Description
This Pumpkin Swirl Gingersnap Cheesecake is fall dessert goals. It’s built on a buttery gingersnap crust, filled with silky layers of classic and pumpkin cheesecake, and swirled to perfection. Rich, warm, and packed with cozy spice—it’s a stunning centerpiece for any fall gathering.
Ingredients
For the Crust:
2 cups gingersnap cookie crumbs
1/4 cup melted butter
For the Filling:
3 (8 oz) blocks cream cheese, softened
3/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
Pumpkin Swirl:
3/4 cup pumpkin purée
1 tsp cinnamon
1/2 tsp pumpkin pie spice
Instructions
Preheat oven to 325°F (160°C). Line a springform pan with parchment.
Mix gingersnap crumbs and melted butter. Press into pan base. Bake 8–10 mins, then cool.
Beat cream cheese and sugars until smooth. Add eggs one at a time. Mix in sour cream and vanilla.
Set aside 1 cup of batter. To the rest, pour over the crust.
Mix pumpkin purée and spices into the reserved batter. Dollop over the cheesecake and swirl with a knife.
Bake 50–60 mins, or until center is just set.
Cool completely, then chill for 4 hours or overnight.
- Prep Time: 20 minutes
- Chill Time: 4+ hours
- Cook Time: 60 minutes
Nutrition
- Calories: 430 / serving
- Sugar: 24g / serving
- Fat: 30g / serving
- Saturated Fat: 17g / serving
- Carbohydrates: 32g / serving
- Fiber: 1g / serving
- Protein: 6g / serving