Description
This Pumpkin Swirl Cheesecake combines a crunchy gingersnap crust with a creamy pumpkin-spiced cream cheese filling, all topped with whipped cream and a rich salted caramel drizzle. Perfect for autumn gatherings or festive occasions, this decadent dessert balances tangy cream cheese with warm spices and a luscious caramel finish.
Ingredients
For the Crust
- 1.5 cups crushed gingersnaps
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- Pinch of salt
For the Filling
- 32 oz cream cheese, softened
- 4 eggs
- 1 cup white sugar
- 1/2 cup 5% plain Greek yogurt
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
For the Topping
- Whipped cream
- Salted caramel topping (warmed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a springform pan with non-stick spray and line it with parchment paper for easy removal. A 10-inch pie dish may be used, but a springform pan is optimal for this cheesecake.
- Make the Gingersnap Crust: In a food processor, pulse gingersnap cookies until fine crumbs form. Add melted butter, brown sugar, pumpkin pie spice, and a pinch of salt. Pulse again until well combined. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a glass or your hand.
- Bake and Cool Crust: Bake the crust at 350°F for 12 minutes. Remove from oven and allow to cool completely. Reduce oven heat to 325°F for the next step.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with a hand mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in white sugar, Greek yogurt, and vanilla extract, continuing to beat until the mixture is silky smooth.
- Make Pumpkin Filling: Transfer 2 cups of the cheesecake batter into a separate bowl. Add pumpkin puree, pumpkin pie spice, and cinnamon; mix thoroughly until smooth.
- Prepare Pan for Filling: To prevent leaks from the springform pan, wrap the bottom and halfway up the sides with several layers of aluminum foil.
- Layer and Swirl the Batter: Pour the batter into the cooled crust by layering: start with 3/4 cup of the plain cheesecake batter, then add 3/4 cup of the pumpkin batter. Repeat these layers until all batter is used. Use a toothpick or knife to gently swirl the batters together for a marbled effect.
- Bake the Cheesecake: Bake at 325°F for 30 minutes. Then reduce heat to 250°F and bake for an additional 50 minutes.
- Cool in Oven: Turn off the oven and let the cheesecake sit inside the warm oven for 30 minutes. Then, open the oven door slightly and allow it to cool further for 1 hour.
- Final Cooling and Refrigeration: Remove the cheesecake and bring it to room temperature on the counter for 2-3 hours. Run a knife around the edge to loosen it, then refrigerate overnight.
- Serve: Release the cheesecake ring from the springform pan, using a knife if it sticks. Top with whipped cream and warm salted caramel sauce. Slice using a wet, sharp knife for clean cuts and enjoy.
Notes
- To avoid a cracked cheesecake, make sure to beat the cream cheese until smooth to remove lumps and do not overmix once eggs are added.
- Wrapping the springform pan in foil helps prevent water or batter leaks during baking.
- Allow the cheesecake to cool gradually as sudden changes in temperature can cause cracks.
- For best slicing results, dip your knife in hot water and wipe it clean between cuts.
- You can prepare the caramel sauce ahead of time or purchase pre-made salted caramel topping.
- Prep Time: 1 hour
- Cook Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
