Read How to Make a Creamy Cheesecake Without Cracks! Reserve 1 1/2 cups of the white cheesecake batter in a separate bowl. In a mixing bowl, add softened cream cheese, eggs, vanilla extract and 3/4 cup of sugar (reserving 1/4 cup for the pumpkin.) Beat on med/high speed for about 2 minutes so the cream cheese will come out creamy. Then, press the ginger snap crumbs (mixed with melted butter) into the bottom and up the sides to about 1 1/2 inches with a spoon. Next, melt butter and mix the butter with the cookie crumbs in a 9″ spring form pan. Then, make the gingersnap crust by putting 8 oz of gingersnap cookies or spiced wafers into a food processor and pulse until they are crumb-like. *The full printable recipe is shown in the recipe card at the bottom of this post. Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust You can find other great Thanksgiving recipes on Kraft Recipes, but this particular recipe is no longer available online as far as I can tell. I made some modifications from the original recipe. Showing up to Thanksgiving dinner without this Pumpkin Swirl Cheesecake would bring long faces and disappointment so, one time, I drove to three different grocery stores looking for pumpkin puree because apparently there was a shortage of pumpkin? What? The horror! The wonderful things we take for granted. This cheesecake recipe book is so old and has made through two moves without being lost! Although, I have this recipe almost memorized by now. This cheesecake recipe originated from a Pumpkin Marble Cheesecake recipe from Kraft Ultimate Philly Cheesecakes Cream Cheese recipe book I bought from them. Ok, back to this amazing Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust! That post has my Lemon Ginger Cranberry Relish that was featured two years in a row on Good Housekeeping so, you want to make that three days before Thanksgiving to make the turkey sing praises! Read it, PRINT IT, and hang it on your fridge several weeks before Thanksgiving! So, here’s the link to my Less Stress Thanksgiving Planner. You could freeze it too but, I like a fresh cheesecake on Thanksgiving but, I totally understand if you’re hosting. I’ll show you how easy it is to make! I make this cake the day before Thanksgiving but, you could even make it on Tuesday and it’ll still be great for Thanksgiving. Just look at it! Could any pumpkin cheesecake lover walk past this cake without taking a piece? Would the baker be the star of the party! Certainly! This Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust is a wonderful combination of pumpkin pie spices, cheesecake and gingersnap flavors. It is the perfect make-ahead dessert to conclude Thanksgiving dinner! It is absolutely amazingly delicious! This is no exaggeration! Your guests will LOVE it!ĭisclosure: This post contains affiliate links which means, if you make a purchase, I’ll receive a very small commission which helps with blog expenses so you can continue to receive FREE recipes but, the price you pay is the same. He still scarfed down those cannoli though. You would have thought I didn’t bring the turkey! I saw the disappointment in my niece and brother-in-law’s faces.įirst, their eyes enlarged followed by the frowns after I told them I didn’t make the Pumpkin Marble Cheesecake. One year, I didn’t make it because I brought The Best Bourbon Chocolate Pecan Pie and White Chocolate Cranberry Cannoli instead. almost begged, to make this pumpkin cheesecake recipe for Thanksgiving. I’ve been making this Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust for Thanksgiving dinner for many years. It’s made with a ginger snap cookie crust that’s the perfect crust for it and then topped with caramel sauce. It’s a super delicious fall dessert! This Caramel Pumpkin Swirl Cheesecake with Gingersnap Crust is a marbled cheesecake with both plain and pumpkin cheesecake batter.
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