Pumpkin Swirl Cheesecake with Chocolate Gingersnap Crust

slice of pumpkin cheesecake with caramel drizzle and gingersnap cookie on top

Pumpkin Swirl Cheesecake with Chocolate Gingersnap Crust

Creamy cheesecake marbled with real pumpkin, atop a crunchy chocolate gingersnap crust - this Pumpkin Swirl Cheesecake is a show-stopping Thanksgiving dessert!

Course Dessert

Cuisine American

Keyword cheesecake, pumpkin, Thanksgiving

Prep Time 30

Cook Time 1

Cooling Time 3

Total Time 4 30

Servings

Calories 434kcal

Author Stacey aka the Soccer Mom

Cost $10

Equipment

9" springform pan
Stand mixer
Mixing bowls

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.

Video

Notes

Nutrition information is provided as an estimate only.

Nutrition