Silky Smooth Pumpkin Swirl Cheesecake

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Posted on January 14, 2012 by 2sisters in

Serves	8-10
Meal type	Dessert

Food and Recipes Blog - Dessert Recipes - Silky Smooth Pumpkin Swirl Cheesecake - Two Sisters Talking share their own recipe for Silky Smooth Pumpkin Swirl Cheesecake.

Ingredients

20 ginger snaps – About 1 3/4 cup, ground to crumbs (for crust)
1/4 cup sugar (for crust)
1/3 cup melted butter (for crust)
5 8oz packages cream cheese (for filling)
1 cup Sugar (for filling)
1 cup sour cream (for filing)
1/2 cup heavy whipping cream (for filling)
2 teaspoons vanilla extract (for filling)
7 slightly beaten eggs (for filling)
to tasteLibby’s Easy Pumpkin Pie Mix (for swirl)

Note

If you like silky smooth cheesecake with a touch of ginger and pumpkin, you’ll want to indulge yourself in this luscious treat.

NOTE: Cheesecake will crack if overbaked. Can use regular graham cracker crumbs, if desired.

Directions

Step 1
Place ginger snaps in food processor and grind until crumb consistency. Place in a medium mixing bowl. Mix in sugar. Stir in melted butter until all ingredients are incorporated.
Step 2
Spread crumb mixture into the bottom of a greased springform pan, going a little up the sides of the pan. Bake in a 350 degree oven for 8 minutes. Cool on wire rack while mixing filling.
Step 3
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream, whipping cream and vanilla and continue to beat until mixed. Slowly add eggs, beating on low speed until just combined. Don’t overbeat.
Step 4
Pour filling mixture into springform pan. Drop the pumpkin pie mix by tablespoon over top of filling the same way you would do for a marble cake. Take a knife and swirl pumpkin pie mix around the top and through the filling, distributing evenly.
Step 5
Double wrap the springform pan with aluminum foil and place in a large pan filled with about 1″ of water. Place in 350 degree oven for approximately 55 minutes.
Step 6
ake springform pan out of water and place on a wire rack to cool for 10 minutes. Using a knife, go around the inside of the pan to loosen from sides. Let cool for 1 hour. Place in refrigerator for several hours or, preferably overnight.