If you love regular cheesecake AND pumpkin cheesecake, you'll love this delicious swirled cheesecake! It's pretty simple to make and the results will impress!
The recipe, from Sally's Baking Addiction, uses purchased gingersnap cookies as the crust. She adds more spices to the crust, but we omit them here because we felt our cookies were plenty spicy! You can also make a graham cracker crust if you prefer.
Our photos and video show us preparing a smaller, 7-inch, cheesecake. If you'd like to do the same, you'll need to use 60 percent of the ingredients below, designed for a traditional 9- or 10-inch cheesecake.
She also provides directions for a traditional water bath for your cheesecake. We prefer not to have our cheesecake in a bain marie. We use a water-filled pan below the cheesecake and add it to the oven as it warms up. It makes the oven nice and steamy. Perfect for minimizing cracks in your cake!
We didn't follow the instructions for tenting your cheesecake with foil to avoid browning. You'll see ours got a little too brown on top, but it still tasted delish :)
ingredients & equipment
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