Pumpkin Swirl Cheesecake with Salted Caramel Topping Recipe
This Pumpkin Swirl Cheesecake is a luscious and festive dessert perfect for the fall season. Combining a spiced gingersnap crust with a creamy cheesecake filling swirled with pumpkin puree and warm autumn spices, it offers a delightful blend of flavors and textures. Topped with whipped cream and salted caramel, this recipe is sure to impress at any gathering or holiday celebration.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 5 hours (including cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1.5 cups crushed gingersnaps
- 1/4 cup butter, melted (1/2 stick)
- 1/4 cup brown sugar
- pinch salt
- 1 tsp pumpkin pie spice
Cheesecake Filling
- 32 oz cream cheese, softened
- 4 eggs
- 1 cup white sugar
- 1/2 cup 5% plain Greek yogurt
- 2 tsp vanilla extract
Pumpkin Mixture
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
Toppings
- Whipped cream
- Salted caramel topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a springform pan using non-stick spray and line with parchment paper to ensure easy removal. You may also use a 10-inch pie dish, but a springform pan is preferred for better presentation and ease.
- Make the Crust: In a food processor, blend the gingersnap cookies until they form fine crumbs. Add melted butter, brown sugar, pumpkin pie spice, and a pinch of salt, then pulse until the mixture is well combined.
- Bake the Crust: Pour the crust mixture into the prepared pan and press firmly down using the bottom of a glass or your hand, creating an even layer. Bake for 12 minutes at 350°F, then remove and let cool completely. Reduce oven heat to 325°F (163°C).
- Prepare Cheesecake Batter: In a large bowl, beat softened cream cheese using a hand mixer until smooth. Add eggs one at a time, mixing continuously after each addition. Then mix in white sugar, Greek yogurt, and vanilla extract until the batter is creamy and smooth.
- Make Pumpkin Batter: Take about two cups of the cheesecake batter and transfer it to a separate bowl. Stir in pumpkin puree, pumpkin pie spice, and cinnamon until fully combined and smooth.
- Prevent Leakage: To avoid leaks from the springform pan, especially if yours tends to leak, wrap the bottom and halfway up the sides of the pan with several layers of foil before adding the filling.
- Layer and Swirl the Cheesecake: Pour the cheesecake batter into the crust by alternating layers: start with 3/4 cup of plain batter, then 3/4 cup of pumpkin batter, repeating until both batters are used. Use a toothpick or knife to swirl the batters together gently, creating a marbled effect.
- Bake the Cheesecake: Bake the cheesecake for 30 minutes at 325°F. Then reduce the oven temperature to 250°F and bake for an additional 50 minutes. Turn off the oven and let the cheesecake sit inside the warm oven for 30 minutes to finish baking gently.
- Cool the Cheesecake: After resting in the oven, open the oven door slightly and allow the cheesecake to cool for 1 hour with the door open. Thereafter, bring it to room temperature on the counter for 2-3 hours before refrigerating.
- Chill Overnight: Run a knife around the edge of the cheesecake to loosen it from the pan, then refrigerate overnight to set fully.
- Serve: Remove the cheesecake from the springform pan by gently running a knife around the edges if needed. Top with whipped cream and drizzle with warmed salted caramel topping. Slice using a wet sharp knife for clean cuts, and serve chilled.
Notes
- Using a springform pan helps with easy removal and presentation of the cheesecake.
- Wrapping the pan in foil prevents water leakage if using a water bath or if the pan has potential leaks.
- Allowing the cheesecake to cool gradually and then chilling overnight helps prevent cracks and ensures a creamy texture.
- Use a wet sharp knife to slice the cheesecake cleanly without cracking or breaking.
- If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
