Description
This Pumpkin Swirl Cheesecake combines the rich creaminess of classic cheesecake with the warm, spicy flavors of pumpkin and pumpkin pie spices. A crispy gingersnap cookie crust adds a delightful texture contrast, while the swirled design creates an elegant presentation. Perfect for fall gatherings or holiday celebrations, this cheesecake is baked in a water bath to ensure a smooth, crack-free finish and can be topped with salted caramel and whipped cream for an extra indulgent treat.
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
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 and prepare rack: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C) to ensure even baking of the cheesecake.
- Make the crust: Pulse gingersnap cookies into fine crumbs using a food processor. Combine the crumbs with ground ginger, cinnamon, granulated sugar, and melted butter until sandy and well mixed. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. Pre-bake the crust for 10 minutes, then remove and place the pan on a large piece of aluminum foil for the upcoming water bath. Allow it to cool slightly.
- Prepare the filling: Beat softened cream cheese and granulated sugar on medium-high speed using a mixer until smooth and creamy, about 2 minutes. Add sour cream and vanilla extract, mixing until fully combined. On medium speed, add eggs one at a time, beating after each just until blended to avoid overmixing.
- Divide and flavor batter: Scoop out 2 cups of the batter into a separate bowl. Stir in pumpkin puree, ground cinnamon, and pumpkin pie spice until combined.
- Layer and swirl batter in pan: Alternate spoonfuls of plain batter and pumpkin-spiced batter on top of the crust in the springform pan. Use a toothpick or knife to swirl the batters together by dragging in vertical and horizontal motions for a marbled effect.
- Prepare water bath: Boil enough water to fill a large roasting pan with about 1 inch of water. Place the springform pan inside the roasting pan, wrapped in aluminum foil, and carefully pour the hot water around it.
- Bake the cheesecake: Bake in the preheated oven for 55-70 minutes until the center is almost set with a slight wobble when shaken. If the top browns too quickly, tent with foil halfway through baking.
- Cool in oven: Turn off the oven and open the door slightly; let the cheesecake sit inside for 1 hour to cool gradually.
- Chill cheesecake: Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Serve: Run a knife around the edges to loosen the cheesecake from the pan, remove the springform rim, and add desired toppings like salted caramel and whipped cream. Cut into slices, wiping the knife clean and dipping it in warm water between cuts for neat slices.
- Store leftovers: Cover and refrigerate leftover cheesecake for up to 5 days to maintain freshness.
Notes
- Use full-fat cream cheese and sour cream for the best texture and flavor.
- To avoid cracks, do not overmix the batter and bake using a water bath for gentle, even cooking.
- Make sure ingredients like cream cheese, eggs, and sour cream are at room temperature before mixing to prevent lumps.
- If the cheesecake starts browning too much on top, cover loosely with aluminum foil during baking.
- Allow the cheesecake to cool slowly in the oven before refrigerating to minimize cracking.
- Use a springform pan to easily release the cheesecake without damage.
- For a homemade pumpkin pie spice, combine ground cinnamon, nutmeg, ginger, cloves, and allspice.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Swirl Cheesecake, Pumpkin Cheesecake, Gingersnap Crust, Fall Dessert, Holiday Cheesecake, Pumpkin Pie Spice, Water Bath Cheesecake
