Description
This pumpkin swirl cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin.
Ingredients
Scale
Ingredients
- 2 cups of gingersnap cookie crumbs
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 cup melted butter
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
Instructions
Prepare the crust:
- Combine cookie crumbs, cinnamon, ginger, and melted butter. Press into a springform pan and bake at 350°F (177°C) for 10 minutes.
Make the cheesecake batter:
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing gently.
Mix pumpkin batter:
- Split batter in half; stir pumpkin puree and pumpkin spice into one half.
Layer and swirl:
- Spoon alternating layers of plain and pumpkin batter over the crust. Swirl with a knife for a marbled effect.
Bake:
- Place the pan in a water bath and bake at 325°F (163°C) for 55–70 minutes. The center should slightly jiggle.
Cool and chill:
- Let the cheesecake cool at room temp, then refrigerate for at least 4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour