Pumpkin Swirl Cheesecake
Ingredients
Gingersnap Cookie Crust
-
1½
cups
gingersnap cookie crumbs
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground cinnamon
-
¼
cup
unsalted butter, melted
-
¼
cup
granulated sugar
Cheesecake Filling
-
32
ounces
full-fat brick cream cheese, softened
-
1½
cups
granulated sugar
-
⅓
cup
full-fat sour cream
-
1
teaspoon
pure vanilla extract
-
3
large
eggs
-
1
cup
pumpkin puree
-
1½
teaspoons
ground cinnamon
-
1½
teaspoons
pumpkin pie spice
Toppings
-
to taste
salted caramel
-
to taste
whipped cream
Instructions
- Preheat the oven to 350°F (177°C) and adjust the oven rack to the lower-middle position.
- Make the crust by processing gingersnap cookies into crumbs and mixing with ginger, cinnamon, sugar, and melted butter. Press into the bottom of a springform pan and pre-bake for 10 minutes.
- Prepare the filling by beating cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time.
- Scoop out 2 cups of the batter and mix in pumpkin, cinnamon, and pumpkin pie spice.
- Layer spoonfuls of the plain and pumpkin batter on top of the crust and swirl them together.
- Prepare a water bath by placing the springform pan in a roasting pan and adding hot water around it. Bake for 55-70 minutes until the center wobbles slightly.
- Turn off the oven and let the cheesecake cool inside for 1 hour, then cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Remove the cheesecake from the pan, add toppings, and slice for serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
24g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
80mg
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