Pumpkin Swirl Cheesecake

Ready In:
1hr 55mins
Serves:
Units:

ingredients

directions

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

@Mary Lord
Contributor
@Mary Lord
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  1. Lisa Gay
    Made this for Thanksgiving. Got lots of nice comments! The gingersnap crust makes all the difference! Thanks for sharing!
    Reply
  2. Funandsweet623
    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!
    Reply
  3. 980780
    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.
    Reply
  4. OLJ830
    Made this for Thanksgiving with rave reviews! I did a graham cracker crust, since that's what I had on hand. I'd like to try the gingersnap crust next time.
    Reply
  5. Sadonia
    The cheesecake was very good and very pretty. I thought it was fun to make. I did put a smigit more cinnamon and nutmeg though.
    Reply
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