Pumpkin Swirl Gingersnap Cheesecake Recipe
This Pumpkin Swirl Gingersnap Cheesecake combines a crunchy spiced gingersnap crust with a creamy, cinnamon-spiced pumpkin filling swirled into classic cheesecake batter. Baked in a water bath, it delivers a smooth, crack-free texture perfect for fall celebrations or cozy nights in. Rich, flavorful, and with a beautiful marbled look, it’s a seasonal treat that’s both impressive and easy to make.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 10 to 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups crushed gingersnap cookies
- ¼ cup granulated sugar
- 5 tbsp unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- Make the Crust: In a bowl, combine 1 ½ cups crushed gingersnap cookies, ¼ cup granulated sugar, and 5 tbsp melted unsalted butter. Mix until the mixture is sandy and evenly coated.
- Press and Bake the Crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan. Bake in a preheated oven at 325°F (160°C) for 10 minutes, then let the crust cool completely.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
- Add Sugar and Vanilla: Add 1 cup granulated sugar and 1 tsp vanilla extract to the cream cheese. Mix until fully incorporated and glossy.
- Add Eggs One at a Time: Add 3 large eggs, one at a time, mixing on low speed after each just until combined to avoid overmixing.
- Make the Pumpkin Mixture: In a separate bowl, stir together 1 cup canned pumpkin puree, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves until evenly combined.
- Layer and Swirl: Pour about two-thirds of the cheesecake batter over the cooled crust. Spoon the spiced pumpkin mixture over the batter, then dollop the remaining cheesecake batter on top. Using a butter knife, gently swirl the pumpkin mixture into the batter to create a marbled effect.
- Bake in Water Bath: Wrap the springform pan tightly in aluminum foil. Place it into a roasting pan and pour hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 55 to 65 minutes, until the center is just set but still slightly jiggly.
- Cool Slowly and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks. Remove from the water bath, unwrap, then refrigerate for at least 4 hours or overnight for best texture and clean slicing.
Notes
- Let all ingredients come to room temperature before mixing to ensure a smooth batter.
- Use a water bath during baking to keep the cheesecake moist and prevent cracking.
- Do not open the oven door while baking, as heat fluctuations can cause the cheesecake to sink.
- Swirl the pumpkin mixture gently for a beautiful marbled look.
- Refrigerate overnight before slicing for cleaner cuts and optimal texture.
- Substitute gingersnaps with graham crackers or Biscoff cookies if preferred.
- Use brown sugar instead of white sugar for a deeper, richer flavor.
- Add a layer of whipped cream or crème fraîche on top before serving for extra indulgence.
- You can prepare the cheesecake up to 2 days in advance, storing it tightly wrapped in the fridge.
- Freeze the cheesecake whole (without whipped cream topping) for up to 1 month.
Keywords: Pumpkin cheesecake, gingersnap crust, fall dessert, creamy cheesecake, pumpkin swirl, holiday dessert, spiced cheesecake
