Swirled Pumpkin Cheesecake (Print Version)
# Ingredients:
01 -
1/4 cup melted butter.
02 -
1/4 cup white sugar.
03 -
1/4 teaspoon cinnamon powder.
04 -
1/4 teaspoon ground ginger.
05 -
1 1/2 cups crushed gingersnap cookies.
06 -
32 ounces softened cream cheese.
07 -
1 1/2 cups sugar.
08 -
1/3 cup room temp sour cream.
09 -
1 teaspoon vanilla essence.
10 -
3 large eggs (room temperature).
11 -
1 cup canned pumpkin puree.
12 -
Optional: Whipped cream topping.
13 -
1 1/2 teaspoons pumpkin pie spice mix.
14 -
1 1/2 teaspoons cinnamon spice.
15 -
Optional: Salted caramel drizzle.
# Instructions:
01 -
Set to 350°F. Use lower-middle rack. Wrap foil around springform pan.
02 -
Grind cookies to crumbs. Stir in spices, butter, sugar. Press into pan bottom. Bake 10 minutes, let cool a bit.
03 -
Whip cream cheese and sugar for a couple of minutes. Blend in sour cream, vanilla. Add eggs one by one. Take out 2 cups batter. Mix pumpkin puree and spices with the removed batter.
04 -
Spoon batters alternately into the pan. Create swirls with a toothpick.
05 -
Place springform pan in a roasting dish. Pour an inch of boiling water around. Bake for 55-70 minutes until slightly jiggly in the center. Cool for an hour in the oven. Fully cool, then refrigerate 4 hours or overnight.
# Notes:
01 -
Room temp ingredients mix better.
02 -
Freeze for up to 3 months.
03 -
Water bath keeps the top smooth.
04 -
Canned pumpkin works best here.
05 -
Keep leftovers in the fridge for 5 days.