Pumpkin Swirl Cheesecake

Total Time
1hr 55mins
Prep 1 hr
Cook 55 mins

Ingredients Nutrition

Directions

  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.

Reviews

(5)
Most Helpful

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

Lisa Gay November 25, 2012

This was soooooo good and really not hard to make. I will be making this instead of pumpkin pie from now on. Thanks you so much!

Funandsweet623 January 03, 2010

Very tasty! You can adjust the spices to your own taste (I like a *lot!). Not overly sweet, either. I recommend using a springform pan- if you try to use a standard premade pie crust, you may not have enough room in the dish for all the ingredients.

980780 December 04, 2009

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