This cheesecake combines the creamy texture of cheesecake with the warm spices of pumpkin pie, and the ginger snap graham cracker crust gives it a perfect fall flavor. This will be the only dessert you need on your Thanksgiving table this year.
Ingredients
Roasted Pumpkin Puree:
- 1 small pie pumpkin 2-3lbs
- 1 tbsp butter
Ginger Snap Graham Cracker Crust:
- 20 graham cracker
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 6 tbsp butter melted
Cheesecake Filling:
- 24 oz of cream cheese 3 blocks
- 1 cup organic cane sugar
- 3 large eggs room temperature
- 1 tsp homemade vanilla extract
- ¼ cup sour cream
- ¼ heavy cream
Pumpkin Swirl:
- ¾ cup roasted pumpkin puree (See Notes)
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 egg yoke
- 2 tbsp heavy cream
Instructions
Roast the Pie Pumpkin:
- Preheat your oven to 400 °F. Cut the pie pumpkin in half and scoop out the seeds. Brush the flesh with butter and place cut-down halves on a baking sheet.
- Roast for 40 minutes or until the flesh is tender and easily pierced with a fork.
- Allow to cool, then scoop out the flesh. Place ¾ cup in a bowl and set aside for the pumpkin swirl. (You can freeze the rest for future use or dehydrate it)
- ** TIP** if you don’t have time to roast a pie pumpkin you can used canned pumpkin puree, just make sure its not pie filling pumpkin.
Prepare the Crust:
- Preheat your oven to 350 °F. In a food processor add your graham crackers and pulse until crumbs. Pour crumbs into a medium-sized bowl and add brown sugar, cinnamon, ground ginger and cloves. Mix to combine.
- Pour in the melted butter and mix until all crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch spingform pan, making sure it’s firm and even.
- Bake the crust for 8-10 minutes, then set aside and let it cool.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and organic cane sugar until creamy and smooth, about 2 minutes
- Add the eggs, one at a time, beating on low speed after each addition.
- Mix in the vanilla extract, sour cream, heavy cream until fully combined and smooth.
Prepare the Pumpkin Swirl:
- in a small bowl, whisk together the roasted pumpkin puree, brown sugar, cinnamon, nutmeg, ground ginger, egg yolk, and heavy cream until smooth and creamy.
Assemble the Cheesecake:
- Pour all the cream cheese mixture over the cooled crust, spreading it evenly.
- Spoon dollops of the pumpkin mixture on top of the cheesecake batter.
- Using a knife or wooden spoon, gently swirl the pumpkin mixture into the cheesecake batter to create a marbled effect.
Bake the Cheesecake:
- Preheat the oven to 325 °F
- Once pre-heated place the springform pan in the oven and bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill and Serve:
- After cooling in the oven, remove the cheesecake from the oven and refrigerate for a least 4 hours or overnight.
- Before serving, carefully remove the springform pan ring. Slice and enjoy!
Notes
- Using canned pumpkin puree will save you time and give you the same results
- You can roast the pie pumpkin a day or two before making the cheesecake. Just make sure to keep it in the fridge
- The crust can be made ahead of time as well.
- Serve this cheesecake with a dollop of whip cream to make it extra festive.
Tried this recipe?Let us know how it was!