What's Cooking America » Cooking Articles » Dessert Recipes » Cake » Cheesecake » Pumpkin Swirl Gingersnap Cheesecake Recipe
- Recipe
- Comments
Pumpkin Swirl Gingersnap Cheesecake Recipe – Pumpkin Gingersnap Cheesecake
Pumpkin Swirl Gingersnap Cheesecake is the best pumpkin cheesecake recipe ever. It is also an easy pumpkin cheesecake to make.
Pumpkin cheesecake with gingersnap crusts an experience in rich warm flavors dancing on your taste buds. The delicate swirling of the pumpkin in the cheesecake makes a beautifully festive holiday dessert.
The recipe was created by Tacy Parker of Oregon. She was inspired by Williams Sonoma Pumpkin Gingersnap cheesecake recipe but decided to still keep a blend of graham crackers. Then she blended vanilla and pumpkin cheesecake flavors together to produce this outstanding cheesecake. It is fun to get creative with cheesecake flavors! Thank you Tacy!
Please read Linda’s tips on Baking A Perfect Cheesecake before making and baking your cheesecake. Check out more of Linda’s Cheesecake Recipes.
Pumpkin Swirl Gingersnap Cheesecake Recipe:
Prep Time
20 mins
Cook Time
1 hr 22 mins
Total Time
1 hr 42 mins
Course:Dessert
Cuisine:American
Keyword:Pumpkin Swirl Gingersnap Cheesecake Recipe
Servings: 10 to 12 servings
Author: What's Cooking America
Ingredients
Pumpkin Swirl Gingersnap Cheesecake:
- 3(8-ounce) packagescream cheese,room temperature*
- 1 3/4cups granulatedsugar
- 3tablespoons all-purposeflour
- 6eggs,room temperature
- 1teaspoonpure vanilla extract
- 3/4teaspooncinnamon,ground
- 1/3teaspoonginger,ground
- 1/3teaspoonnutmeg,ground
- 1/8teaspooncloves,ground
- 1(15-ounce) canpumpkin puree(either canned or homemade)
Gingersnap Crust:
- 3/4cupgingersnap cookies,finely ground
- 3/4cupgraham crackers,finely ground
- 1/3cuppecans,ground (any type of nut may be used - your choice)
- 1/4cup granulatedsugar
- 5tablespoonsbutter,melted
Instructions
Pumpkin Swirl Gingersnap Cheesecake Instructions:
Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 10-inchspringform pan.
Prepare Gringersnap Crust; bake and then set aside to cool before using.
In a large bowl,add the cream cheese, sugar, and flour. Using an electric mixer, beat until smooth. Using low speed, add the 5 eggs, one at a time (beating after each addition. Then beat in the vanilla extract. Transfer 2-1/2 cups of this plain batter to a separate bowl; set aside.
To the remaining batter, add 1 egg, cinnamon, ginger, nutmeg, cloves, and pumpkin puree. Over low speed, beat until just combined. Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.
Pour 1/2 of pumpkin batter over the prepared Gingersnap Crust in the springform pan. Spoon 1/2 of the plain batter over pumpkin layer. Repeat layering until all batter is used.
Using a long knife or the back of a spoon, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.
Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack.
Bake 15 minutes, then lower oven temperature to 300 degrees F. and bake approximately another 60 to 70 minutes or until edges are light brown and center is almost set. There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.
How to tell when cheesecake is done cooking:The cheesecake is done when center is almost set, but jiggles slightly when gently shaken. For a perfect cheesecake, use a cooking thermometer and take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking. Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.
When the cheesecake is done cooking, turn the oven off. Let cake stand in oven, with door ajar, approximately 30 minutes or until center is completely set.
How to prevent cracks in your cheesecake:When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use aninstant-read cooking thermometerto test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.
NOTE: A wonderful looking baked cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely. If a crack should appear, simply blend together some sour cream, powdered sugar, and vanilla extract; spread over the top of the cooled cheesecake when ready to serve.
Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting(the cheesecake will solidify to a perfect consistency during this time). To serve, slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.
LearnHow To Freeze Cheesecakes.
Makes 10 to 12 servings.
Gingersnap Crust Instructions:
Preheat oven to 350 degrees F. and position rack in center of oven(too high or too low of rack placement will cause baking problems).
Lightly grease (butter) a 10-inchspringform pan.
In a small bowl, combine gingersnap crumbs, graham cracker crumbs, pecans, sugar, and butter. Mix well and press firmly onto bottom of prepared springform pan.
Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire rack.
Maintain oven temperate to bake the cheesecake.
Recipe Notes
* To quickly bring cream cheese to room temperature, place unwrapped packages in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.
NOTE: Use a conventional oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer.Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at:Super-Fast Thermapen Thermometer.
Sponsored Content
Watch A Video to Learn to Make Pumpkin Swirl Gingersnap Cheesecake
You might also like:
Chocolate Hazelnut Swirl Cheesecake
This cheesecake is for serious chocophiles. Imagine the hazelnut spread on a bed of crunchy nuts and a piping hot cup of coffee – it’s a sweet temptation.
Chocolate Peanut Butter Cheesecake
Peanut butter and chocolate! T his delightful combination of flavors will remind you of one of your favorite childhood candy bars.
