Pumpkin Cheesecake Swirl Cake

Pumpkin Cheesecake Swirl Cake

Ok, this cake may sound and look really like a Halloween cake but rest assured it’s more than that. As always I am a little behind with my posting and this recipe comes a day or so late so I apologise. I really need to deal with that especially now we have just had the news that lockdown round two has been announced!

So, I urge you to look past the tombstone chocolates and the pumpkin sprinkles and think about the deliciously seasonal spiced pumpkin cake beneath. I think this cake could be the cake of choice for lockdown number two. During the last lockdown, banana bread became the star but this time let’s embrace the humble and seasonal pumpkin. Although this cake uses canned pumpkin you can, of course, make your own pumpkin purée just make sure your pumpkin is really, really smooth. (For those wondering you can buy canned pumpkin in most Sainsbury’s and also online through Amazon).

This gently spiced cake is simply wonderful. The cheesecake swirl inside takes it up a level too although I am pretty sure you could leave that out and it would be just as tasty. I haven’t tried it but if you do please let me know!

Equally, you can, of course, omit the cream cheese frosting as I have here and it is still completely delicious. I have made this cake 4 times in preparation of posting the recipe and each time it has come up trumps in the texture and flavour tastes. I think you will love it as much as we do here at Tara’s Busy Kitchen HQ.

Pumpkin Cheesecake Swirl Cake


For the cake batter

  • 1/4 cup vegetable oil
  • 1/3 cup soft brown sugar
  • 1/3 cup caster sugar
  • 1 cup pumpkin purée from a can
  • 1 large egg beaten
  • 2 tsp vanilla extract
  • 1 1/2 cup self raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 4 or 5 grates of nutmeg
  • 1/2 tsp salt

For The Cheesecake Swirl

  • 100 g cream cheese
  • 2 tbsp flour
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 egg

For The Cream Cheese Frosting

  • 200 g cream cheese
  • 8 tbsp unsalted butter
  • 1 cup icing sugar
  • 1 tsp vanilla extract


For the Cake Batter

  • Preheat your oven to 180C/Gas 4. Line your loaf tin with baking parchment.
  • Prepare the cheesecake swirl mixture and set to one side. See method below.
  • Place all the cake batter ingredients into a food processor and mix together until combined.
  • If you don't have a food processor, using a whisk mix together all of the wet ingredients and sugars in a large bowl. Add the flour, baking powder, baking soda and spices and combine well.
  • Pour half of your cake batter into your prepared cake tin then top with all of your cheesecake swirl mixture. Top with the second half of your cake batter. Smooth out the top with a knife.
  • Put the cake in your preheated oven and bake for 45-50 minutes or until a knife or skewer when inserted comes out clean.
  • Leave to cool completely in the tin. Once cool, turn the cake out into a wire rack and decorate as you see fit. For the cream cheese frosting recipe see below.

For The Cheesecake Swirl

  • In a medium sized bowl add the cream cheese and mix with a whisk until soft. Add in the flour, sugar and vanilla and whisk together. Finally add the egg and combine well.

For The Frosting

  • Place the cream cheese in a food processor and beat for a few seconds until completely soft. Gradually add the butter to combine.
  • Soft in the icing sugar and continue beating until smooth. Add in the vanilla extract and pulse until combined.

2 thoughts on “Pumpkin Cheesecake Swirl Cake

  1. I like to have cakes a lot. I always try different cakes when I travel around the world. The pumpkin flavored cheesecake that you have shared looks yummy. Thank you for sharing it with us through this article.

Leave a Reply