A Brief History of Pumpkin Cheesecake
Cheesecake’s origins date back to ancient Greece, but its creamy evolution truly took hold in the U.S. during the 20th century with the introduction of cream cheese. By the 1970s, bakers began fusing classic holiday flavors—like pumpkin pie spices—into cheesecakes, giving rise to the modern pumpkin cheesecake. The addition of gingersnap crust added warmth, spice, and texture, making it the perfect autumn twist for festive gatherings and Thanksgiving feasts.
Pumpkin Swirl Gingersnap Cheesecake – Easy & Delicious Homemade Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Swirl Gingersnap Cheesecake is a show-stopping fall dessert that combines silky-smooth cheesecake with cozy pumpkin spice and a buttery gingersnap crust. The rich, creamy layers are beautifully marbled with pumpkin puree and warm spices, creating an elegant swirl that’s as stunning as it is delicious. Perfect for Thanksgiving, Friendsgiving, or any chilly fall evening, this dessert brings bakery-quality flavor straight to your kitchen.
Ingredients
For the Gingersnap Crust:
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2 cups gingersnap cookie crumbs
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¼ cup brown sugar
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½ cup melted butter
For the Cheesecake Batter:
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24 oz cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 cup sour cream
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2 tsp vanilla extract
For the Pumpkin Swirl:
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¾ cup pumpkin puree
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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1 tbsp flour
Instructions
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Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with foil and line the bottom with parchment paper.
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Combine gingersnap crumbs, brown sugar, and melted butter. Press firmly into the pan to form the crust. Bake for 8 minutes; set aside to cool.
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In a large bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, then blend in sour cream and vanilla until smooth.
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Pour 1 ½ cups of this batter into a separate bowl and whisk in pumpkin puree, cinnamon, nutmeg, cloves, and flour.
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Pour plain cheesecake batter over the crust, then spoon pumpkin batter on top. Swirl gently with a knife for a marbled effect.
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Bake for 60–70 minutes, until the center is just set.
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Turn off oven, crack the door, and let the cheesecake cool for 1 hour before refrigerating for at least 4 hours.
Notes
For a lighter texture, use Neufchâtel cheese instead of cream cheese. Add a drizzle of
caramel sauce or a dollop of whipped cream before serving for extra indulgence.
FAQs
1. Can I make this cheesecake without a water bath?
Yes! To avoid cracks, place a pan of hot water on the oven rack below the cheesecake instead of directly bathing it.
2. Can I use a different crust?
Absolutely. Try crushed graham crackers, digestive biscuits, or even Oreos for a unique twist.
3. How do I know when the cheesecake is done?
The center should still have a slight jiggle when gently shaken. It will firm up as it cools and chills. Overbaking can lead to cracks or dryness.
