Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For a twist, try using gingersnap cookies instead of graham crackers for the crust, or add a pinch of allspice to the pumpkin mixture for an extra layer of warmth.
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan, and wrap the outside with aluminum foil to prevent water from seeping in.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the vanilla extract and beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Reserve 1 cup of the cream cheese mixture in a separate bowl. To the remaining mixture, add the pumpkin puree, cinnamon, nutmeg, and ginger, and mix until fully combined.
- Pour the pumpkin mixture over the cooled crust. Drop spoonfuls of the reserved plain cream cheese mixture onto the pumpkin layer.
- Using a knife or skewer, gently swirl the two mixtures together to create a marbled effect. This was always my favorite part as a child, watching the patterns form under my hand.
- Place the springform pan in a larger baking dish, and fill the dish with hot water until it reaches halfway up the sides of the pan to create a water bath, which ensures even baking.
- Bake the cheesecake for 55-65 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
- Remove the cheesecake from the oven, carefully take it out of the water bath, and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
