This dessert is perfect for fall, especially if you love pumpkin but can't decide between pie and cheesecake.
The texture and flavor are perfect with the creamy filling and crisp gingernsap crust.
- 1 cup gingersnap crumbs
- 1 cup graham wafer crumbs
- 1/2 cup walnuts
- 1/4 cup sugar
- 1/3 cup melted butter
- Combine all the ingredients and press into the bottom and 1 inch up the sides of a 10-inch springform pan. Bake in a 350 F. oven on the center rack for about 7 minutes or until the crust is fragrant.
- Remove from oven and cool while making the filling. Once cool, wrap the bottom and the edges of the pan in foil to catch any drips that might escape the pan. Leave oven on at 350 F.
Pumpkin Swirl Filling
- 3 8 ounce/250 gram packages cream cheese, softened
- 1 1/2 cups sugar
- 3 tablespoons flour
- 6 eggs, room temperature (divided)
- 1 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 15 ounces / 2 cups pure pumpkin puree
- Place a large pan of hot water on the bottom rack in the oven.
- Beat cream cheese in a large bowl with a mixer until smooth. Add sugar and flour and beat until smooth.
- Turn mixer to lowest speed add the vanilla and then five of the eggs one at a time, until all five eggs have been added. Measure 2 1/2 cups of batter and place in another bowl.
- To the remaining batter add the last egg and all the spices and the pumpkin. Stir slowly until combined.
- Put 1/2 of the pumpkin cheesecake mixture into the cooled crumb crust, then 1/2 of the vanilla cheesecake mixture and repeat. Do not swirl until all the filling has been added.
- Use a knife to gently swirl through the batter.
- Place the cheesecake on the rack above the water bath, not in the water bath.
- Bake for 20 minutes and then lower temperature to 300 F for about 60 more minutes.
- The cheesecake is done with the center is still a bit jiggly but almost set. I use an instant thermometer to be sure. Cheesecake is done at 150 F.
- Turn off the oven but leave the cheesecake in oven with the door partly open for about 20 minutes.
- Remove from oven and run a knife around the edge to help keep it from cracking.
- Cool on a rack completely before chilling. Once it is chilled, wrap well and refrigerate until ready to serve. Cheesecake is best made at least one or two days ahead.