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Pumpkin Swirl Gingersnap Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/pumpkin-swirl-gingersnap-cheesecake-recipe/