#PUMPKIN SWIRL CHEESECAKE CRACKER#
#PUMPKIN SWIRL CHEESECAKE FULL#
#PUMPKIN SWIRL CHEESECAKE PRO#

Once cool, blot crust with a paper towel to remove excess butter.

Press crust into the bottom of the springform pan, and about 1/2 inch up the sides of the pan too.Stir in one cup of melted butter until well combined.Finely chop ginger snap and Oreo cookies in food processor (we’ve had our Hamilton Beach “Big Mouth” food processor for years…it’s a workhorse!).Tip: To save time, make the crust first so it can be cooling while you work on the batter. 1/2 package (14.3oz) Oreos (or similar sandwich cookies).1TB brown sugar (may sub regular sugar if needed).1 cup plain pumpkin (canned, unsweetened).This is the best cheesecake I’ve had in recent memory (maybe ever?!) and even received rave reviews from non-pumpkin lovers.įor your convenience in re-creating this recipe, I’ve included shop-able ad links to some of the products we used.

#PUMPKIN SWIRL CHEESECAKE CRACKER#

And instead of a simple graham cracker crust, he amped it up and made a chocolate gingersnap crust. Imagine this: a creamy real cheesecake marbled with pumpkin pie filling. WOW!! It was even more amazing than I remembered - probably because my husband has spent years perfecting his cheesecake-baking technique.

#PUMPKIN SWIRL CHEESECAKE PRO#

(He is definitely the pro baker in our family!) I’ve been begging my husband to make his famous Pumpkin Swirl Cheesecake (he has quite a few “famous” recipes!) and he finally did. Regardless of the temperature (90° in Texas!) I am sooo ready for my favorite season… Pumpkin Spice Lattes are back at Starbucks, so that means it’s Fall…right? When ready to serve, garnish with candied walnuts (see recipe below) and whipped topping.Forget plain ol’ pumpkin pie! This Pumpkin Swirl Cheesecake is the ultimate fall dessert! Smooth, creamy, with a hint of chocolate and spice, it is an all around favorite at our Thanksgiving or holiday table! Remove the cheesecake from the oven and place on a wire rack.Run a knife around the edge to loosen it and allow to cool.When completely cooled, remove the side of the spring form pan and chill your cheesecake several hours (or overnight). Place the cheesecake in a large roasting pan and fill the pan partway with boiling water, making sure not to fill above the foil.(The water bath will keep your cheesecake from drying out, splitting or cracking on top).īake the cheesecake for about an hour and 10 minutes, or until the center of the cheesecake jiggles only slightly when you gently tap the side. Dot the reserved cup of pumpkin batter over the top and with a toothpick swirl the batters to create your design. Top that with half the plain batter, then the remaining half of pumpkin batter and the remaining plain batter to make layers. Spread half of the pumpkin batter over the crust. Into the remaining batter mix the pumpkin puree, brown sugar, molasses and spice. Pour half the batter into a medium bowl and set aside. With a stand mixer ( I love my KitchenAid!) on medium-low, beat the cream cheese, granulated sugar and cornstarch until smooth.īeat in the sour cream and vanilla bean paste, and then the eggs, one at a time, until fully incorporated.

#PUMPKIN SWIRL CHEESECAKE FULL#

Preheat your oven to 325 degrees and set a teakettle full of water to boil.īutter a 9' spring form pan and wrap two layers of foil around the outside.Ĭombine the butter and gingersnap crumbs, stir to coat evenly and press them into the bottom of the pan.Chill until ready to use. (scroll down for printable recipe card) Pumpkin Spice Swirl Cheesecake with Candied Walnutsġ-1/2 cups crushed gingersnap cookies (about 24- 2' round cookies)Ĥ 8-ounce packages of cream cheese, softenedĢ teaspoons vanilla bean paste (or an equal amount of vanilla extract)ģ/4 cup pumpkin puree (homemade or canned)ġ Tablespoon pumpkin pie spice ( homemade or store bought)

Pumpkin swirl cheesecake