Description
Indulge in the rich and creamy Pumpkin Swirl Cheesecake, featuring a spiced gingersnap crust and luscious pumpkin-spiced cheesecake filling. Perfectly swirled and baked in a water bath for a smooth texture, this classic fall dessert is finished with optional salted caramel and whipped cream toppings. A show-stopping treat that combines traditional cheesecake decadence with warm autumn flavors.
Ingredients
Scale
Crust
- 1 and 1/2 cups (180g) gingersnap cookie crumbs
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Cheesecake Filling
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 1/3 cup (80g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (227g) pumpkin puree
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
Toppings (Optional)
- Salted caramel
- Whipped cream
Instructions
- Preheat Oven: Adjust the oven rack to the lower-middle position and preheat your oven to 350°F (177°C) to prepare for baking your cheesecake.
- Prepare the Crust: Using a food processor, pulse the gingersnap cookies into fine crumbs. In a medium bowl, combine these crumbs with ground ginger, ground cinnamon, granulated sugar, and melted butter until the mixture is sandy and well blended. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan using the bottom of a measuring cup to pack tightly. Pre-bake the crust for 10 minutes then remove from oven and wrap the pan in aluminum foil for the water bath. Allow it to cool slightly.
- Make the Filling: Using a mixer fitted with a paddle attachment, beat the softened cream cheese and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, mixing until fully combined. On medium speed, add the eggs one at a time, mixing after each addition just until blended. Avoid over-mixing to prevent cracks.
- Prepare Pumpkin Batter: Scoop out 2 cups of the plain cheesecake batter into a separate bowl. Stir in pumpkin puree, ground cinnamon, and pumpkin pie spice until evenly combined. This will create the flavored pumpkin batter.
- Assemble and Swirl: Alternately spoon dollops of the plain batter and pumpkin batter onto the crust, filling the pan. Using a toothpick or knife, create swirls by dragging it vertically and horizontally through the batter to create a marbled effect.
- Prepare Water Bath: Boil enough water to create a 1-inch depth of water in a large roasting pan. Place the springform pan inside the roasting pan and carefully pour the hot water around it to create a moist baking environment ensuring even baking and preventing cracking.
- Bake Cheesecake: Bake in the preheated oven for 55 to 70 minutes or until the center is almost set but still slightly wobbly when gently shaken. If the cheesecake browns too quickly on top, tent with foil halfway through baking.
- Cool in Oven: Turn the oven off and slightly open the oven door. Let the cheesecake cool in the oven for 1 hour to gently reduce temperature, preventing cracking.
- Chill: Remove cheesecake from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to fully set.
- Serve: Loosen the cheesecake with a knife around the springform pan’s edge and remove the rim. Add optional toppings such as salted caramel and whipped cream. Cut into slices using a clean sharp knife, wiping and dipping it in warm water between cuts for neat slices.
- Store: Cover and refrigerate any leftovers for up to 5 days to maintain freshness.
Notes
- Use room temperature ingredients for smoothest batter and best texture.
- Wrapping the springform pan with aluminum foil is crucial to prevent water from leaking into the cheesecake during the water bath.
- The water bath adds moisture and ensures gentle, even baking, reducing cracks on the cheesecake surface.
- For best results, refrigerate the cheesecake overnight before serving.
- The gingersnap crust adds a warm, spicy flavor complementing the pumpkin filling perfectly.
- Swirling the batters gently prevents overmixing while creating an attractive marbled effect.
