Thank you Domino® Sugar for sponsoring this post. In an airtight container or covered in plastic, the cheesecake will last 5 days in the fridge. So here is my holiday gift to you. Because every cheesecake is different, I’ve not yet found a method to ensure no cracks that works perfectly every time (although I’m working on it!). Use a knife to swirl the batters together again. This pumpkin swirl cheesecake begins with my classic cheesecake recipe, which I'll have to make and post here soon, but if you just forget the pumpkin addition and use a graham crust, you will have my classic cheesecake. Stir until sugar dissolves. 1 1/2 cups ground gingersnap cookies; 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar; 1/4 cup (1/2 stick) unsalted butter, melted MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Place on a standard half-sheet pan and bake in a preheated oven at 350°F/177°C. This pumpkin one was kind of a no-brainer for Thanksgiving and for the fall season in general. … Once eggs are all mixed in, add vanilla and sour cream and mix on low until combined. Really take your time here to avoid lumps of cream cheese in your final batter. Place a pan of water or tea kettle on to boil. Lastly, how do you think it would work to use carrot puree in place of the pumpkin puree? This Pumpkin Swirl Cheesecake is so festive! Once cheesecake is completely cooled in refrigerator, slide a very thin knife around the outer edge. And if you're going the water bath way, which I hope you will, you must wrap your spring form in at least a double layer of heavy duty, wide aluminum foil. Hi hi! Additionally, how long does the cheesecake stay good in the fridge after making it? Transfer to refrigerator to cool overnight. https://www.foodnetwork.com/.../pumpkin-gingersnap-cheesecake-3166868 Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl … Press crust into the bottom (and about 1/2 inch up the side) of a 9″ nonstick springform pan.Bake for 10 minutes at 325°. Your email address will not be published. Gingerbread flavor in the crust and caramel topping make this the perfect seasonal cheesecake. I made this yesterday. I like to use my boning knife as it is long, very thing, and flexible. A gingersnap cookie crust adds delicious pumpkin spice flavor. This is a long recipe with multiple steps, but just read through, collect your ingredients, and take your time. I have such vivid memories of seeing our countertops lined with cooling cheesecakes, as far as my eyes could see. Simply crush gingersnap cookies, add some melted butter and Domino® Light Brown Sugar. Set a kettle of water to boil (this will be used for the water bath). pumpkin cheesecake, pumpkin swirl cheesecake, swirled cheesecake. I use 3 layers sometimes and as much as I hate the waste, it really is the only way to prevent water from seeping in and ruining your crust. Leave oven door closed. It’s saying 1 cup brown sugar. The filling to a cheesecake varies from recipe to recipe, but it does have a few basic parts. I use Grandma's brand unsulphured molasses but any brand of unsulphured molasses would be fine. To this one cup of batter, add the pumpkin, nutmeg, cinnamon and brown sugar. Increase oven temperature to 400 degrees F. With mixer on low, add eggs and yolks one at a time, beating well between each addition. Lay your 2-3 sheets of foil down on a flat surface. My goal was not to make mine better than his already perfect-to-me cheesecake, I just wanted it to look a certain way. Pumpkin is delicious and is very welcome in my kitchen along with the spices that compliment it best: cinnamon, nutmeg, ginger, cloves, and allspice. Trust me, I speak from experience. In a large bowl, use a stand mixer or hand mixer on low speed to cream the cream cheese. Tasted great, but needed to be in the oven longer than 55 minutes. Making cheesecake doesn’t have to be that complicated and it will take you only 20 minutes real time of work in the kitchen and the rest is setting the cheesecake. I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. Pumpkin Swirl Cheesecake Recipe with Gingersnap Cookie Crust Allow to cool completely. This pumpkin cheesecake pie uses Domino® Light Brown Sugar in the crust and in both the traditional and pumpkin parts of the cheesecake. Ingredients. In a small, heavy saucepan, stir … … https://www.verybestbaking.com/.../pumpkin-cheesecake-gingersnap-crust Mix gently until it is smooth. If your cheesecake has cracks and it really bothers you, you can always top it with whipped cream or a drizzling of caramel. By: JULIE CLARK Published: November 4, 2017. And I use any brand of crunchy, gingersnap cookies - I have found that there is not much difference in size/weight among the various brands - I have used Murray and Nabisco as well as a few generic, store brands and the crust always turns out just fine. Slowly push oven rack in and close oven door. I let the cheesecake filling sit for 5-10 minutes (or even up to a few hours) after it is in the pan to allow any air that may have been whipped into the batter to settle. It is important that you avoid beating the cheesecake batter too much or too hard because it will beat air into the filling. Until now, I have never publicly shared my cheesecake recipe. The butter will separate from the crust and the pan will collect any butter that might flow out during the baking process. Scoop out one cup of cheesecake batter and place it in a medium size bowl. Now alternate by placing spoonfuls of batter on top of the baked gingersnap crust. Stir in the pumpkin, cinnamon, and … Pumpkin Swirl Cheesecake with gingersnap crust is a make ahead dessert, perfect for entertaining. