Swirled Pumpkin Cheesecake Delight with Gingersnap Crust
This Swirled Pumpkin Cheesecake Delight combines the rich flavors of classic pumpkin pie with the smoothness of cheesecake, making it the perfect dessert for any occasion. The crunchy gingersnap crust adds a delightful texture, while the creamy filling captivates the taste buds with hints of warm spices. Ideal for Thanksgiving or a cozy gathering, this no-fuss dessert is simple to make yet indulgent enough to impress your guests. Enjoy the unique marbled presentation that makes each slice a feast for both the eyes and the palate!
N/A
Servings
245
Calories
13
Ingredients
Ingredients
Gingersnap cookies
2 cups (finely crushed)
Pecans
1/4 cup (finely chopped)
Butter
1/4 cup (melted)
Brown sugar
1/4 cup (packed)
Ground cinnamon
1 teaspoon (divided (1/2 teaspoon for crust, 1/2 teaspoon for pumpkin batter))
Canned pumpkin
1/2 cup
Flour
1 tablespoon
Freshly grated nutmeg
1/4 teaspoon
Ground cloves
1/4 teaspoon
Cream cheese
3 (8-ounce) packages (softened)
Granulated sugar
1 cup
Vanilla extract
1 1/2 teaspoons
Eggs
3
Instructions
1
Preheat your oven to 325°F (165°C). Prepare a 9"x13" baking pan by lining the bottom and sides with parchment paper or aluminum foil, ensuring an overhang for easy removal later. Set it aside.
2
For the crust, pulse the gingersnap cookies in a food processor until finely crushed. In a mixing bowl, combine the crushed cookies with brown sugar, cinnamon, chopped pecans, and melted butter until well mixed. Press this mixture evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes, or until fragrant and slightly firm. Remove from the oven and let it cool.
3
While the crust is cooling, prepare the pumpkin batter. In a medium bowl, mix together the canned pumpkin, flour, ground cinnamon, nutmeg, and ground cloves until fully combined. Set this mixture aside.
4
Now, prepare the cream cheese batter. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until smooth. Incorporate the eggs one at a time, ensuring low speed and minimal mixing after each addition to avoid overmixing.
5
To create the marbled effect, gently fold about one third of the cream cheese batter (approximately 1 1/2 cups) into the pumpkin mixture until smooth. Pour the remaining cream cheese batter over the cooled crust and spread it evenly. Then, dollop the pumpkin mixture in large spoonfuls over the cream cheese layer. Use the tip of a table knife or a thin metal spatula to gently swirl the two batters together to achieve a marbled design.
6
Bake in the preheated oven for 25 to 30 minutes, or until the center is just set and only slightly jiggles when gently shaken.
7
Allow the cheesecake bars to cool completely in the pan on a wire rack. Once cooled, cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 24 hours, before lifting it out using the parchment overhang and cutting into squares.
Nutrition Information
14.7g
Fat
25.5g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Swirled Pumpkin Cheesecake Delight with Gingersnap Crust?
It is a dessert that combines the rich flavors of classic pumpkin pie with smooth cheesecake, featuring a crunchy gingersnap crust and a beautiful marbled presentation.
What ingredients are needed for the gingersnap crust?
The crust requires 2 cups of finely crushed gingersnap cookies, 1/4 cup of finely chopped pecans, 1/4 cup of melted butter, 1/4 cup of packed brown sugar, and 1/2 teaspoon of ground cinnamon.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 325°F (165°C).
How do I prepare the baking pan?
Prepare a 9x13 inch baking pan by lining the bottom and sides with parchment paper or aluminum foil, ensuring an overhang for easy removal.
How long should the crust be baked?
The gingersnap crust should be baked for 12 to 15 minutes, or until it is fragrant and slightly firm.
What ingredients are in the pumpkin batter?
The pumpkin mixture consists of 1/2 cup canned pumpkin, 1 tablespoon flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cloves.
How much cream cheese is required for this recipe?
You will need three 8-ounce packages of softened cream cheese.
How do I make the cream cheese batter?
Beat the softened cream cheese until smooth, gradually add 1 cup of granulated sugar and 1 1/2 teaspoons of vanilla extract, then incorporate 3 eggs one at a time.
Why should I add the eggs one at a time and mix at low speed?
Adding eggs one at a time and using low speed helps avoid overmixing the batter, which can affect the cheesecake's texture.
How do I create the marbled effect in the cheesecake?
Fold 1 1/2 cups of the cream cheese batter into the pumpkin mixture. Spread the remaining cream cheese batter on the crust, dollop the pumpkin mixture on top, and swirl them together using a knife or spatula.
How long does the entire cheesecake bake?
The cheesecake bars should bake for 25 to 30 minutes.
How can I tell when the cheesecake is finished baking?
The cheesecake is done when the center is just set and only slightly jiggles when the pan is gently shaken.
How long does the cheesecake need to cool and chill?
Allow it to cool completely on a wire rack, then chill it in the refrigerator for at least 4 hours, or up to 24 hours.
How many calories are in a serving of this cheesecake?
Each serving contains approximately 245 calories.
What is the fat content per serving?
There are 14.7 grams of fat per serving.
How many grams of protein are in each serving?
Each serving provides 4.2 grams of protein.
What is the carbohydrate count per serving?
There are 25.5 grams of carbohydrates per serving.
Are there nuts in this recipe?
Yes, the crust contains 1/4 cup of finely chopped pecans.
What kind of pumpkin should I use?
The recipe calls for 1/2 cup of canned pumpkin.
Can I use aluminum foil to line the pan?
Yes, you can use either parchment paper or aluminum foil to line the 9x13 inch baking pan.
What spices are used in the pumpkin batter?
The pumpkin batter uses ground cinnamon, freshly grated nutmeg, and ground cloves.
How much butter is used in the crust?
The crust requires 1/4 cup of melted butter.
How much sugar is in the cream cheese filling?
The cream cheese batter uses 1 cup of granulated sugar.
How many eggs are used in the recipe?
A total of 3 eggs are used in the cream cheese batter.
Is there any flour in the cheesecake filling?
Yes, there is 1 tablespoon of flour mixed into the pumpkin batter component of the filling.
What size pan is needed?
The recipe is designed for a 9x13 inch baking pan.
How do I remove the cheesecake bars from the pan?
Use the parchment paper or foil overhang to lift the entire cheesecake out of the pan before cutting it into squares.
What is the total count of ingredients used?
This recipe requires 13 ingredients in total.
How much vanilla extract is needed?
The recipe calls for 1 1/2 teaspoons of vanilla extract.
Is this a good dessert for Thanksgiving?
Yes, it is described as an ideal dessert for Thanksgiving or cozy gatherings due to its classic pumpkin and spice flavors.