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Perfect Pumpkin Swirl Cheesecake Recipe with Gingersnap Crust

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A creamy pumpkin swirl cheesecake with a crunchy, spiced gingersnap crust. Perfect for cozy gatherings or as a showstopper dessert for fall celebrations.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 20–25 cookies, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Whipped cream (optional)
  • Crushed gingersnap cookies (optional)
  • Caramel drizzle (optional)

Instructions

  1. Preheat the oven to 325°F (165°C). Place the rack in the middle position.
  2. In a food processor, pulse the gingersnap cookies until they’re fine crumbs. Combine the crumbs, melted butter, and sugar in a bowl. Mix until everything is evenly coated and resembles wet sand.
  3. Transfer the mixture to a 9-inch springform pan. Use the bottom of a glass or measuring cup to press it firmly and evenly into the base of the pan. Bake for 8 minutes, then set aside to cool.
  4. In a large bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, brown sugar, and vanilla extract. Mix until fully combined. Beat in the eggs one at a time, followed by the sour cream. The mixture should be smooth and lump-free.
  5. In another bowl, combine the pumpkin puree, cinnamon, nutmeg, cloves, and ginger. Stir until well mixed.
  6. Pour half the cheesecake filling onto the cooled crust. Spoon dollops of the pumpkin mixture on top. Add the remaining cheesecake batter, and then more dollops of pumpkin mixture. Use a toothpick or skewer to gently swirl the pumpkin into the cheesecake batter, creating a beautiful marbled effect.
  7. Place the springform pan on a baking sheet and bake in the oven for 55-60 minutes. The edges should be set, but the center should still have a slight jiggle.
  8. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours or overnight.
  9. Carefully remove the sides of the springform pan. Slice and serve with whipped cream, a drizzle of caramel, or a sprinkle of crushed gingersnaps for extra pizzazz.

Notes

[‘To avoid a soggy crust, pre-bake it and press it firmly into the pan.’, ‘Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.’, ‘Avoid overmixing the batter to prevent cracks in the cheesecake.’, ‘Use a water bath for extra insurance against cracks.’, ‘Chill the cheesecake thoroughly for the best texture.’]

Nutrition

Keywords: Pumpkin Cheesecake, Gingersnap Crust, Fall Dessert, Thanksgiving Dessert, Pumpkin Swirl Cheesecake

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