Effortless Pumpkin Swirl Cheesecake (Print Version)
# Ingredients:
01 -
1/4 cup melted butter.
02 -
1/4 teaspoon ground cinnamon.
03 -
1/4 teaspoon ground ginger.
04 -
1 1/2 cups crushed gingersnap cookies.
05 -
32 ounces softened cream cheese.
06 -
1/3 cup sour cream, softened.
07 -
1 teaspoon vanilla extract.
08 -
1 1/2 teaspoons pumpkin pie spice.
09 -
1 1/2 teaspoons ground cinnamon.
10 -
1/4 cup sugar.
11 -
1 1/2 cups white sugar.
12 -
3 large eggs, room temperature.
13 -
1 cup canned pumpkin purée.
14 -
Optional: Use caramel sauce with a pinch of salt.
15 -
Optional: Add a dollop of whipped cream on top.
# Instructions:
01 -
Preheat to 350°F. Move rack closer to the bottom. Cover the springform pan in aluminum foil.
02 -
Crush the gingersnap cookies into fine crumbs. Combine with sugar, spices, and melted butter. Press firmly into the prepared pan. Bake for 10 minutes. Let it cool for a bit.
03 -
Blend cream cheese and sugar for a couple of minutes. Stir in sour cream and vanilla extract. Add the eggs, mixing them in one at a time. Take out 2 cups of the batter and mix with the pumpkin purée and spices.
04 -
Spoon the plain and pumpkin batters into the pan one after another. Use a toothpick to swirl them together gently.
05 -
Set the pan inside a larger roasting dish. Pour hot water in the dish about an inch deep. Bake for 55-70 minutes. The middle should jiggle just a little. Let it cool in the oven for an hour, then completely at room temperature. Chill in the fridge for at least 4 hours, best overnight.
# Notes:
01 -
Warm ingredients mix together more smoothly.
02 -
Keep in the freezer for a maximum of 3 months.
03 -
A water bath keeps cracks away.
04 -
Use canned pumpkin; skip fresh ones.
05 -
Will stay fresh for 5 days in the fridge.