Pumpkin Swirl Gingersnap Cheesecake Recipe

Introduction

Pumpkin Swirl Gingersnap Cheesecake is a perfect fall dessert that combines creamy cheesecake with warm spices and a zesty gingersnap crust. Its beautiful marbled pumpkin swirl and rich flavors make it an impressive yet approachable treat for any occasion.

Ingredients

• 1 ½ cups crushed gingersnap cookies
• ¼ cup granulated sugar
• 5 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Instructions

1. Step 1: Mix 1 ½ cups crushed gingersnap cookies, ¼ cup granulated sugar, and 5 tablespoons melted butter until combined and sandy.
2. Step 2: Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes. Let cool.
3. Step 3: In a large bowl, beat the 3 softened cream cheese packages until smooth and creamy.
4. Step 4: Add 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese. Mix until fully combined and glossy.
5. Step 5: Add 3 large eggs one at a time, mixing on low speed after each until just combined.
6. Step 6: In a separate bowl, combine 1 cup pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
7. Step 7: Reserve about one-third of the cream cheese batter and mix it with the pumpkin spice mixture until well combined.
8. Step 8: Pour half of the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin mixture over it, then add the remaining plain batter on top.
9. Step 9: Use a skewer or knife to gently swirl the pumpkin mixture into the plain batter, creating a marbled effect.
10. Step 10: Wrap the bottom of the springform pan with aluminum foil. Place the pan in a larger roasting pan and add hot water halfway up the sides to create a water bath.
11. Step 11: Bake at 325°F (160°C) for 60-70 minutes or until the edges are set and the center slightly jiggles. Avoid opening the oven during baking.
12. Step 12: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then remove and cool completely on a wire rack.
13. Step 13: Refrigerate overnight before slicing for the best texture and clean cuts.

Tips & Variations

• Let all ingredients come to room temperature before mixing for a smooth, lump-free batter.
• Use a water bath during baking to keep the cheesecake moist and prevent cracking.
• Swap gingersnap cookies for graham crackers or Biscoff cookies for a different crust flavor.
• Use brown sugar instead of white sugar in the crust or filling for a richer taste.
• Add a layer of whipped cream on top before serving for extra indulgence.
• Use pumpkin pie spice instead of separate cinnamon, nutmeg, and cloves for convenience.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, freeze the whole cheesecake (without whipped cream topping) wrapped well in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before serving. Reheat is not recommended as it can ruin the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed first to remove excess moisture. Otherwise, the filling may be too watery.

Why did my cheesecake crack?

Cracks often occur due to overbaking, rapid cooling, or not using a water bath. Make sure to bake gently, avoid opening the oven during baking, use a water bath, and cool gradually.

Pumpkin Swirl Gingersnap Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 186 reviews

This Pumpkin Swirl Gingersnap Cheesecake combines the warm, spicy flavor of gingersnap cookies with creamy, smooth pumpkin-spiced cheesecake filling. It features a crunchy gingersnap crust, a luscious cream cheese and pumpkin mixture swirled to create a beautiful marbled effect. Baked in a water bath to ensure a moist texture and crack-free surface, this dessert is perfect for fall gatherings and holiday celebrations.

• Author: Hannah
• Prep Time: 20 mins
• Cook Time: 1 hr 10 mins
• Total Time: 9 hrs 30 mins
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups crushed gingersnap cookies
• ¼ cup granulated sugar
• 5 tbsp unsalted butter, melted

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Instructions

1. Make the Crust: In a mixing bowl, combine 1 ½ cups crushed gingersnap cookies, ¼ cup granulated sugar, and 5 tbsp melted butter. Mix until the mixture resembles a golden, sandy texture that is evenly coated and crumbly.
2. Press and Bake the Crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake in a preheated oven at 325°F (160°C) for 10 minutes. Remove and allow to cool completely.
3. Beat the Cream Cheese: In a large bowl, use a hand or stand mixer to beat the softened cream cheese until it is smooth and creamy, free of lumps.
4. Add Sugar and Vanilla: Add 1 cup granulated sugar and 1 tsp vanilla extract to the cream cheese. Mix on medium speed until the mixture is fully combined, thick, and glossy.
5. Add Eggs One at a Time: Crack in the 3 large eggs, one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent incorporating too much air.
6. Add Pumpkin and Spices: In a separate bowl, mix 1 cup canned pumpkin puree with 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves until well combined.
7. Create the Pumpkin Swirl: Pour half of the cream cheese batter over the cooled crust. Spoon dollops of the pumpkin mixture over the cream cheese layer. Gently swirl the pumpkin into the cream cheese using a butter knife or skewer to create a marbled effect. Repeat with the remaining cream cheese and pumpkin mixture to create multiple swirls.
8. Prepare a Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leaks. Place the pan in a roasting pan and add hot water to the roasting pan until it reaches halfway up the side of the springform pan.
9. Bake the Cheesecake: Bake at 325°F (160°C) for about 60 minutes until the edges are set but the center still gently jiggles. Avoid opening the oven during baking to prevent sinking.
10. Cool and Chill: Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate overnight (at least 8 hours) to allow it to fully set and for easy slicing.
11. Serve: Run a knife around the edges before releasing the springform pan. Slice with a clean sharp knife and serve chilled. Optionally, top with whipped cream before serving.

Notes

• Ensure all ingredients are at room temperature before mixing for a smooth batter.
• Use a water bath to keep the cheesecake moist and crack-free during baking.
• Do not open the oven door while the cheesecake is baking to avoid sinking due to heat fluctuations.
• Swirl the pumpkin mixture gently into the cream cheese for a beautiful marbled look.
• Refrigerate the cheesecake overnight before slicing for the best texture and clean cuts.
• You can make the cheesecake up to 2 days in advance and store covered in the refrigerator.
• Freeze the cheesecake whole without whipped cream topping for up to one month.
• Substitute gingersnap cookies with graham crackers or Biscoff cookies for a different crust flavor.
• Use brown sugar instead of white sugar for a deeper caramel flavor.
• Try pumpkin pie spice instead of individual cinnamon, nutmeg, and cloves for convenience.

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, pumpkin swirl, creamy cheesecake, autumn recipe, holiday dessert