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Pumpkin Swirl Gingersnap Cheesecake

Irresistible Pumpkin Swirl Gingersnap Cheesecake to Savor

This Pumpkin Swirl Gingersnap Cheesecake delivers creamy delight with spiced fall flavors and an impressive presentation, perfect for any seasonal celebration.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 5 hours
Total Time 6 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 2 cups Gingersnap Cookies Use gluten-free gingersnaps for a gluten-free version.
  • 1/4 cup Granulated Sugar Stick with the recipe for best results.
  • 1/2 cup Melted Butter Coconut oil can be a dairy-free alternative.
For the Cheesecake Filling
  • 16 oz Cream Cheese Consider reduced-fat for a lighter dessert.
  • 1 tbsp Vanilla Extract Opt for pure extract for best taste.
  • 3 large Eggs Ensure they are room temperature.
  • 1 cup Pumpkin Puree Homemade works well if thick and not watery.
  • 1 tsp Cinnamon Feel free to adjust based on taste.
  • 1/4 tsp Nutmeg A little goes a long way.
  • 1/4 tsp Cloves Can be adjusted according to liking.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • roasting pan
  • aluminum foil

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your ingredients and equipment.
  2. Crush gingersnap cookies into fine crumbs, combine with granulated sugar and melted butter. Press into bottom of springform pan and bake for 10 minutes. Let cool.
  3. Beat softened cream cheese until smooth. Gradually add sugar and vanilla, mixing until well combined.
  4. Add eggs one at a time, mixing on low speed after each addition until just combined.
  5. Mix pumpkin puree, cinnamon, nutmeg, and cloves in a separate bowl. Swirl into cream cheese filling.
  6. Pour ¼ of the cheesecake batter into the gingersnap crust, dollop with pumpkin mixture, then top with remaining batter. Gently swirl.
  7. Wrap springform in aluminum foil, place in a larger pan filled with hot water. Bake for 55-65 minutes until edges are set.
  8. Turn off oven, crack the door, and let cheesecake cool for 1 hour. Chill in refrigerator for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 3000IUCalcium: 100mgIron: 1mg

Notes

Store leftovers in the refrigerator for up to 5 days. Freeze for up to a month, wrapped individually.

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