Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust
Course: Dessert
Cuisine: American
Keyword: pumpkin swirl cheesecake with gingersnap crust
Servings: 8 servings
Ingredients
  • 2 cups gingersnap crumbs 8 oz of cookies and pulse in a food processor
  • 1/3 cup butter, melted
Pumpkin Swirl Cheesecake Batter
  • 3 8 oz cream cheese, softened
  • 1 cup sugar, divided
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 3 dashes ground cloves
  • 1 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 325F.

Gingersnap Crust
  1. In a 9 inch round spring form pan, add gingersnap cookie crumbs and melted butter. Mix with a spoon until well combined. Press into the bottom and up the sides of the pan about 1 to 1/12 inches. Bake at 325F for 10 minutes. Remove and let cool.

Pumpkin Swirl Cheesecake Batter
  1. Meanwhile, in a large mixing bowl, combine cream cheese, eggs, vanilla, 3/4 cup of sugar. Beat on low for 1-2 minutes. Remove 1 1/2 cups of the batter, put it into a separate bowl and set aside.

  2. Add pumpkin puree, remaining 1/4 cup of sugar, cinnamon, nutmeg, and cloves to the remaining cheesecake batter.

  3. Cheesecake Assembly

  4. Pour the pumpkin cheesecake batter into the cooled gingersnap crust. Spoon some of the white cheesecake batter onto 6 sections of the pumpkin cheesecake. Make swirls: Dip a knife in a straight horizontal line from one side of the cake to the other four times about 2 inches apart. Repeat from top to bottom.

  5. Bake the swirled cheesecake on 325F for about 55-60 min. on the middle rack position in the oven. Place a pan of water on the rack underneath the cake to help avoid cracking. Let the cake cool for 40 minutes or longer before moving to the refrigerator to get cold.

  6. Drizzle 1-2 tablespoons of caramel ice cream sauce on top of the Pumpkin Swirl Cheesecake before serving.