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!

pumpkin cheesecake-3B
pumpkin cheesecake-3B

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

4 eggs

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!

pumkin cheesecake-6BLOGO
pumkin cheesecake-6BLOGO

Gingerbread Loaf with Poached Pears

Hello Fall Baking Season! Woo hoo!! My windows are open and my kitchen smells like warm cinnamon:) When I was in college living in a tiny apartment, my roommate and I would light spice candles. There's just something about those aromas that makes me want to snuggle under a blanket. Now, I actually take the time to bake! I mean, you can't eat candles and gingerbread must be tasted. I'm definitely a newbie when it comes to cooking and baking anything over simple recipes. However, as a photographer I am challenging myself to create more personal dishes to style. My inspiration stems from binge watching "The Great British Baking Show". The breads, cakes, and desserts are mind blowing, not to mention the fabulous subtle British humor:)

Baking a gingerbread loaf with poached pears was a personal first and it turned out pretty darn good. I found it "absolutely scrummy" without a "soggy bottom". Watch the show, seriously its a "spot on" "top bake"!



Poached Pears

~3 bartlett pears

~1 bottle red wine (I used a red table wine)

~1/2 cup organic cane sugar

~1 cup water

~3 cinnamon sticks

~1 vanilla bean

Gingerbread Loaf

~1/2 cup low sugar maple syrup (can substitute molasses)

~2 large eggs

~2/3 cup brown sugar

~1/2 cup vegetable oil

~1 tsp baking powder

~1 tsp baking soda

~1 1/2 Tbsp grated ginger

~1 tsp ground cinnamon

~1 tsp ground nutmeg

~1/4 tsp salt

~2 cups all purpose flour

~2/3 cups vanilla almond milk

Make Pears

Combine all ingredients into medium pot and bring to boil. Then let simmer 15-20 min until pears softened.  Remove pears and set aside.

Make Loaf

Preheat oven to 350 degrees, line loaf pan with parchment paper.

Mix all ingredients together in large mixing bowl.

Place whole pears into loaf pan and spoon batter around them. Bake for 50-60 minutes until toothpick comes out clean. Cool for 10 minutes before removing from pan. Then place loaf on cooling rack for another 15 minutes.

Dust loaf with powdered sugar to serve. (optional)

*make sure pears are not too large or they will fall through loaf. Option to slice pears into halves and only use 3 half for better firmness of gingerbread.

Happy Fall Baking Friends!!