Can I make a gluten-free Pumpkin Swirl Cheesecake?

Absolutely! To make this cheesecake gluten-free, simply substitute the gingersnap cookie crust with gluten-free gingersnap cookies or another gluten-free cookie of your choice. Ensure all other ingredients, like the pumpkin puree and spices, are certified gluten-free. The texture and flavor will be just as delightful, with that crunchy, spiced base intact. Enjoy your gluten-free dessert without compromise!

How do I make a no-bake Pumpkin Swirl Cheesecake?

A no-bake version is possible, though it requires a few modifications. Use gelatin to help set the cheesecake in place of baking. Prepare the crust and press it into the springform pan as usual, then refrigerate. Mix the cheesecake ingredients and dissolved gelatin before pouring it over the crust. Allow it to chill for several hours or overnight until firm.

What’s the best way to swirl the pumpkin into the cheesecake?

The key to a beautiful swirl is to alternate spoonfuls of cheesecake and pumpkin mixtures in the pan. Use a knife or skewer to gently swirl the two together, creating a marbled effect. Avoid over-mixing, or you'll lose the distinct swirl pattern. Practice makes perfect, and remember, each swirl is unique!

Can I use Philadelphia cream cheese for the Pumpkin Swirl Cheesecake?

Yes, Philadelphia cream cheese works wonderfully in this recipe. Its creamy texture and rich flavor contribute to the cheesecake's decadent filling. Ensure it's softened to room temperature for easy blending. This ensures a smooth, lump-free batter, allowing the flavors of pumpkin and spices to shine.

Delicious Pumpkin Swirl Cheesecake Recipe

Description

This pumpkin cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a spiced gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce.

Ingredients

Scale

1 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 cream cheese, softened

1 1/2 cups granulated sugar

1/3 cup full-fat sour cream, room temperature

1 teaspoon vanilla bean paste

3 large eggs, room temperature

1 cup pumpkin puree

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons pumpkin pie spice

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Instructions

1. Preheat oven to 350°F.

2. Pulse gingersnap cookies into crumbs. Combine with ginger, cinnamon, sugar, and butter. Press into a 9-inch springform pan. Pre-bake for 10 minutes.

3. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one at a time.

4. Separate 2 cups of batter, mix in pumpkin, cinnamon, and pumpkin pie spice.

5. Alternate spoonfuls of plain and pumpkin batter over crust. Swirl with a toothpick.

6. Prepare water bath, place cheesecake in roasting pan, pour boiling water around it.

7. Bake 55-70 minutes until center is slightly set. Cool in the oven 1 hour, then refrigerate at least 4 hours.

8. Remove from pan, add toppings, and slice to serve.

Notes

Cheesecake can be made ahead and refrigerated up to 2 days.

Freeze cheesecake slices for up to 2 months.

Prep Time: 45
Cook Time: 60
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 30 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 130 mg