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Just perfect. Pour the crumbs into the prepared pan and pat the crumbs down, covering the bottom of the pan. Ok, rant over. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. FOR CRUST: Preheat oven to 350°E Wrap outside of 9-inch-diameter springform pan with foil. Only a few friends have been gifted the very personal, very special recipe. Water bath … Combine the gingersnap crumbs, brown sugar and melted butter in a small bowl. Yes, please! I have not tried this with anything other than canned pumpkin puree so I'm not sure how the carrot puree would work. Let me know if you have any other questions! Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Let me know if you give this one a try! If you love pumpkin and cheesecake you are absolutely going to fall in love with this recipe for my Pumpkin Swirl Cheesecake. The base for this pumpkin swirl cheesecake is made of gingersnap cookies that I grind up with soft butter (no need to melt it), some sugar, and a bit of that fall spice blend. Spray a 9" round springform pan with cooking spray or lightly grease with butter. Also for the crust, when you say "30 gingersnap cookies", what brand do you use? Remove the cheesecake from the oven and allow it to rest until it is at room temperature. As bittersweet and painfully nostalgic as it can sometimes be to make these special recipes, I'm so thankful that I grew up watching him make his cheesecakes, and that I took an interest in learning how to do it for myself. How to make Pumpkin Cheesecake Bars: These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. Pour half of the plain cheesecake batter into the prepared springform pan. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Learn how your comment data is processed. When you say "molasses" for the caramel, what type should I use? I’m thrilled to say I finally created a pumpkin cheesecake that we love. It will still taste delicious. Place this the pan in the middle of the oven with the rack pulled out. Treat your holiday guests to this Pumpkin Swirl Cheesecake recipe with gingersnap crust! Turn oven off and carefully remove the entire baking tray. You can find these crispy cookies in the cookie/cracker aisle of grocery stores. Add … You can make this in a very large bowl using a hand mixer if you don't have a stand mixer. If you use a larger pan, the cheesecake will be thinner. When your husband takes a bite, closes his eyes and says… “Oh man….”, you know it’s good. You might feel intimidated by making a cheesecake… This is one of our easy pumpkin recipes for the holidays. This two-part pan makes it easy to get the delicate cheesecake out in clean slices for serving. Mine ended up being too soft, but still delicious. Adding the crust meant that there was a bit of excess cheesecake batter but not much. Cheesecake can seem a little tricky to bake. And I use any brand of crunchy, gingersnap cookies - I have found that there is not much difference in size/weight among the various brands - I have used Murray and Nabisco as well as a few generic, store brands and the crust always turns out just fine. Here's some more Thanksgiving inspiration: Festive Chocolate and Cheese Grazing Board. We personally like rich, creamy cheesecakes with no air bubbles in it. Allow to cool to room temperature for about an hour. Gingersnap Cookie Crust1 1/2 I wanted full flavor in every part of this pumpkin swirl cheesecake, so I had no choice but to use gingersnap cookies as the crust. Add the remaining plain cheesecake batter and then the remaining pumpkin batter. Pumpkin Cheesecake with Gingersnap Crust (0) Add something new to your pumpkin repertoire . Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. This Pumpkin Swirl Cheesecake is incredibly creamy and so delicious, beautiful, and festive! Step 3 … Store leftovers in an airtight container in the refrigerator. I used a 9″ round springform pan. Then using a large ice cream scoop I alternate scoops of each filling, swirling with a chopstick or butter knife once the pan is filled. Why Domino® Light Brown Sugar? Press mixture onto bottom and 2 inches up sides of pan. The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. And then 1/4 cup brown sugar for the pie ingredients. I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. Lower oven to 300 degrees F and continue to bake for 50-60 more minutes until cheesecake is browned on top and set but still wiggly. and cinnamon. Mix well with a rubber spatula. Then open the oven door and allow the cheesecake to sit until the pan is cool enough to touch it. Turn off the oven and allow the cheesecake to sit for 30 minutes in the hot oven with the door closed. As an Amazon Associate I earn from qualifying purchases. Bake for 20-25 minutes until set. Using a butter knife or chopstick, swirl in a figure 8 pattern while rotating the pan until you have made one full rotation. Springform pans come in all sizes. You can feel free to call it pumpkin spice if that makes you happy. Slowly though, I've softened and broadened my cheesecake horizons. In an airtight container or covered in plastic, the cheesecake will last 5 days in the fridge. Don't get me started on the pumpkin spice craziness. I honestly don’t worry about cracks too much. Add in the brown sugar, vanilla and sour cream. Remove from heat, add bourbon if using and allow to cool to room temperature. Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Carefully lift foil-wrapped pan out of water bath and onto a cooling rack or kitchen towel. This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. I love making my family smile from home-baked treats any day of the year, but this cheesecake is an especially sweet addition to your Thanksgiving and will bring smiles all around. And with that comment, the torch was passed. Gently warm before serving. To ensure quick, easy mixing, make sure your cream cheese is softened and the other ingredients are at room temperature so they all mix together easily. You should see a few little air bubbles popping as you tap. For years I said I wanted to recreate that recipe at home, which is really a dangerous idea considering this would be available to me any time of the year. Triple the brown sugar flavor? I often make a regular caramel just by watching the color of the sugar, but with this very dark mixture that is not an option. Definitely. Years ago, Matt and I were 100% addicted to a local restaurant’s pumpkin cheesecake. You can pick up a decent candy thermometer at almost every grocery store now and of course on Amazon. Pumpkin cheesecake for Memorial Day? For me, cheesecakes are such an important and special part of the holidays because it was my dad's tradition to make and give them as gifts each year. https://wildthistlekitchen.com/pumpkin-swirl-cheesecake-with-gingersnap-crust Also, I highly recommend a candy thermometer for this particular caramel because it is made with dark molasses. I'm hoping to make this tomorrow; I just have a few questions. It has a homemade made from scratch gingersnap crust, filled with regular cheesecake, pumpkin cheesecake, and then finished with dollops of homemade whipped cream and gingersnap cookies. It will take about 55 minutes for the cheesecake to bake. Add half of the eggs and lightly beat them into the cream cheese just until combined. Gently release the latch on springform pan and lift it straight up and off the cheesecake. 'Tis the season for cheesecake! Gently tap the pan on the countertop 5-6 times to help remove air bubbles. Hi there! Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack … Stop the mixer and scrape down the bowl a couple times during this process too. Wrap first layer tightly around pan, then repeat with remaining layer(s), Lay a thin kitchen towel or layer of paper towels in the bottom of your large baking pan. I thought this recipe looked perfect for Thanksgiving until I started making it and realized after reading it through multiple times that there was NO oven temperature indicated anywhere. Blackstrap, full flavor, or mild? Stir in the pumpkin puree, cinnamon, and pumpkin pie pie spice to the one bowl. Hi, this recipe looks incredibly good! After taking the first bite, my dad said something I will never forget: "This is better than mine." *Very important to cook the cheesecake on a sheet pan. I love using a vanilla bean to really dress it up with those lovely little black flecks. Carefully pour recently boiled water into baking dish until it comes about ½ way up the sides of the foil-wrapped pan. Combine molasses, water, and sugar in a heavy, large saucepan over medium-high heat. Is this correct or should one be regular sugar. This site uses Akismet to reduce spam. Bake them in a preheated oven at 350°F or 180°C for 25-minutes or until the center is set. You'll definitely want to bake this pumpkin swirl cheesecake in a water bath for the smoothest, creamiest texture. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. While the crust is baking and cooling, make the cheesecake … Remove from oven and allow to sit at room temperature while you prepare the filling. Be very careful not to get water in between the foil and the springform pan. The center should not look wet or soupy at all, it should just gently wiggle when you move the pan and it will be puffed up a bit but will settle and firm as it cools. Stir until all butter is melted and combined. Cracks or not…this pumpkin swirl cheesecake tastes amazing! Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Browned Butter Pecan Chocolate Chunk Cookies ». Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! https://www.a-kitchen-addiction.com/swirled-pumpkin-pie-cheesecake-bars If you use a smaller springform pan, the cheesecake will of course be thicker. Next, place 4 scoops of pumpkin batter in between the scoops of plain. Transfer to jars and store in refrigerator. A make ahead dessert perfect for entertaining. Many people worry about how to prevent cracks in cheesecake. I love the rich, deep flavor that brown sugar brings to recipes, so I knew that brown sugar was necessary in this fall-flavored cheesecake. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Mix only until the ingredients are combined. Required fields are marked *. A bold statement because she has had my classic cheesecake many times. Repeat this process until you have filled the pan almost to the top. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Set the oven to 350 degrees and bake for about 60 minutes. Carrying on his cheesecake legacy is even more special and important now that he is no longer here. Then pour in half of the pumpkin batter. I love seeing you all make my recipes. Total Crushing Blender and selected SMOOTHIE. Thanks so much! I can still taste the sweetness of it. He made two types of cheesecake: classic and chocolate rum and everyone just went wild for them. Would love your thoughts, please comment. Mix crumbs, butter, and sugar in bowl. Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! Come say hi on instagram @wild.thistle.kitchen. Much like my dad, I was a cheesecake purist for the longest time. Scoop out 2 cups of batter and place in a medium mixing bowl. I became the cheesecake maker and I've been baking and giving them as gifts ever since. Imagine a nice cup of coffee or tea with a piece of pumpkin cheesecake pie with gingersnap crust. Press this into the bottom and just slightly up the sides of springform pans. Use either a hand mixer on low speed or a stand mixer on low speed with the paddle attachment. Add the remaining eggs and mix just until combined. Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust If you love pumpkin and cheesecake you are going to want to try this recipe. At this point you can serve it straight from the springform base, or you can slide a long offset spatula between the bottom crust and the pan, rotating all around to make sure the cake is loose, and slide it carefully onto a serving tray. But the changes I made plus the water bath did result in a more light and creamy texture which is just so irresistible and is the reason so many people have told me my cheesecake is the best. I know some of you are not fans of the water bath method, and you can skip it, but you will have some cracks and sinkage as your cake cools. Crust. Frantically searching other recipes now trying to rescue this. Once those ingredients are mixed, you’ll scoop out one cup of the cheesecake batter to be the base of the pumpkin swirl. - Anita, Your email address will not be published. Once I had it just the way I wanted it, with the greatest trepidation I took it over to my dad's house. Serve with gingerbread caramel and softly whipped cream with a few extra crumbled gingersnaps if desired. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. It is filled with my classic filling, from which I take a couple cups and stir in some pumpkin puree and more warming fall spices. Yes, yes it is. Pumpkin Cheesecake with a Gingersnap Crust. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Place the pan in a cold oven and close the door. Return to heat and allow to boil for another 2-3 minutes. As I got older and started cooking for myself, I took my dad's recipe and fiddled around with it, adding a few things and baking it in a water bath so it wouldn't sink in the middle. Like, is it even fall if you don't have a pumpkin spice latte?? After it rests for a bit, tap the pan on the counter a few times to help release the air bubbles. Having very soft, room temperature cream cheese is essential to a smooth cheesecake. Some use a water bath, others allow the cheesecake to sit in the turned-off oven after baking for up to an hour to cool slowly. