Pumpkin Swirl Cheesecake is a new take on the classic pumpkin pie that will wow everyone at your holiday table! Don’t be intimidated by making cheesecake at home- it’s super simple and super delicious!
I have a confession, you guys. Are you ready?
I don’t like pumpkin pie.
There, I said it. I just don’t. The texture is weird. The crust is usually kind of soggy. I’m just not into it. I want to like it, and if I top it with an obscene amount of whipped cream, I can get through a slice.
But life is not meant to “get through”. Especially not when it comes to dessert.
Enter this Pumpkin Swirl Cheesecake. Everything that’s good about pumpkin pie- the sweet spiced pumpkin flavor, and everything that’s good about cheesecake. Combined into one out of this world dessert.
Are you intimidated by the idea of making cheesecake at home? Don’t be! I’m going to let you in on my number 1 secret for a perfect cheesecake without unseemly cracks on the top. Are you ready?
How do I prevent ugly cracks in your cheesecake?
Put on a topping.
Works every time.
Not only is it delicious, but the Pecan Praline Sauce on this cheesecake covers up any cracks that could occur.
I’ll be honest, I’ve made a lot of cheesecakes in my day. Sometimes they crack, sometimes they don’t. Sometimes I do a water bath, sometime’s I don’t. And I just don’t think it’s worth fussing about. Cracks don’t make it taste any less delicious. So just save yourself the worry, and slap on some caramel sauce and whipped cream and feel fancy!
Pumpkin Swirl Cheesecake
However, the one trick that really does help prevent really big cracks is to let the cheesecake cool in the oven, with the door closed. Once the cheesecake is almost completely set, turn the oven off and let the cheesecake cool in the oven until the oven is cool, and then transfer to the fridge.
You can also freeze cheesecake! Wrap tightly in saran wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight, and serve with the pecan praline sauce and whipped cream when you’re ready to eat.
Let me tell you what makes this cheesecake out of this world delicious. It starts with the gingersnap crust. Oh so delicious. Any brand of store bought gingersnaps will do. You want the ones that come in a box, that arebout the size of an Oreo cookie.
The cheesecake is perfectly spiced, and the swirl of regular cheesecake and pumpkin cheesecake is beautiful to look at it and even more beautiful to taste!
Topped with a smooth and rich Pecan Praline sauce and whipped cream, pumpkin perfection.
This is the only dessert you need on your table this holiday season! It’s got something for everyone, and it’s a total showstopper!
If pumpkin is your jam, you gotta try my amazing Pumpkin Spice Swig Cookies and Pumpkin Chocolate Chip Muffins!
Ingredients
Method
- Preheat oven to 325 degrees F. Mix crushed gingersnap cookies and butter and press into the bottom of a 9-inch springform pan.
- Beat softened cream cheese (very important that it is completely softened!), 3/4 cup of the sugar and the vanilla in the bowls of a stand mixer or in a large bowl with a hand mixer until very smooth. Add eggs one at a time, mixing well between each addition.
- Set aside 1 1/2 cups of the batter in a small bowl.
- Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. or until center is almost set. Turn off oven and leave cheesecake inside, with the door closed, until oven is completely cooled. Refrigerate at least 4 hours, or overnight.
- Preheat oven to 350 degrees. Spread pecans into a single layer on a baking sheet. Bake for 15 minutes, flipping over once half way through.
- In a small saucepan over low heat, combine the brown sugar, evaporated milk, butter and honey or corn syrup.
- Bring mixture to a simmer, and whisk constantly, until mixture thickens.
- Remove from heat and stir in the vanilla extract, salt and toasted pecans.
- Allow to cool and refrigerate. To serve, microwave sauce 30 seconds at a time in the microwave until it is warm. Spoon over cheesecake just before serving.
Everything you make is always so pretty!!! Can’t wait to make this beauty!