it off, but I’d beckon you to try it at least once, because the three layers all together are truly satisfying to the max.

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.

Back to Nature makes a plant-based Double Classic Creme Cookie that would absolutely work in this crust.

Oreo also has a gluten free cookie that would be idea in this dish.

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.

I hope you love this tart, and that it helps to get you excited for autumn as well! I love the holidays and they are just beginning. It’s the most wonderful time of the year.

Happy (fall) baking!

XO,

Heather

OTHER POPULAR CHEESECAKE RECIPES

Print Recipe

Pumpkin Swirl Cheesecake Tart

Prep Time15

Cook Time25

Total Time40

Keyword: cheesecake, dessert, pumpkin, tart

Ingredients

For the Crust

1 ¾ cup Crusted Oreo cookies (or other chocolate sandwich cookies) about 28 cookies with fillings removed
6 tablespoon Salted butter (melted)
1 tablespoon Granulated sugar
½ teaspoon Pure vanilla extract

For the Filling

8 oz Cream cheese (softened)
⅓ cup Granulated sugar
⅓ cup Pumpkin puree
¼ cup Heavy cream
1 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
1 egg Large

For the Cream Cheese Swirl

2 oz Cream cheese (softened)
1 tablespoon Granulated sugar
1 tablespoon Heavy cream
½ teaspoon Pure vanilla extract

For the Cinnamon Whipped Cream

½ cup Heavy Cream
2 tablespoon Powdered sugar
½ teaspoon Pure vanilla extract
1 teaspoon Ground cinnamon

Instructions

To make the crust:Remove filling from Oreo cookie shells, and place shells in a food processor. Blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine. Seal bag with as much air removed as possible, and roll out until cookies are reduced to fine crumbs. You can also find Oreo cookie crumbs online and this is a nice little time saver.
Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you. Combine Oreo crumbs, melted butter, sugar, and vanilla in a bowl until a course sand-like mixture occurs.
Press firmly into your tart pan with a removable bottom. These pans are highly non-stick so buttering or spraying ahead of time is generally not necessary. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Set aside.
To make the filling: Place cream cheese in a bowl and blend {by hand or with a mixer} until smooth, about 30 seconds. Add sugar, and mix to blend. Add pumpkin and heavy cream, and blend until incorporated, about 10 seconds. Add spices, vanilla, and egg. Give it another good mix until just blended. Do not overmix. Pour mixture into prepared crust.
To make the cream cheese swirl: combine all swirl ingredients in a small bowl and mix until no lumps remain, about 30 seconds. With a spoon, gently drop small spoonfuls, about a teaspoon each, onto various spots of the cheesecake tart. With a knife, ensuring that you don’t hit the bottom crust, gently swirl in the Cream cheese mixture.
Bake at 350° for 20-25 minutes or until crust is golden and tart looks mostly set. It will be slightly jiggly in the center, but will firm up as it cools.
To make the whipped cream: Add ingredients to a small bowl, and whip with a mixer or by hand until still peaks form.
Allow to cool completely {refrigerator recommended}. Top with cinnamon whipped cream plus a sprinkling of ground cinnamon if desired. Store covered in the refrigerator for up to three days. Enjoy!