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pumpkin cheesecake spice

Pumpkin Swirl Cheesecake

You know what's a total dessert mashup? Pumpkin cheesecake! It blends creamy cheesecake goodness with all the warm autumn flavors, which you can either enjoy all by itself or pair with any of your favorite sweet treats.
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Course: Cake
Cuisine: American
Prep Time: 50 minutes
Cook Time: 1 hour
Refrigeration Time: 8 hours
Total Time: 9 hours 50 minutes
Servings: 12
Calories: 560kcal
Author: Brenda Maher

Ingredients

Gingersnap Crust

  • 1 ½ cups gingersnap crumbs
  • ⅓ tsp ground cinnamon
  • ⅓ tsp ground ginger
  • ¼ cup melted, unsalted butter
  • ¼ cup granulated sugar

Cheesecake

  • 32 oz softened, full-fat brick cream cheese, room temperature
  • 1 ½ cups granulated sugar
  • ⅓ cup full-fat sour cream, room temperature
  • 1 ½ tsp pure vanilla extract
  • 3 eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp homemade or store-bought pumpkin pie spice

Instructions

  • Preheat your oven to 350°F (177°C) and adjust its rack to the low, middle position.

Crust

  • Pulse gingersnap cookies in a blender or food processor until crumbly. Mix ginger, sugar, cinnamon, and butter, then press firmly into a 9'' or 10'' springform pan. Pre-bake the crust for about 10 minutes.

Filling

  • Beat cream cheese + sugar until creamy. Add vanilla, sour cream, and eggs (one by one, mixing gently after every addition).
  • Scoop 2 cups of that batter and mix with pumpkin, pumpkin spice, and cinnamon in another bowl.
  • Layer the pumpkin batter and plain batter alternately atop the crust, then swirl gently with a knife or toothpick.

Water Bath

  • Boil water (1 inch or more). Place the springform pan inside a larger roasting pan and pour the hot water around it.
  • Bake the cake for 50 to 70 minutes until its center is nearly set.
  • Turn off the oven and open its door slightly. Let your cheesecake cool inside for about an hour.
  • Remove the cheesecake from your oven and let it cool entirely at room temperature. Refrigerate for 4-5 hours or longer (overnight).

Serving

  • Remove the cheesecake from the pan by sliding a knife around the edges and removing the rim.
  • Slice the cheesecake with a clean, dry knife. Wipe the knife and dip in warm water for picture-perfect slices. Serve and enjoy!

Notes

  • Ensure ingredients are at room temperature and avoid microwaving.
  • Don't overbeat eggs; it leads to a dry, cracked texture.
  • Don't open your oven door to prevent temperature fluctuations and cracks.
  • Allow the cake to cool gradually to room temp before refrigerating; rapid cooling results in cracks.

Nutrition

Calories: 560kcal | Carbohydrates: 22.1g | Protein: 12g | Fat: 47.8g | Saturated Fat: 29.6g | Cholesterol: 188mg | Sodium: 407mg | Potassium: 271mg | Fiber: 4.9g | Sugar: 8.9g | Calcium: 224mg | Iron: 4mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!