Pumpkin Swirl Cheesecake

READY IN: 1hr 55mins
Top Review by Lisa Gay

Made this for Thanksgiving. Got lots of nice comments! The gingersnap crust makes all the difference! Thanks for sharing!

Ingredients Nutrition


  1. Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
  2. Press onto bottom of 8 or 9 inch springform pan.
  3. Filling: Beat cream cheese in large mixing bowl until smooth.
  4. Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
  5. Beat on high until smooth.
  6. Add eggs all at once. Beat on low until combined.
  7. Stir in cream.
  8. Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
  9. Spoon plain cream cheese mixture into pan.
  10. Carefully spoon pumpkin mixture over plain.
  11. Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.

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