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

Scale

For the Gingersnap Crust:

2 cups gingersnap cookie crumbs
¼ cup brown sugar
½ cup melted butter

For the Cheesecake Batter:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 tsp vanilla extract

For the Pumpkin Swirl:

¾ cup pumpkin puree
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 tbsp flour

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Instructions

Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with foil and line the bottom with parchment paper.
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.
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.
Pour 1 ½ cups of this batter into a separate bowl and whisk in pumpkin puree, cinnamon, nutmeg, cloves, and flour.
Pour plain cheesecake batter over the crust, then spoon pumpkin batter on top. Swirl gently with a knife for a marbled effect.
Bake for 60–70 minutes, until the center is just set.

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.