Recipe: Pumpkin Swirl Cheesecake

Ingredients

Preheat the oven to 350°F and prepare a springform pan with cooking spray and parchment paper.
In a food processor, blend gingersnaps into crumbs and mix with melted butter, brown sugar, and salt.
Press the mixture into the springform pan and bake for 12 minutes, then let cool and reduce the oven temperature to 325°F.
In a large bowl, beat cream cheese until smooth, then add eggs one at a time, followed by sugar, Greek yogurt, and vanilla.
Set aside 2 cups of the batter, then mix pumpkin puree, pumpkin pie spice, and cinnamon into the remaining batter until smooth.
Layer the cheesecake filling into the crust, alternating between plain and pumpkin batter, and swirl with a toothpick.
Bake for 30 minutes at 325°F, then reduce to 250°F and bake for an additional 50 minutes.
Turn off the oven and let the cheesecake sit for 30 minutes, then crack the door open and cool for 1 hour.
Cool at room temperature for 2-3 hours, then refrigerate overnight.
Release from the springform pan and serve with whipped cream and salted caramel.

Servings

12 slices

Calories

350

Total fat

25g

Total carbohydrates

30g

Total protein

Sodium

200mg

Cholesterol

150mg