Perfectly Plain Cheesecake
This is just a basic cheesecake recipe, but it can be used as the base for many other varieties. Change the crust, add some chocolate, or just get creative!
Pumpkin Cheesecake
Never again make a pumpkin pie for the holiday. This cheesecake is absolutely wonderful.Let your family be the judge!
Sweet Potato Cheesecake
A wonderful cheesecake with a light sweet potato taste.
Related Recipes
Categories:
Baking Cheesecake Christmas Cream Cheese- Mascarpone Cheese Dessert Recipes Pumpkin Thanksgiving
Comments and Reviews
24 Responses to “Pumpkin Swirl Gingersnap Cheesecake Recipe”
-
Carmen Carter
An absolutely delicious combination of pumpkin pie and cheesecake, and the gingersnap and pecans are genius! A Thanksgiving hit. Thank you!
Reply
-
Michelle Melanson
This was my first cheesecake and it turned out perfectly !! I made it for a friend’s 50th bday party and everyone loved it, even those who weren’t ‘fussy’ about cheesecake had seconds. Instead of using graham crackers with the gingersnap for the bottom, I used all gingersnap. That was the only change I made. I loved the advice on how to stop your cheesecake from cracking, etc. And, it worked!! I did not have one crack in my cheesecake. Thanks so much!
Reply
-
Jenny
My husband made this cheesecake and it was the best I’ve ever had. I don’t normally like cheesecake bc it’s usually dense and stiff or dry, but this was awesome….pumpkin taste was maybe even better the next day or two. Amazingly it’s not too sweet!
Reply
-
Alicia
Trying to choose a recipe for thanksgiving…I usually do a water bath when making cheesecake. Is there a reason behind not doing one for this recipe? Thanks!
Reply
-
Nancy
Alicia, if you have a pan big enough to place you springform and are sure your springform is very well sealed, then place it IN the water bath. I find it easier to place the pan with water on the rack below, there is less of a chance of water seepage.
Reply
-
Laurie
Here’s a hint: I use for a water bath under my cheesecake. I use the the slow cooker liners around my springform pan and the set in the water bath. No leaks, in or out. 😉
Reply
-
Traci Katz
Awesome tip, thanks!
Reply
-
-
-
-
Bessie
Can canned pumpkin be subbed for the canned pumpkin puree ?
Reply
-
Sheila
Yes. It does come pureed in the can.
Reply
-
-
Misty
I love this recipe. This will be my second thanksgiving making it. Last year i made a huge pan and the whole thing was Gone! Thank you for all the technical tips. I love the detail you put into this post.
Reply
-
Dianne
I tried it this Thanksgiving and it was wonderful. Thanks I have been looking for a pumpkin recipe that was not so strong with pumpkin and this fit the bill. Yes you know it is pumpkin but the rich and smooth texture just made the cheesecake delicious. I will certainly do it again. Only had one piece left and yes I ate it after all my quests had gone home and I could sit down and enjoy this wonderful dessert. Thanks
Reply
-
Tarah
Smells so good and not one crack!!
Reply
-
Nancy
I was amazed that the hardest part of making this yummy cheesecake is watching it cook, hoping for now cracks. Thank you for trying the recipe and happy holidays!
NancyReply
-
-
Lori M.
Looking forward to trying this recipe–question hoping someone has a reply—individual springform pans (I believe they are about 6″ from Wilton). How long would I cook & at what temp would I use for this recipe? Would like to make individual cakes for gifting 🙂
Reply
-
Betty
This was delicious! Excellent recipe. I wish I could upload my photo of how perfect it came out!
Reply
-
Nancy
I would love to see it! Glad you liked it, it’s my favorite cheesecake. Please post your photo to our Facebook or Instagram page and tag us at
Instagram: @whatscookingamerica
Facebook: @whatscookingusaThank you!
NancyReply
-
-
Ann
Absolutely the best pumpkin cheesecake. It came out beautifully. I didn’t and I wouldn’t change a thing about this recipe. The family raved about it. Thank you.
Reply
-
Ann
Hi again,
I believe it would be helpful to place the instructions for the crust first before the instructions for the filling as the crust is made first. I found myself scrolling up and down from the assembly instructions and the ingredients for the crust. Just a thought. Thanks again.Reply
-
Jern
Making this today, as is, and will let you know how it turns out! I have a great recipe I have used for years, but it’s in a tub in the garage following a big remodel. This could be my new “go to” recipe. Thanks and here’s to this turning out 🙂 Happy Thankssgiving!
Reply
-
Beverly Bouverette
This is MY favorite cheesecake. Since I found this recipe 3 years ago, I have made it every single year for Thanksgiving and Christmas. It is a HUGE hit with my family and friends. I have experimented with the crust a little but truly, this cheesecake is the BEST!
Reply
-
Heather
I made this for Thanksgiving this year and it was a big hit. Everyone loved it!
Reply
-
Sandy
So I baked this today for the upcoming Thanksgiving holiday. I did get a crack and want to fix it as you recommend in the recipe. Could you share proportions for the sour cream, confectioners sugar and vanilla?
Reply
