Pumpkin Swirled Cheesecake

Pumpkin Swirled Cheesecake



For the Crust:

For the Cheesecake:


Prep the ingredients, make sure cream cheese and eggs are room temperature. Preheat oven to 325 degrees. Lightly spray a 9 inch spring form pan with nonstick spray and wrap the bottom with aluminum foil, make sure the foil covers up the sides as well. Set aside.

Prep the crust: pour the gingersnap crumbs and melted butter into a bowl and mix together to evenly coat the crumbs with butter. Pour the wet crumbs into the spring-form pan and use the back of a spoon or measuring cup to firm pack and form a crust, make sure the work the crumbs up the sides of the pan to form a tall crust. Set spring-form pan aside.

In a large mixing bowl combine all 4 blocks of cream cheese with 3/4 cups of the sugar and vanilla extract. Beat the ingredients together on medium speed until combined. Add in the eggs one at a time, beating on low speed, just until combined. Measure out 1 and 1/2 cups of batter and pour it in a separate bowl. To the first bowl of batter add the remaining 1/4 cup of sugar, the canned pumpkin, cinnamon, pumpkin pie spice & nutmeg. Beat just until combined, do not over mix the batter.Spoon half of the pumpkin batter over the crust and then add spoonfuls of the plain batter. Repeat the layers of pumpkin and plain batter until done. Use a butter knife to swirl the batters together to get the swirled/marbled look.

Place an empty, heat safe bakign dish with sides on the oven rack, fill it with about an inch of water. Carefully place the springform pan in the baking dish and close the oven door. Bake cheesecake for 55 minutes. When it’s done baking, turn off the oven and gently crack open the oven door. Allow cheesecake to cool in the oven with the door open for an hour. After an hour, remove the cheesecake from the oven and allow it to come to room temperature on the counter. Once the cheesecake has completely cooled, wrap the top of the spring-form pan with plastic wrap and let it chill in the fridge for a minimum of 4 to 6 hours but preferably overnight. When ready to serve, simply release the latch for the spring-form pan and lift up the sides. Cut into slice and serve.


Recipe source: All Recipes

*Allow at least 2 hours for cooling the cheesecake and then at least 4 to 6 hours for chilling as part of the total time needed to make this recipe