Pumpkin Swirl Cheesecake

Being a retired grandma gives me time to explore cooking more deeply but have always enjoyed cooking for my family. Lately I have learned the art of baking Sourdough bread. It’s so good and healthier than any you can buy. My starter is now over a year old. I continue to search for ways to improve my bread, so tips are always welcome!

Gingersnap Cookie Crust

1 and ½ cups ( 180g) gingersnap cookie crumbs*

¼ teaspoon each: ground ginger and ground cinnamon

¼ cup ( 4 Tbsp; 56g) unsalted butter, melted

¼ cup ( 50g) granulated sugar

Cheesecake

32 ounces ( 904g) full-fat brick cream cheese, softened to room temperature

1 and ½ cups ( 300g) granulated sugar

⅓ 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 ½ teaspoons ground cinnamon

1 and ½ teaspoons store-bought or homemade pumpkin pie spice*

topping suggestions: salted caramel and whipped cream

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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