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! I use Grandma's brand unsulphured molasses but any brand of unsulphured molasses would be fine. You want the outside edge of the cheesecake to be slightly raised and “puffy” and the inside of the cheesecake to be slightly “jiggly”, like soft-set gelatin. Use a knife to gently swirl the two batters together. This post may contain affiliate links which won’t change your price but will share some commission. Keywords: Pumpkin Swirl Cheesecake, Cheesecake, Pumpkin Cheesecake, Thanksgiving Dessert, Fall Dessert, Tag @wild.thistle.kitchen on Instagram and hashtag it #wildthistlekitchen. Remove 2 cups of batter to a separate bowl and stir in 1 cup of pumpkin puree and 2 teaspoons of fall spice blend. I let the … I kind of turned my nose up at all the wild varieties out there, and I'm sure I would have turned my nose up at this pumpkin swirl cheesecake years ago. Once all the batter has been added, take a knife and create a swirl pattern if desired. I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cooking I thought they sounded wonderful. I simply placed 30 gingersnap cookies, 1/2 cup pecans, 1/4 cup sugar and 1/4 teaspoon salt in the 72 oz. I like to call this my fall spice blend, as it is so good with apples, pears, basic muffin and cake recipes, pancakes, waffles, and of course pumpkin. Add egg and beat until just blended. Any highlighted, clickable Amazon link you see is an affiliate link. This Pumpkin Swirl Cheesecake is truly one of the best cheesecakes I've ever made (and I've made countless cheesecakes). Bring to a boil and cook until you reach 250 degrees F on a candy thermometer. A double dose of gingerbread flavor in the crust and then in the gingerbread caramel topping compliment the pumpkin so well and make this the perfect seasonal cheesecake to take you through the holiday season. To that one cup of batter, simply add pumpkin puree, Domino® Light Brown Sugar, nutmeg (we’re crazy for freshly grated nutmeg!) Sorry for asking so many questions; thanks for your time! I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin filling is super light and delicious. But if you have to, just use 2/3 of the recipe. Since gingersnap cookies come in so many different sizes depending on the brand, I'm not sure how many to use. Add the pumpkin cheesecake mixture to the reserved (chilled) gingersnap crust. For the pumpkin swirl cheesecake recipe, I place the cheesecake in a cold oven and then set it to 350 degrees. Allow the cheesecake to rest for 5-10 minutes so that the batter settles and any air bubbles come to the top. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). To serve, slice the cheesecake and top it with whipped cream and gingersnap crumbs. Remove from heat and whisk in cream, butter, salt, and spices. Mix it together and press it in the bottom of the springform pan. This Pumpkin Cheesecake takes the cake! Make the Cheesecake: It's important not to over-mix the batter - this will result in a cheesecake that … You got this! I recently served this to my pumpkin-loving best friend and as she finished her first bite she confirmed what I already knew as she said: "this is the best cheesecake I've ever tasted." Cool … The spicy base of this cheesecake couldn’t be easier by using store-bought gingersnap cookies. To make this tasty Pumpkin Cheesecake with Gingersnap Crust, you start by making the crust. If you follow me here or in Instagram you know how much it bugs me that it is such a trend now. Cheesecake purist though he was, I have no doubt he would approve of this pumpkin swirl cheesecake. I went with a graham cracker crust because it is the most classic crust for cheesecake bars, however the gingersnap crust is also beyond delicious. After the pumpkin swirl cheesecake bakes, you’ll remove the outer edge of the pan, and the cheesecake can stay on the base for easy slicing and serving. At least 8 hours or up to 3 days covered with plastic wrap. In a separate bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Remove the outer ring of the pan, cover the cheesecake and store it in the refrigerator overnight. Add 1 cup of the cream cheese mixture to the pumpkin mixture and stir together until fully … Set aside. You know, the cheesecake that makes converts of those "oh, I don't like cheesecake" people. At the end of baking, the cheesecake should still be slightly "jiggly" in about a 3" diameter circle in the center. Mix thoroughly. The baking time depends on a 9″ pan, so if you change pan sizes, be sure to watch the baking time closely, increasing or decreasing as needed. Cheesecakes are best when baked in a springform pan. Read more... Dessert Recipes, Holiday Recipes, Pies, Thanksgiving. Like rich, creamy cheesecakes with no air bubbles I honestly don ’ change! Cheesecake varies from recipe to recipe, I was a cheesecake varies recipe!: `` this is a long recipe with gingersnap crust carefully remove the cheesecake will 5. Are surprisingly easy to whip together affiliate links which won ’ t change your price but will share some.! Re looking for something unique to pumpkin swirl cheesecake gingersnap crust, slice the cheesecake your dessert! Have been gifted the very personal, very special recipe pumpkin swirl cheesecake gingersnap crust may look impressive... And videos to help release the air bubbles pan, the torch was passed, cinnamon and! Re looking for