Marbled pumpkin cheesecake tart is the perfect fall dessert. It blends pumpkin pie and cheesecake in a crisp, crumbly graham cracker crust.

I usually wait until October to share pumpkin recipes, but I’m posting this early so you have plenty of time to enjoy it throughout the season.

This tart is an easy, elegant way to enjoy pumpkin all fall long.

I love a classic pumpkin pie, but sometimes I want something with less fuss than a traditional pie crust. This marbled pumpkin cheesecake tart gives you the familiar spices and comfort of pumpkin pie with the creamy richness of cheesecake, all in a simple graham cracker crust.

My mom makes pumpkin cheesecake bars that are similar in spirit, but this tart is marbled: small dollops of cheesecake are scattered through the pumpkin filling so every slice has those creamy pockets of tang.

You only make a modest cheesecake portion, then dot it into the pumpkin and lightly swirl for a pretty marbled finish.

A couple of friendly warnings from my own kitchen mishaps: don’t try to aggressively swirl layers mid-bake, and bake on a sturdy baking sheet so nothing shifts when you carry the tart. Let the crust cool enough before moving the tart; that keeps crumbs and pieces from scattering.

The crust is mostly graham cracker crumbs, which pairs beautifully with warm fall spices.

Cinnamon, brown sugar, ginger, and nutmeg complement the graham flavor without overpowering it.

The pumpkin layer has all the classic notes of a pumpkin pie but stays balanced so the cheesecake ribbons bring a silky, mellow contrast. If you’re a cheesecake fan, this tart will be an instant favorite.

If you want to switch things up after the holidays, consider other cheesecake-crossover desserts for variety, like cheesecake brownies or bars — they’re a great follow-up to seasonal tarts.

I recommend making this tart a day or two ahead. Chill it in the refrigerator for at least 24 hours before slicing to let flavors meld and the texture set for cleaner slices.

Tip: wipe your knife between slices to keep edges neat and preserve the pretty marbling.

That prevents crumbs from smudging the clean lines of each piece. Are you ready for fall?

Maybe this is an early start to the season, but it’s never a bad time for pumpkin and cheesecake.

Other fall-flavored recipes you might enjoy:

Favorite Fall Dishes
Instant Pot Brown Butter Pumpkin Risotto
White Chocolate Cranberry Cheesecake Cookie Bars
Bacon, Beef, & Pumpkin Chili

What’s your favorite fall recipe? Share it in the comments. Happy fall baking!

Recipe adapted slightly from The Smitten Kitchen Cookbook.

Marbled Pumpkin Cheesecake Tart

Yield:
Serves 8-10

Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
1 hour 10 minutes

Pumpkin filling with dollops of creamy cheesecake marbled throughout and baked in an easy graham cracker crumb crust.

Ingredients

For the crust:
8 oz graham crackers (about 14 sheets)
5 tbsp unsalted butter, melted
For the cheesecake:
4 oz cream cheese, room temperature
3 oz granulated sugar
1/4 tsp vanilla extract
Pinch of salt
1 large egg yolk
For the pumpkin filling:
1 large egg
1 large egg white
1 1/4 cups canned pumpkin puree
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 cup heavy cream

Instructions

Preheat the oven to 425°F. Place a 9-inch removable-bottom tart pan on a large baking sheet and set aside.
Add the graham crackers to a food processor and pulse until finely ground.
Combine the graham cracker crumbs and melted butter in a small bowl, mixing until the crumbs are evenly coated. Transfer the crumbs to the tart pan and press them up the sides and along the bottom. Bake the crust for 5 minutes.
Make the cheesecake dollops: beat the cream cheese, sugar, egg yolk, vanilla, and a pinch of salt until smooth. Set aside.
In a medium bowl, whisk together the whole egg and egg white. Beat in the pumpkin, granulated and brown sugars, salt, cinnamon, ginger, and nutmeg until smooth. Gradually whisk in the heavy cream until combined.
Remove the crust from the oven and pour the pumpkin batter into the tart pan. Use a small spoon to dot the cheesecake mixture evenly over the pumpkin. Use a wooden skewer to lightly swirl the cheesecake into the pumpkin—don’t overmix; the cheesecake will be thicker and won’t fully blend.
Bake at 425°F for 10 minutes, then reduce the oven temperature and continue baking for 30–40 minutes, until a toothpick inserted into the center comes out clean.
Cool the tart completely on a rack, then chill in the refrigerator for at least 3 hours (24 hours preferred) before slicing. For the best texture, serve within two days.

Marbled Pumpkin Cheesecake Tart Recipe for Fall Entertaining