Even non pumpkin-fans will LOVE this Pumpkin Swirl Cheesecake! The perfect Fall & Thanksgiving dessert – smooth, creamy, with a hint of chocolate and spice.
Pumpkin Swirl Cheesecake Recipe (with Chocolate Gingersnap Crust)
Pumpkin Spice Lattes are back at Starbucks, so that means it’s Fall…right??
Regardless of the temperature (90° in Texas!) I am sooo ready for my favorite season…
…and pumpkin everything!
I’ve been begging my husband to make his famous Pumpkin Swirl Cheesecake (he has quite a few “famous” recipes!) and he finally did.
WOW!! It was even more amazing than I remembered — probably because Mateo has spent years perfecting his cheesecake-baking technique. (He really does study and practice!)
This time for his Pumpkin Swirl Cheesecake, instead of just a simple graham cracker crust, he amped it up and made a chocolate gingersnap crust.
This is the best cheesecake I’ve had in recent memory (maybe ever?!) and even received rave reviews from non-pumpkin lovers.
Here’s what you need to make Mateo’s Famous Pumpkin Swirl Cheesecake:
- 3 (8oz) bars cream cheese
- 1 cup sour cream
- 1 cup heavy cream
- 4 eggs
- 1 cup plain pumpkin (canned, unsweetened)
- 1 cup sugar
- 1TB brown sugar (may sub regular sugar if needed)
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 TB maple syrup
- 1 TB cornstarch
For the Chocolate Gingersnap Crust:
- 1 box gingersnap cookies (about 13oz)
- 1/2 package (14.3oz) Oreos (or similar sandwich cookies)
- 1 cup melted butter
Tip: To save time, make the crust first so it can be cooling while you work on the batter.
To make the crust:
Finely chop gingersnap and sandwich cookies in food processor (we’ve had our Hamilton Beach “Big Mouth” food processor for years…it’s a workhorse!)
Stir in one cup of melted butter until well combined.
Press crust into the bottom (and about 1/2 inch up the side) of a 9″ nonstick springform pan. Bake for 10 minutes at 325°. Allow to cool completely.
While the crust is baking and cooling, make the cheesecake batter.
To make the pumpkin cheesecake batter:
Add heavy cream, vanilla, and eggs (one by one). Beat until just combined (take care not to over-beat).
Remove 1 cup batter and add to a separate mixing bowl with canned pumpkin, cinnamon, maple syrup, and brown sugar. Mix until the batter is now a creamy orange color.
Pour regular cheesecake batter over crust in springform pan. Add the pumpkin batter in large dollops in a circle.
Use a butter knife to spread the pumpkin batter into a swirl pattern (make sure not to put the knife in more than about 1/2 inch so as not to hit the crust).
Bake for 50 minutes at 325°.
Tip: We put 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.
When cheesecake has finished baking, open the oven door and allow to cool for about 30 minutes before removing cheesecake.
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