Pumpkin Swirl Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups gingersnap cookie crumbs.
02 -
1/4 teaspoon ground ginger.
03 -
1/4 teaspoon ground cinnamon.
04 -
1/4 cup butter, melted.
05 -
1/4 cup granulated sugar.
06 -
32 ounces cream cheese, room temperature.
07 -
1 1/2 cups granulated sugar.
08 -
1/3 cup sour cream, room temperature.
09 -
1 teaspoon vanilla extract.
10 -
3 large eggs, room temperature.
11 -
1 cup pumpkin puree.
12 -
1 1/2 teaspoons cinnamon.
13 -
1 1/2 teaspoons pumpkin pie spice.
14 -
Optional: Salted caramel sauce.
15 -
Optional: Whipped cream.
# Instructions:
01 -
Heat to 350°F. Position rack lower-middle. Wrap springform pan in foil.
02 -
Pulse gingersnaps into crumbs. Mix with spices, sugar, butter. Press into pan. Bake 10 minutes. Cool slightly.
03 -
Beat cream cheese and sugar for 2 minutes. Add sour cream and vanilla. Add eggs one at a time. Remove 2 cups batter. Mix pumpkin and spices into removed portion.
04 -
Alternate spoonfuls of batters. Swirl with toothpick.
05 -
Place in roasting pan. Add 1 inch hot water. Bake for 55-70 minutes. Center should slightly wobble. Cool in oven 1 hour. Cool completely. Chill 4 hours or overnight.
# Notes:
01 -
Use room temperature ingredients for smooth mixing.
02 -
Can freeze up to 3 months.
03 -
Water bath prevents cracks.
04 -
Use canned pumpkin not fresh.
05 -
Store in fridge up to 5 days.