A rich and creamy pumpkin cheesecake!
For the Crust
- 2 cups ground gingersnaps
- 1 stick butter, melted
- 6 tablespoons sugar
For the Filling
- 3 (8-ounce) cream cheese (room temperature)
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 1 cup sugar
- 1-pint sour cream
- 1 cup heavy cream
- 2 tablespoons flour
- 4 eggs, plus 2 egg yolks
- 1 (15-ounce) can pumpkin puree
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon all spice
- 1/8 teaspoon nutmeg
- Preheat oven to 325 degrees
- In a medium bowl combine the gingersnaps with the butter. Press the gingersnap/butter mixture into an even layer in a springform pan, taking it up the sides about halfway. Chill the crust in the fridge
- While the crust is chilling, make the filling.
- Using a mixer combine the cream cheese, vanilla, lemon juice, sugar, sour cream, heavy cream, flour, and the 4 eggs. Mix until well combined. In a separate bowl, mix the pumpkin puree, 2 egg yolks, and all the spices until well combined. Add about 3 cups of the plain cheesecake filling to the pumpkin mixture and stir to combine. At this point, you should have 1 bowl with plain filling and 1 bowl with pumpkin cheesecake filling.
- Layer the different fillings in a 9-inch springform pan, alternating flavors. Using a small spatula, carefully swirl the fillings together to get the marbled look. Be careful not to touch the crust with the base of the spatula.
- Bake the cheesecake at 325 degrees for 20 minutes. After 20 minutes, lower the heat to 300 degrees and bake for another 40 minutes. After the 40 minutes, turn the oven off and let the cheesecake sit in the oven for at least an hour. The cheesecake is done when it’s mostly firm but still jiggles in the middle. Cover the cheesecake and store in the refrigerator overnight
Adapted from my friend Toni’s family cheesecake recipe
- Category: Dessert