Description
Pumpkin Swirl Cheesecake is a rich and creamy dessert made with a gingersnap crust and beautifully marbled layers of pumpkin and classic cheesecake. It’s a perfect treat for fall gatherings, Thanksgiving, or any time you want a festive and flavorful dessert.
Ingredients
Scale
- 1 and 1/2 cups gingersnap cookie crumbs
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 32 ounces full-fat brick cream cheese, softened
- 1 and 1/2 cups granulated sugar
- 1/3 cup full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup pumpkin puree
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- Optional toppings: salted caramel and whipped cream
Instructions
- Adjust oven rack to the lower-middle position and preheat oven to 350°F (175°C).
- Make the crust: Pulse gingersnap cookies into fine crumbs. Mix with ground ginger, ground cinnamon, sugar, and melted butter. Press into the bottom and sides of a 9 or 10-inch springform pan. Pre-bake for 10 minutes and let cool slightly.
- Make the filling: Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla, and mix until combined. Add eggs one at a time, mixing gently after each.
- Prepare the pumpkin swirl: Remove 2 cups of the cheesecake filling and combine it with pumpkin puree, cinnamon, and pumpkin pie spice.
- Spoon alternating dollops of plain and pumpkin batters over the crust. Swirl gently with a toothpick or knife for a marbled effect.
- Bake using a water bath: Place the springform pan in a roasting pan and add boiling water to come halfway up the sides. Bake for 55–70 minutes, until center is almost set.
- Turn off the oven and let the cheesecake sit inside for 1 hour. Then cool to room temperature before chilling in the fridge for at least 4 hours or overnight.
- Serve chilled with salted caramel, whipped cream, and optional cinnamon or nutmeg sprinkles.
Notes
- Don’t overmix the batter after adding eggs to avoid cracks.
- Always use room-temperature ingredients for a smooth batter.
- Cheesecake tastes better after resting overnight in the fridge.
- Use a water bath to prevent cracking and ensure even baking.
- For substitutions: use graham crackers for crust, low-fat or dairy-free options for cheese and sour cream as needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Pumpkin Swirl Cheesecake, Fall Desserts, Thanksgiving Cheesecake, Pumpkin Cheesecake, Gingersnap Crust Cheesecake