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Pumpkin Swirl Cheesecake
A creamy cheesecake swirled with spiced pumpkin and topped with gingersnap crust—perfect for fall entertaining.
★★★★☆
(108 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time45 min
Bake time1 hr
Total time9 hr 45 min
Makes12
Ingredients
1
1 and 1/2 cups (180g) gingersnap cookie crumbs*
2
1/4 teaspoon each: ground ginger and ground cinnamon
3
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
4
1/4 cup (50g) granulated sugar
5
32 ounces (904g) full-fat brick cream cheese, softened to room temperature
6
1 and 1/2 cups (300g) granulated sugar
7
1/3 cup (80g) full-fat sour cream, at room temperature
8
1 teaspoon pure vanilla extract
9
3 large eggs, at room temperature
10
1 cup (227g) pumpkin puree*
11
1 and 1/2 teaspoons ground cinnamon
12
1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
13
topping suggestions: salted caramel and whipped cream
Ready to bake?
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