Effortless Pumpkin Swirl Cheesecake (Printable Version)
# What You'll Need:
01 -
1/3 cup sour cream, softened.
02 -
1 1/2 teaspoons pumpkin pie spice.
03 -
1/4 teaspoon ground cinnamon.
04 -
Optional: Whipped topping.
05 -
1 1/2 cups cookie crumbs made from gingersnaps.
06 -
3 large eggs at room temp.
07 -
1/4 cup regular sugar.
08 -
1/4 cup melted butter.
09 -
32 ounces softened cream cheese.
10 -
1 teaspoon pure vanilla extract.
11 -
Optional: Drizzle of salted caramel.
12 -
1/4 teaspoon ginger powder.
13 -
1 cup pumpkin puree.
14 -
1 1/2 cups white sugar.
15 -
1 1/2 teaspoons cinnamon.
# Preparation Steps:
01 -
Turn on oven to 350°F. Put the rack low. Wrap foil around the springform pan.
02 -
Crush gingersnap cookies into crumbs. Mix those crumbs with melted butter, granulated sugar, and spices. Push it firmly into the bottom of the pan. Bake for 10 minutes and let it cool a bit.
03 -
Blend cream cheese with sugar until smooth for 2 minutes. Stir in vanilla and sour cream. Add eggs, one by one. Scoop out 2 cups of batter. Stir pumpkin and spices into that portion.
04 -
Spoon the plain and pumpkin batters in turns into the pan. Use a toothpick to swirl the two together gently.
05 -
Put the pan into a larger pan for a water bath. Pour in hot water up to 1 inch. Bake for 55 to 70 minutes until the center has a slight jiggle. Let it rest in the oven for an hour. Cool fully, then chill for at least 4 hours or overnight.
# Additional Tips:
01 -
Let all ingredients warm to room temp for a smooth mix.
02 -
Store in the freezer for as long as 3 months.
03 -
Avoid cracks by using the water bath.
04 -
Canned pumpkin works better than fresh for this.
05 -
Keep leftovers in the fridge for up to 5 days.