Pumpkin Swirl Cheesecake (Print Version)
# Ingredients:
01 -
1/4 teaspoon powdered cinnamon.
02 -
1/4 teaspoon powdered ginger.
03 -
1 1/2 cups crushed gingersnap cookies.
04 -
1/4 cup sugar.
05 -
1/4 cup melted butter.
06 -
1 1/2 cups white sugar.
07 -
32 ounces softened cream cheese.
08 -
1/3 cup room temperature sour cream.
09 -
1 teaspoon vanilla flavoring.
10 -
3 room temperature eggs.
11 -
1 cup canned pumpkin.
12 -
1 1/2 teaspoons pumpkin pie seasoning.
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1 1/2 teaspoons cinnamon.
14 -
Optional: Whipped topping.
15 -
Optional: Salted caramel drizzle.
# Instructions:
01 -
Set oven to 350°F. Place rack lower in oven. Wrap pan with foil to protect it.
02 -
Grind up cookies to crumbs. Combine butter, spices, and sugar. Flatten mix into pan. Bake for 10 minutes. Let it cool slightly.
03 -
Whisk together the cream cheese and sugar for 2 minutes. Mix in sour cream and vanilla. Beat in eggs one by one. Take out 2 cups of batter. Stir pumpkin and spices into this portion.
04 -
Layer scoops of batters alternately. Drag a toothpick around to swirl.
05 -
Set the pan in a larger pan. Pour in hot water so it reaches about an inch high. Bake for 55-70 minutes until the center jiggles just a bit. Let it sit in the oven for an hour. Fully cool before refrigerating for 4 hours or overnight.
# Notes:
01 -
Bring ingredients to room temperature to avoid lumps.
02 -
Keep frozen for up to 3 months.
03 -
Using a water bath stops cracks from forming.
04 -
Canned pumpkin works better than fresh.
05 -
Refrigerate for up to 5 days.