Pumpkin-Swirled Cheesecake

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This pumpkin-swirled cheesecake recipe has just the right amount of pumpkin flavor and a deliciously spiced gingersnap cookie crust. It is the perfect Holiday dessert.

Prep Time: 25 min. | Cook Time: 1hr. | Total Time: 1hr 25min | Yield: 1 - 9 inch cheesecake / 12 slices

Ingredients:

Crust

• 2 cups Ginger Snap cookie crumbles

• 1/4 tsp. ground cinnamon

• 1/4 tsp. ground ginger

• 4 Tbsp. unsalted butter, melted

Cheesecake Filling

• 4 (8 ounce) or 32 oz, block cream cheese*

• 1 ¼ cup sugar

• 1/3 cup sour cream

• 1 teaspoon pure vanilla extract

• 3 large eggs

• 1 cup Libby’s 100% pure Pumpkin puree

• 1 1/2 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

Instructions:

Crust

1. Preheat oven to 350 degrees.

2. In a food processor, pulse gingersnap cookies into crumbs. Add cinnamon, ginger, and melted butter and pulse until combined.

3. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.

4. Bake for 10 minutes and then remove from oven. Allow crust to cool as you prepare the filling.

Cheesecake Filling

1. Using a mixer, beat the cream cheese and sugar in a large bowl until mixture is smooth and creamy.*

2. Add sour cream and vanilla extract. Beat until fully combined. Add eggs, 1 at a time, beating well after each addition.*

3. Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in pumpkin, cinnamon, ginger, and cloves.

4. Add spoonfuls of each batter, the plain and the pumpkin, and top of the prepared crust. Alternate until all the batter is used and the pan is filled.

5. Using a toothpick or knife, swirl the batters together

6. Prepare a simple water bath. Boil water and add to a separate pan. (I place the pan on the bottom rack of the oven below the cheesecake to provide steam, prevent cracking and prevent water from entering the springform pan).

7. Bake cheesecake for 55 - 60 minutes or until center is almost set. Turn off the oven and open the oven door slightly. Let the cheesecake cook down for about 1/2 hour and them remove cheesecake from the oven and allow to cool to room temperature.

8. Use a knife, dipped in warm water, to loosen the chilled cheesecake from the rim of the spring form pan, then remove the rim.

9. For neat slices, wipe the knife clean and dip into warm water between slices. Serve with fresh whipped cream.

*Note:   As my electric mixer broke, I successfully used Philadelphia Whipped Cream Cheese for this recipe.  Most recipes recommend using only block cream cheese.  I stirred in the sugar and then the sour cream by hand.  I beat each egg before adding one at a time to the whipped cream cheese, and incorporated fully.  This ensured that I did not overmix the cheesecake mixture.

Source: https://sallysbakingaddiction.com/pumpkin-cheesecake/

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Nutrition Facts:

Serving Size: ¹⁄12 slice

Calories: 366

Total Fat: 33 g

Total Carbohydrates: 12 g

Protein: 7 g