Pumpkin Swirl Cheesecake

Yield: Serves 12+

Prep: 45 min

|Bake: 1 hr

Chill: 8+ hrs

Ingredients

Crust:

• 180g gingersnap crumbs (1½ cups)

• ¼ tsp ground ginger

• ¼ tsp ground cinnamon

• 56g unsalted butter, melted (4 Tbsp)

• 50g granulated sugar (¼ cup)

  
  

Filling:

• 904g full-fat cream cheese, softened (4 blocks/32 oz)

• 300g granulated sugar (1½ cups)

• 80g full-fat sour cream (⅓ cup)

• 1 tsp vanilla extract

• 3 large eggs, room temp

• 227g canned pumpkin puree (1 cup)

• 1½ tsp ground cinnamon

• 1½ tsp pumpkin pie spice*

Toppings (optional):

• Whipped cream

• Salted caramel

  
  

Instructions

1. Preheat oven to 177°C (350°F).

   
   

2. Make crust: Mix all crust ingredients until sandy. Press into a 9" or 10" springform pan. Pre-bake for 10 min. Cool slightly. Wrap the pan in foil for water bath.

   
   

3. Make filling: Beat cream cheese + sugar until smooth. Add sour cream + vanilla, then eggs one at a time. Do not overmix.

   
   

4. Create swirl: Set aside 2 cups batter. Stir in pumpkin, cinnamon, and pie spice. Alternate spoonfuls of plain + pumpkin batter into crust. Swirl with knife or toothpick.

   
   

5. Water bath: Place foil-wrapped pan in a large roasting pan. Pour in 1" of hot water.

   
   

6. Bake: 55–70 min. The center should slightly jiggle. Cool 1 hour in the oven with door slightly open.

   
   

7. Chill: Cool to room temp, then chill for at least 4 hours or overnight.

   
   

8. Serve: Remove from pan, add toppings, slice.

   
   

Notes

• Make ahead: Chill overnight or freeze up to 2–3 months.

• Pumpkin: Use canned

• Spice substitute: Use ½ tsp each allspice & ginger, ¼ tsp each nutmeg & cloves.

• Alternate water bath: Place water in a separate pan on lower rack for steam.