One delicious beautiful cheesecake.
Over Thanksgiving my daughter Alexis wanted to make this cheesecake to take to a family dinner. She had a great looking recipe and we decided to make two; one for her and one for us. I’m so glad we did, it was absolutely delicious; smooth, creamy and just the right amount of sweetness.
I’ve never been a fan of pumpkin pie. I make it almost every year and maybe one or two pieces are eaten and then the garbage disposal gets the rest. That did not happen with this dessert. It’s still around a few days later and getting eaten. I think I’m going to freeze slices for hub so he can enjoy it when he’s whining for something sweet; he doesn’t really whine though.
Grandson, Thomas was on hand to help stir. He told me when he arrived at our house that he wanted to learn to cook; music to this Grans ears. Thanks Thomas for your help and you can come cook in Grans kitchen anytime you want.
This recipe came from Sally’s Baking Addition blog. She has all kind of tips for cheesecakes if you want to go to her site and read them. I just didn’t want to repeat all of them. One think I’ve never really done is to bake in a water bath. (Or, I guess I did once and the pan leaked.) I always put a pan of boiling water on the lower rack under the cheesecake and let the steam from that help in the baking. Also, cooling in the oven is important and I have read that before it cools all the way if you will take a knife and run around the edge it will release it some and when it starts to shrink it will not crack. Doesn’t really matter because the taste is what is important and this is a delicious creamy cheesecake that will have you dreaming about when you are going to have your second piece.
BLAST FROM THE PAST: This Chinese Fried Rice is a recipe that is quick to throw together if you have some left over chicken.
Ingredients for crust. Add the melted butter, press into springform pan and bake for 10 minutes at 350°.
I haven’t shown you all the steps but in this step you are mixing in some of the cheesecake batter into the pumpkin puree and spices.
Here is Thomas helping to mix the pumpkin. He really did a good job.
Alternate the batters over the baked crust and then swirl with a knife.
Beautiful, even with the cracks.
Pumpkin Swirl Cheesecake
- 1 1/2 c. graham cracker crumbs
- 1/4 tsp. ground ginger
- 1/4 tsp. cinnamon
- 1/4 c. butter melted
- 1/4 c. granulated sugar
- 4 - 8- oz. blocks cream cheese softened to room temperature
- 1 1/2 cupsgranulated sugar
- 1/3 c. sour cream at room temperature
- 1 tsp. pure vanilla extract
- 3 large eggs at room temperature
- 1 c. pumpkin puree*
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice*
- topping suggestions: salted caramel and whipped cream
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F.
- Make the crust: Pour the graham cracker crumbs into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan about 1-2". No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Allow crust to slightly cool as you prepare the filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until combined. Begin adding spoonfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife, swirl the batters together by dragging the toothpick top to bottom, then left to right.
- I did not cook my cheesecake in a waterbath; instead I put a pan of hot water on the bottom rack under the cheesecake.
- (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the oven and allow to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add toppings, if desired. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
- My cheese still cracked, but when you slice it and put cream on top, no one knows and who would care anyway, it's still delicious.
*Refer to https://sallysbakingaddiction.com/pumpkin-cheesecake/ for tips on cheesecake.