Pumpkin Cheesecake Swirl (Print Version)
# Ingredients:
01 -
1/4 cup melted butter.
02 -
1 1/2 teaspoons pumpkin spice blend.
03 -
1/4 teaspoon cinnamon.
04 -
1/4 cup white sugar.
05 -
1 teaspoon vanilla extract.
06 -
1 1/2 cups crushed gingersnap cookies.
07 -
32 ounces softened cream cheese.
08 -
1 1/2 cups sugar.
09 -
1/3 cup room temp sour cream.
10 -
3 eggs, at room temperature.
11 -
1/4 teaspoon ground ginger.
12 -
1 cup pure pumpkin puree.
13 -
1 1/2 teaspoons ground cinnamon.
14 -
Optional: Whipped cream topping.
15 -
Optional: Drizzle caramel sauce.
# Instructions:
01 -
Preheat oven to 350°F. Put the rack closer to the bottom. Cover your springform pan with foil all around.
02 -
Grind up gingersnap cookies to make crumbs. Stir in the spices, melted butter, and sugar. Press into your pan, then bake for 10 minutes. Let it cool a little.
03 -
Beat the softened cream cheese and sugar for a couple minutes. Blend in sour cream and vanilla. Crack in eggs, one at a time. Scoop out 2 cups of this mixture and set aside. Add pumpkin puree and spices to what you scooped out.
04 -
Take turns adding spoonfuls of the two batters into the pan. Use a toothpick to create swirls.
05 -
Put the pan into a larger roasting tray. Carefully pour hot water around the sides, about 1 inch. Bake for 55-70 minutes until the middle jiggles a little. Leave it in the oven for an hour to cool. Then, cool completely before chilling for at least 4 hours or overnight.
# Notes:
01 -
Let everything come to room temp for easier mixing.
02 -
Freeze leftovers for up to 3 months.
03 -
A water bath keeps cracks away.
04 -
Stick to canned pumpkin for better results.
05 -
Store in the fridge and eat within 5 days.