Pumpkin Swirl Cheesecake
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Sally's Baking Addiction · by Sally★ 4.9

Pumpkin Swirl Cheesecake

NUTRITION · PER SERVING585M COOK
CAL 26%·PRO 18%
CARBS 47G36% OF CAL
1G FIBER10G OTHER36G TOTAL SUGAR
FAT 34G59% OF CAL
19G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich pumpkin spice cheesecake with a gingersnap crust, topped with whipped cream and caramel sauce. It's creamy and spiced, ideal for fall gatherings.

dessertamericanbaked goodgluten freevegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 and 1/2 cups (180g) gingersnap cookie crumbs*
  • 1/4 teaspoon each: ground ginger and ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/3 cup (80g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup (227g) pumpkin puree*
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
  • topping suggestions: salted caramel and whipped cream
PREP
45M
SODIUM
406MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.