Name: Pumpkin Swirl Cheesecake
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12
Ingredients: Gingersnap Cookie Crust:; 1 and 1/2 cups (180g) gingersnap cookie crumbs*; 1/4 teaspoon each: ground ginger and ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted; 1/4 cup (50g) granulated sugar; Cheesecake:; 32 ounces (904g) full-fat brick cream cheese, softened to room temperature; 1 and 1/2 cups (300g) granulated sugar; 1/3 cup (80g) full-fat sour cream, at room temperature; 1 teaspoon pure vanilla extract; 3 large eggs, at room temperature; 1 cup (227g) pumpkin puree*; 1 and 1/2 teaspoons ground cinnamon; 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*; topping suggestions: salted caramelandwhipped cream

Prep 45m

Cook 1h

Total 1h 45m

About This Recipe

This decadent pumpkin swirl cheesecake is made with spicy gingersnap crust and a creamy, spiced pumpkin filling. Topped with salted caramel and whipped cream, this dessert will be the star of your fall menu.

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Pumpkin Swirl Cheesecake

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Ingredients

(Servings: 12)

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Gingersnap Cookie Crust

1 and 1/2 cups (180g) gingersnap cookie crumbs*

1/4 teaspoon each: ground ginger and ground cinnamon

1/4 cup (4 Tbsp; 56g) unsalted butter, melted

1/4 cup (50g) granulated sugar

Cheesecake

32 ounces (904g) full-fat brick cream cheese, softened to room temperature

1 and 1/2 cups (300g) granulated sugar

1/3 cup (80g) full-fat sour cream, at room temperature

1 teaspoon pure vanilla extract

3 large eggs, at room temperature

1 cup (227g) pumpkin puree*

1 and 1/2 teaspoons ground cinnamon

1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*

topping suggestions: salted caramelandwhipped cream

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Nutrition Facts

Calories

484kcal

24%
Fat

27g

41%
Saturated Fat

16g

80%
Carbohydrates

50g

16%
Fiber

1g

4%
Sugar

38g

76%
Protein

9g

18%
Cholesterol

105mg

35%
Sodium

250mg

10%

Percent Daily Values are based on a 2,000 calorie diet.

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