PUMPKIN SWIRLED CHEESECAKE

The cheesecake itself has the creamiest texture, seriously, you won't find a creamier cheesecake. The pumpkin swirls are bound to make you swoon and let's not forget about the gingersnap cookie crust!

Prep Time: 20 Mins

– Box of Ginger Snap Cookies – Unsalted Butter – Lots of cream cheese – Sugar – Vanilla Extract – Eggs – Pumpkin Puree (canned pumpkin) – Ground Cinnamon – Pumpkin Pie Spice – Ground Nutmeg

cook Time:  55 Mins

Ingredients

White Scribbled Underline

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl combine all 4 blocks of cream cheese with ¾ cups of the sugar and vanilla extract. Beat the ingredients together on medium speed until combined. 

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