Creamy Pumpkin Spice Swirl Cheesecake
Indulge in the rich and creamy flavors of this Pumpkin Spice Swirl Cheesecake, a delightful twist on a classic dessert. This cheesecake features a luscious layer of spiced pumpkin filling elegantly swirled with a velvety cream cheese base, all sitting atop a buttery ginger snap crust. Perfect for fall gatherings, holiday celebrations, or any special occasion, this cheesecake is sure to become a cherished favorite. Serve with whipped cream for an extra touch of decadence.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
ginger snaps
1 1/2 cups (finely crushed)
butter or margarine
1/3 cup (melted)
flour
4 tablespoons (divided)
cream cheese
2 (8 ounce) packages (softened)
sugar
2/3 cup
ground ginger
1/2 teaspoon
vanilla extract
1 teaspoon
large eggs
4
heavy cream
2 tablespoons
canned pumpkin
2/3 cup
brown sugar
1/4 cup (packed)
ground cinnamon
1/4 teaspoon
ground nutmeg
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium mixing bowl, combine finely crushed ginger snaps, melted butter, and 1 tablespoon of flour. Mix until well combined.
3
Press the mixture firmly into the bottom of an 8 or 9-inch springform pan to create an even crust layer. Set aside.
4
In a large mixing bowl, beat the softened cream cheese on medium-high speed until smooth and creamy. Gradually add sugar, the remaining 3 tablespoons of flour, ground ginger, and vanilla extract. Beat until all ingredients are fully incorporated and the mixture is smooth.
5
Add the eggs, one at a time, mixing on low speed until just combined, being careful not to overmix. Stir in the heavy cream until well blended.
6
Pour 2 cups of the cream cheese mixture into a separate bowl and set aside. To the remaining mixture in the large bowl, add the canned pumpkin, brown sugar, ground cinnamon, and ground nutmeg. Stir until thoroughly combined.
7
Spoon half of the plain cream cheese mixture into the prepared crust and spread it evenly. Then, carefully spoon the pumpkin mixture on top of the plain layer.
8
Use a spatula or knife to gently swirl the two batters together, creating a marble effect, but do not disturb the crust.
9
Bake in the preheated oven for 50 to 55 minutes, or until the center is set and lightly jiggly. The edges will be slightly puffed and a toothpick inserted into the center should come out clean.
10
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this cheesecake?
This cheesecake features a rich and creamy spiced pumpkin filling elegantly swirled with a velvety cream cheese base.
What kind of crust is used for the Pumpkin Spice Swirl Cheesecake?
The recipe uses a buttery ginger snap crust made from finely crushed ginger snaps, melted butter, and flour.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How many packages of cream cheese are required?
You will need two 8-ounce packages of softened cream cheese.
How many eggs are needed for this recipe?
The recipe requires 4 large eggs, added one at a time.
Is there heavy cream in the cheesecake filling?
Yes, the recipe calls for 2 tablespoons of heavy cream to be stirred into the mixture.
How do I create the swirl effect?
Layer the pumpkin mixture over the plain cream cheese mixture and use a spatula or knife to gently swirl them together into a marble effect.
What size springform pan should I use?
The recipe is designed for an 8 or 9-inch springform pan.
How long does the cheesecake need to bake?
Bake for 50 to 55 minutes or until the center is set and lightly jiggly.
How long should the cheesecake chill before serving?
It should be refrigerated for at least 4 hours, though overnight is preferred for the best results.
What spices are used in the pumpkin mixture?
The pumpkin layer is seasoned with ground cinnamon and ground nutmeg.
Does the recipe use canned or fresh pumpkin?
The recipe specifies using 2/3 cup of canned pumpkin.
Can I use margarine instead of butter for the crust?
Yes, the recipe allows for either 1/3 cup of melted butter or margarine.
Is there ginger in the cream cheese filling?
Yes, 1/2 teaspoon of ground ginger is added to the cream cheese base.
How much flour is needed for the recipe?
A total of 4 tablespoons of flour is used, with 1 tablespoon for the crust and 3 tablespoons for the filling.
What type of sugar is used in the filling?
The recipe uses 2/3 cup of granulated sugar for the main base and 1/4 cup of packed brown sugar specifically for the pumpkin layer.
Should I use vanilla extract?
Yes, 1 teaspoon of vanilla extract is added to the cream cheese mixture.
What is the recommended serving suggestion?
Serve the cheesecake with whipped cream for an extra touch of decadence.
How do I know the cheesecake is finished baking?
The edges will be slightly puffed, the center will be jiggly, and a toothpick inserted into the center should come out clean.
Is this recipe suitable for holidays?
Yes, it is tagged as a holiday and Thanksgiving recipe, making it perfect for fall gatherings.
What is the first step in making the filling?
Beat the softened cream cheese until smooth, then gradually add sugar, flour, ground ginger, and vanilla.
How should I prepare the ginger snaps for the crust?
The ginger snaps should be finely crushed before being mixed with butter and flour.
Can I overmix the eggs?
No, you should mix the eggs on low speed until just combined to avoid overmixing.
Do I need to divide the cream cheese mixture?
Yes, you set aside 2 cups of the plain mixture and add the pumpkin and spices to the remaining portion.
How do I prepare the springform pan?
Press the ginger snap mixture firmly into the bottom of the pan to create an even crust layer.
What is the preparation for the brown sugar?
The 1/4 cup of brown sugar should be packed.
What is the texture of the finished cheesecake?
It is described as luscious, velvety, and creamy.
Is there any salt in this recipe?
The provided ingredient list does not include added salt.
Can I use a different type of cookie for the crust?
While the recipe specifies ginger snaps for a spiced flavor, you could experiment, but the ginger snap crust is a key feature of this recipe.
How many total ingredients are in this recipe?
There are 13 ingredients in total for this cheesecake recipe.