Pumpkin Swirl Cheesecake with Chocolate Gingersnap Crust
User Reviews
5.0
3 reviews
Excellent
Pumpkin Swirl Cheesecake with Chocolate Gingersnap Crust
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Creamy cheesecake marbled with real pumpkin, atop a crunchy chocolate gingersnap crust - this Pumpkin Swirl Cheesecake is a show-stopping Thanksgiving dessert!
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Ingredients
For the Cheesecake:
- 3 8oz bars cream cheese
- 1 cup sour cream
- 1 cup heavy cream
- 4 large eggs
- 1 cup plain pumpkin canned, unsweetened
- 1 cup sugar
- 1 TB brown sugar may sub regular sugar if needed
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 TB maple syrup
- 1 TB cornstarch
For the Chocolate Gingersnap Crust:
- 1 box gingersnap cookies about 13oz
- 1/2 package Oreos (or similar sandwich cookies) 14.3oz package
- 1 cup unsalted butter melted
Instructions
To Make the Crust
- Finely chop ginger snap and sandwich cookies in food processor.
- Stir in one cup of melted butter until well combined.
- Press crust into the bottom of the springform pan, and about 1/2 inch up the sides of the pan too.
- Bake for 10 minutes at 325°. Allow to cool completely and blot any excess butter with a paper towel.
To Make the Cheesecake
- Add sour cream to large mixing bowl or bowl of stand mixer.
- Add cream cheese, sugar, and cornstarch and mix on low to medium speed until there are no lumps.
- Add heavy cream, vanilla, and eggs (one by one). Beat until just combined (do not over-beat).
- Remove one cup of the cheesecake batter and add to a separate small bowl with canned pumpkin, cinnamon, maple syrup, and brown sugar. Mix until the batter is now a creamy orange color.
- Pour the plain batter over crust into your springform pan and spread to evenly fill the pan.
- Add the pumpkin batter in large dollops in a circle. Use a butter knife to swirl the pumpkin batter to create a marble effect. Make sure not to put the knife in more than about 1/2 inch so as not to hit the crust.
- Place an oven-safe pan filled halfway with water on the bottom rack in the oven directly under the cheesecake while baking, to help prevent cracking.
- Bake for 1 hour at 325°F, then check for doneness. If needed, bake up to 45 more minutes, in 15 minute increments.
To Cool the Cheesecake
- When cheesecake is done, turn off the oven and open the oven door just a crack. Allow the cheesecake to cool inside the oven (with door cracked open) for about 30 minutes.
- Move the cheesecake to a wire rack on your kitchen counter to cool for another hour.
- Finish chilling in the fridge.
Notes
- Nutrition information is provided as an estimate only.
Nutrition Information
Show Details
Calories
434kcal
(22%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
110mg
(5%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
4145IU
(83%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 110mg | 5% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 4145IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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