This year marks the ten year anniversary of the Pumpkin Swirl Cheesecake tradition in our home, and I thought I’d share the recipe that I’ve tweaked and changed and made our own over the years. I originally found the recipe on the kraft website in 2004, and since then it’s been removed. I’ve seen other recipes posted online, but this is what ours has become with all our years of research and testing! I commented to my husband that I thought this year was the best one yet, and he said he was inclined to agree, but that it would negate all of the yummy ones of previous years. I still say it was the best!
Pumpkin Swirl Cheesecake
2 c. crushed gingersnaps
3/4 c. crushed graham crackers
4 T. melted, unsalted butter
3 T. granulated sugar
Tip: Before starting any cheesecake, pull the cream cheese and eggs out of the fridge several hours early, so they can come to room temperature. This allows them to incorporate evenly, and quickly, and makes for the best cheesecakes. In a pinch, if I’ve forgotten to pull the eggs, I place them in a bowl of warm water to remove the chill.
Preheat your oven to 375 degrees.
Store bought gingersnaps are very, um, hard. So, I snap them in halves and quarters as I place them in my food processor, and pulse them to crush. Breaking them up a bit before processing helps them to crush more evenly. You can also use a small, open top coffee bean grinder. I keep one in my cupboard for grinding up small amounts of crackers, oats, etc., that comes in really handy.
Measure and pour the 2 cups of crushed gingersnaps into a medium sized bowl to mix the crust.
Crush the graham crackers in the food processor or coffee bean grinder in the same manner. Then, measure and add them to the bowl with the gingersnaps. Add the sugar and melted butter, then toss to mix. Press into the bottom and sides of a 9″ springform pan. Tip: I find a highball glass to be the best way to press the crackers up the sides, and get and even coating of crumbs around the pan.
Bake for 8-10 minutes in your preheated oven, and set aside to cool.
3 – 8 ounce packages cream cheese (softened)
3/4 c. granulated sugar
1 tsp. vanilla
3 eggs (room temp)
In a large sized bowl, beat the cream cheese on medium speed until it’s smooth and creamy. DO NOT WHIP. Add the 3/4 c. of sugar and mix until incorporated. Scrape the sides, then add the vanilla, and one egg at a time, stopping to scrape the bowl in between each egg addition.
Measure 1-1/2 cups of the plain vanilla batter out, and set it aside in a separate bowl.
To the remaining vanilla batter, add:
1 c. canned pumpkin puree
1/4 c. granulates sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
dash of ground cloves
Blend together with a whisk or wooden spoon, until fully incorporated.
(Before proceeding, please check out my keylime cheesecake recipe post for details on how to wrap your pan, and create a waterbath. It also shows how the bar glass is great for shaping the crust!)
Pour half of the reserved vanilla batter in to the bottom of the gingersnap crust that has been baked and cooled. Pour the pumpkin batter over. Then top with spoonfuls of the remaining vanilla batter. Gently swirl a bit with a knife.
Bake for approximately 1 hour 15 minutes at 375 degrees Fahrenheit in a waterbath. I always look for the middle of the cheesecake to be raised and fluffy looking. Remove the cheesecake when it’s fully baked. Cool on a wrack at room temperature for 8 hours, then move to the fridge to chill.Top with whipped cream to serve.
1 c. heavy whipping cream, chilled
1/4 c. powdered sugar
1/2- 1 tsp real vanilla extract
Pour the heavy cream into a mixing bowl, and add the powdered sugar and vanilla. Whip on high speed with an electric mixer until it’s light and fluffy.
This Pumpkin Swirl Cheesecake is even better the second day! Enjoy!
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