Swirled Pumpkin Cheesecake with Gingersnap Cookie Crust

I have a love of Cheesecake.
Now add in some pumpkin and gingersnap cookies and I’m SOLD!
There is nothing difficult about this recipe, well okay the
difficult part is waiting for it to bake and cool.
New York Style Cheesecake is  very thick, creamy and rich.
In other words it is DIVINE!

Swirled Pumpkin Cheesecake with a Gingersnap Cookie Crust
Crust:
2 Cups Gingersnap Cookies ~ crushed
4 TBSP. Butter ~ Melted
1/2 Cup Sugar

Mix ingredients together and press into the bottom
and half way up the sides of a 9″inch Spring form Pan.

Bake at 350 for 8 minutes. Let crust cool completely
before pouring the filling over top.

Cheesecake Filling
3 (8oz.) Cream Cheese ~ softened
1 Cup Sugar
1/4 Cup Flour
4 Eggs
1 Cup Sour Cream
1 C. Pumpkin Puree
1/2 teaspoon Pumpkin Pie Spice
1/8 teaspoon Cinnamon

In a mixing bowl combine first 5 ingredients together until smooth.
Then reserve 1 cup of this mixture to incorporate into the remaining
3 ingredients. Pour half of the Pumpkin filling over the crust.

Next pour a thin ribbon of the plain filling over top,
in a spiral pattern.

Repeat this process using all of both fillings.
Taking a knife, swirl the layers together.

Place on a baking sheet, Bake for 1 1/2 hours.
You might need to bake longer, depending on your oven.
You want the cheesecake to be cooked all the way through.
Test this by inserting a knife into the center of the cheesecake.
If it comes out clean you know it is done.

PURE BLISS,
Lark

Print Friendly