If you love pumpkin and cheesecake you are definitely going to want to try this recipe for my Pumpkin Swirl Cheesecake. The gingersnap cookie crust brings in even more delicious pumpkin spice flavor.
Don’t Fear the Cheesecake
Although cheesecake may seem super intimidating, it can actually be quite simple to make if you follow a few basic tips and tricks. With a little bit of patience and by following these helpful hints you may be surprised how perfect your very first cheesecake will turn out!
Room Temperature Ingredients
Using room temperature ingredients (like cream cheese, sour cream, and eggs), is very important in order to accomplish a super smooth cheesecake. Room temperature ingredients will be easier to mix without overmixing.
Overmixing causes too much air to get into the batter. This may cause your cheesecake to rise and fall, creating large cracks in the cheesecake.
Water Bath Baking Method
Baking cheesecake in a water bath is the best way to provide even and moist heat. Even heat will allow the center of the cheesecake time to cook without overcooking the outside edges of the delicate dessert. Moist heat provides a humid baking environment that helps prevent an undesirable rubbery texture and cracks in the cheesecake. Be sure to wrap your springform pan in a double layer of foil to prevent water from seeping in through the cracks, and make sure the water level is below the top of the foil. Even “leak-proof” springform pans risk the possibility of leaking!
Check for Doneness Early
Starting at the minimum baking time, check your cheesecake for doneness. Do not use a toothpick or a knife as you would with a regular cake. Instead, gently move the pan and check for a slight jiggle (like gelatin) in the center of the cheesecake.
Slowly Cool Down the Cheesecake
Gradually cooling down the cheesecake helps to prevent large cracks. Fluctuations in temperature are one of the main causes of cheesecakes cracking.
Don’t Stress the Cracks
Cracks in your cheesecake may seem upsetting but are nothing worth worrying over. Guess what? Your cheesecake will still taste amazing! You can easily hide cracks with whipped cream in the center or outer edges of your pumpkin swirl cheesecake before serving.
How to Make the Cookie Crust
Grind the gingersnap cookies into fine crumbs with a food processor or blender. If you have neither of these, you could place the cookies in a zip sealed bag and crush with a rolling pin.
Mix the cookie crumbs with the melted butter until well combined.
Use the bottom of a clean drinking glass to press the cookie crumb/butter mixture into the bottom of your 9-inch springform pan.
Prebake the gingersnap cookie crust at 375 degrees Fahrenheit for about 8-10 minutes. Set aside to cool.
How to Make the Cheesecake Filling
Start with room temperature ingredients. Use an electric mixer to combine the cream cheese, sugar, sour cream, and vanilla extract. Scrape down the bowl and mix until smooth.
One at a time, add in the eggs and mix until fully incorporated.
Set aside for now as we prepared the pumpkin filling.
How to Make the Pumpkin Filling
Mix the canned pumpkin puree (be sure not to use canned pumpkin pie filling, as this has spices already added) with the ground cinnamon, ginger, and nutmeg.
Mix in 1 cup of the already prepared cheesecake filling.
Stir in 1 egg and the brown sugar. Mix until all ingredients are fully combined.
How to Make the Pumpkin Swirl Cheesecake
Alternate scoops of the cheesecake filling and the pumpkin filling mixtures into your prepared cheesecake crust. Use a toothpick or butter knife to swirl together the two mixtures and create a design of your liking.
Wrap two layers of foil around the bottom of the springform pan.
Place the cheesecake in a large baking dish or roasting pan and fill with water until it reaches just about halfway up the cheesecake pan.
Bake your cheesecake at 325 degrees Fahrenheit for 60-70 minutes.
Check the cheesecake for doneness starting at 60 minutes and bake longer if needed. The cheesecake is done baking if the outside edges are slightly golden brown, and the center jiggles slightly.
When the cheesecake is done remove from the oven and allow the cheesecake to cool for 15 minutes in the water bath. Remove from the water bath and let the cheesecake cool completely at room temperature for 1 hour. Cool in the refrigerator for 6 hours or overnight.
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Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust
Gingersnap Cookie Crust
- 1 1/2 cups Gingersnap Cookie Crumbs
- 4 tablespoons Butter melted
- 4 (8 ounce) packages Cream Cheese
- 1 cup White Sugar
- 2/3 cup Sour Cream
- 3 large Eggs
- 1 1/2 teaspoons Vanilla Extract
- 1 cup Canned Pumpkin Puree
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1 large Egg
- 2 tablespoons Brown Sugar
- Allow all ingredients to come to room temperature. Preheat the oven to 375 ° F.
Prepare the Crust
- In a food processor, grind the gingersnap cookies into 1 1/2 cups of finely ground crumbs.
- Combine the cookie crumbs with the melted butter in a mixing bowl.
- Press the crumb/butter mixture into the bottom of a 9-inch springform pan with the bottom of a clean drinking glass or measuring cup.
- Bake at 375 degrees F for about 8-10 minutes. Cool to room temperature.
- Lower the oven temperature to 325 degrees F.
Prepare the Cheesecake Filling
- With an electric mixer, beat the cream cheese until smooth. Do not overmix, as this will incorporate too much air causing cracks in the cheesecake.
- Mix in the sugar.
- Add in the sour cream and vanilla extract until fully incorporated.
- Add in the 3 eggs, one at a time until mixed in. Do not overmix. Set aside.
Prepare the Pumpkin Filling
- In a large bowl, mix together 1 cup of the prepared cheesecake mixture with 1 cup of canned pumpkin puree, cinnamon, ginger, nutmeg, 1 egg, and brown sugar.
- Mix until ingredients are fully combined.
Bake the Cheesecake
- Alternate adding scoops of the cheesecake filling and the pumpkin filling into the prepared crust.
- With a toothpick or butter-knife, carefully swirl the mixtures together.
- Wrap the springform pan in 2 layers of aluminum foil to keep water from getting in. Place the cheesecake in a large baking dish or roasting pan and fill with water to cover the bottom half of the springform pan.
- Bake cheesecake at 325°F for 60-75 minutes.
- Check the cheesecake starting at 60 minutes and bake longer if needed. The outside edges of the cheesecake should be slightly golden brown, and the center should still jiggle slightly.
- When the cheesecake is done remove from the oven, allow cheesecake to cool for 15 minutes in the water bath. Remove from the water bath and let the cheesecake cool completely at room temperature for 1 hour. Cool in the refrigerator for 6 hours or overnight.
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