Pumpkin Swirl Cheesecake: A Fall Favorite You'll Savor
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
- 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
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.