Pumpkin Swirl Cheesecake
Welcome to my favorite dessert! Yes, cheesecake and I have a long history of baking satisfaction. But, I must keep it real and tell you that this is the first pumpkin flavored cheesecake I have ever made. Shocker right?! Because we all know I love pumpkin:) That being said, its super easy to do and you will be having self control conflict about eating the entire thing. I gave away several slices, shared some with my boyfriend, and after realizing I was using a spoon to grab bites off the plate, while standing in the open fridge door at odd hours of the day and night....(so true)..I froze the rest to save myself. At least now, it will have to thaw for me to eat!
Reasons why you need this cheesecake in your life:
- Fun and easy to make!
- You get to smash gingerbread cookies with a rolling pin:)
- Even if you get a crack it still tastes amazing
- Your friends and family will be impressed with your swirl skills
- Perfect dessert for holiday get togethers
Ok..here is how you create this Pumpkin and Vanilla Swirl Cheesecake with a Gingerbread Cookie Crust!!!
2 sleeves of Lars Swedish Ginger Snaps (about 25 cookies)
1/4 cup melted unsalted butter
4 (8oz) packages cream cheese
1 cup organic sugar
1 can of pumpkin puree
1 tsp vanilla
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp pumpkin spice
pinch of ground cloves
Preheat oven to 325 degrees F. Line bottom of spring form pan with parchment paper. I cut a circle smaller than rim of pan.
Place gingerbread cookies into a ziplock bag, removing all execs air. Smash cookies with rolling pin until transformed into crumbs. Add crumbs to bowl and stir in melted butter. Spoon mixture onto bottom of pan and evenly press into corners with fingers.
Beat together cream cheese, 3/4 cup of sugar, vanilla and eggs. Once evenly blended, remove 1 1/2 cups of batter and place in separate bowl.
Next add remaining sugar, pumpkin and the spices to mixer bowl. Blend thoroughly.
Now you should have a bowl of pumpkin batter and one with vanilla batter.
Pour half of the pumpkin batter into pan onto crust. Then add half of the vanilla batter in spoonfuls across the top. Gently make lines with knife to create a swirl of colors.
Repeat this step with remaining batter.
Bake cheesecake for 55min. or until there is only a slight jiggle in the very center. It will finish setting while on the cooling rack. Cool completely on rack and then chill in refrigerator for a minimum of 4 hours.
Top with crumbled ginger bread cookies, slice, and serve!