Description
Indulge in a rustic pumpkin swirl cheesecake with a crumbly gingersnap crust, creamy pumpkin spice filling, whipped cream, and caramel drizzle. Perfect for fall gatherings!
Ingredients
For the Crust:
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup brown sugar
- 6 tbsp melted butter
For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
For the Pumpkin Swirl:
- 1 cup pumpkin puree
- ⅓ cup brown sugar
- 2 tsp pumpkin pie spice
For Topping:
- Whipped cream
- Caramel sauce
Instructions
- Prepare the crust – Mix gingersnap crumbs, brown sugar, and melted butter. Press into springform pan and bake at 350°F (175°C) for 10 minutes.
- Make cheesecake filling – Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla.
- Pumpkin swirl – Combine 1 cup cheesecake filling with pumpkin puree, brown sugar, and pumpkin spice.
- Assemble – Pour plain filling into crust. Add spoonfuls of pumpkin mixture and swirl with a knife.
- Bake – Place pan in water bath. Bake at 325°F (163°C) for 60–70 minutes, until center is set but slightly jiggly.
- Cool & chill – Cool completely, then refrigerate at least 4 hours or overnight.
- Serve – Top with whipped cream and drizzle with caramel sauce before slicing.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Don’t over-swirl the pumpkin mixture—less is more for a rustic look.
- Bake in a water bath to minimize cracks (but remember, cracks = charm in this rustic version).
- Make it a day ahead—the flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 70 minutes