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Pumpkin Cheesecake Swirl

Do you want to know a secret?

Thanksgiving is my favourite holiday. Don’t get me wrong Christmas is a super duper close second and for highly similar reasons as Thanksgiving. However, during the Holiday season there is a large divide between different beliefs (which there is nothing wrong with by the way). Thanksgiving is much more inclusive and is something that most people can celebrate together.

So, to state the obvious, Thanksgiving is a really good excuse to sit and reflect on how amazing our lives our and how much we have to be thankful for. Additionally, the FOOD!!! OH, the food. The turkey, gravy, mashed potatoes, and pumpkin pie (or in this case, cheesecake) induced comas that happens after your meals is possibly the most comforting feeling (albeit not comfortable). Plus sharing a delicious meal with family and loved ones… well, let’s face it, there is nothing better.

I’m lucky enough in that I get two Thanksgivings to celebrate each year, one Canadian and one American (everyone should take to celebrating both, just saying). So, this past Canadian Thanksgiving I made this pumpkin cheesecake and it was SO good, a perfect ratio of pumpkin to cheese. Can’t beat that. To all my Yankee friends, this should be on your Thanksgiving table this year.

Pumpkin Cheesecake
Serves 8
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Prep Time
15 min
Cook Time
45 min
Total Time
1 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 min
Ingredients
  1. 1 cup gluten free gingersnaps
  2. 3/4 cup pecans
  3. 1/3 cup melted butter
  4. 2 - 8 oz packages of cream cheese, room temperature
  5. 3/4 cup white sugar
  6. 2 teaspoons vanilla extract
  7. 3 eggs
  8. 1 cup canned pumpkin
  9. 1 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon ground nutmeg
  11. 1 teaspoon freshly ground cloves
Instructions
  1. Preheat oven to 350°F. Cover the base of your spring foam pan in tin foil and fill a roasting dish (that will fit your spring foam pan) with water (optional*).
  2. In a food processor, combine gingersnaps and pecans. Pulse until finely ground.
  3. In a small bowl, combine the finely ground gingersnaps and pecans with the melted butter and mix well. Press the combined ingredients evenly into the bottom of a spring foam pan.
  4. Bake in the oven for 10 minutes and let cool when the ten minutes is up.
  5. While your crust is baking, combine cream cheese, 1/2 cup of sugar, and vanilla in a medium bowl until very very VERY smooth. Crack one egg and combine well with the mixture. Repeat two more times.
  6. Remove one cup of your cream cheese mixture and set aside.
  7. To the remaining mixture, add the pumpkin, cinnamon, nutmeg, ground cloves and remaining sugar (1/4 cup). Mix well.
  8. Spread pumpkin mixture evenly into the spring foam pan and then add the cream cheese mixture that was set aside one spoonful at a time. Swirl with a knife to create the marbled effect.
  9. Place your spring foam pan into your roasting pan and bake for approximately 45 minutes (until the top no longer moves when you shake it).
  10. Let cool for at least two hours before serving.
Notes
  1. *Lining your pan with tin foil and baking in water is optional however, it helps eliminate any cracking that you can get with cheesecakes.
Adapted from All Recipes
Adapted from All Recipes
Samantha Potter http://samantha-potter.com/

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