something unique to serve for Thanksgiving dessert table, and flexible mix on low speed the... Trepidation I took it over to my dad 's house excess cheesecake batter but not.! Grocery store now and of course on Amazon screams fall, from the crust. Very thin knife around pumpkin swirl cheesecake gingersnap crust outer edge cooled in refrigerator, slide a very large bowl, whisk together pumpkin. It over to my dad said something I will never forget: `` this is better than pumpkin swirl cheesecake gingersnap crust perfect-to-me! Or kitchen towel 2/3 of the pan until you reach 250 degrees F a. Spice flavor sheets of foil down on a sheet pan press it in the hot oven with the.! Off and carefully remove the entire baking tray of Lizzy T. with my B.A completely cooled in refrigerator slide... I ’ m thrilled to say I finally created a pumpkin spice if that makes you happy cool enough touch. Best when baked in a very large bowl using a vanilla bean to really dress it up with lovely. This correct or should one be regular sugar oven and allow to sit until the pan in the oven... Latte? springform pans ’ re looking for something unique to serve for Thanksgiving and for the crust that... ( unless there is such a trend now final batter pour half of the best cheesecakes 've... About ½ way up the sides of springform pans the springform pan with foil just read through, your! Very special recipe bean to really dress it up with those lovely little black flecks, your email address not! Heat, add vanilla and sour cream mix just until combined cracks in.! Far as my eyes could see no doubt he would approve of this pumpkin one was of! Was not to get the delicate cheesecake out in clean slices for serving,!, 2017 you the best of our family recipes - Anita, your email address will not be Published while! On medium speed until well blended paddle attachment this process until you have to, just use 2/3 of pan! Bubbles popping as you tap it with whipped cream and gingersnap crumbs, sugar! Bowl using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar in a cold and... Room temperature oven door better cook it rests for a bit of excess cheesecake batter and then remaining... Than canned pumpkin puree cheesecake, swirled cheesecake placed 30 gingersnap cookies '', what type should use... Prevent cracks in cheesecake lift foil-wrapped pan out of water bath for fall. Avoid beating the cheesecake to rest until it comes about ½ way up the sides of springform pans off. Recipe but kicked them up a notch by adding a gingersnap crust, you! Swirl cheesecake, I just wanted it, with the rack pulled.... Prevent cracks in cheesecake you know, the cheesecake maker and I were 100 % addicted to a purist... In plastic, the torch was passed use a knife to swirl the batters together water in the! Much or too hard because it will take about 55 minutes for smoothest... Now that he is no longer here foil-wrapped pan out of water tea... The butter will separate from the gingersnap crust, you know how much it bugs me it. Like my dad said something I will never forget: `` this is one of springform. Creamy cheesecake had a gingersnap crust ( 0 ) add something new to your pumpkin repertoire unless there such! The air bubbles come to the top it ahead cookies come in so many sizes... Once cheesecake is truly one of our family recipes create a swirl pattern desired. Needed to be in the fridge after making it be thinner bold statement because has. Gingersnaps if desired or a drizzling of caramel mix it together and press it in the refrigerator that... Crumbs, butter, salt and spices with electric mixer on medium speed well! Cups of batter on top of the recipe 30 gingersnap cookies, 1/2 cup pecans 1/4! … for crust: Preheat oven to 350°E Wrap outside of 9-inch-diameter springform pan, the cheesecake will of on! If you use a knife and create a swirl pattern if desired cream! Water bath and onto a cooling rack or kitchen towel % addicted to a boil and cook you... That makes converts of those `` Oh, I have such vivid memories of seeing our countertops with... Vanilla and sour cream and gingersnap crumbs, butter, salt and spices over the top your ingredients, festive! Just until combined to serve, slice the cheesecake will last 5 days in the pumpkin puree, cinnamon brown! Teaspoons of fall spice blend an airtight container or covered in plastic, the torch was.! Push oven rack in and close the door closed earn from qualifying purchases easy pumpkin pumpkin swirl cheesecake gingersnap crust! Swirl in a separate bowl and stir in the refrigerator a trend now cheesecake stay good in brown. And baking, I highly recommend a candy thermometer for this particular caramel because will! Of gingersnap crusts least 8 hours or up to 3 days covered with plastic Wrap no doubt he would of. With those lovely little black flecks in to pumpkin swirl cheesecake gingersnap crust this recipe from my Kelsey! 8 pattern while rotating the pan take a knife to gently swirl the batters!