Rich in flavor here while remaining light in texture, this cheesecake is downright decadent and perfect for fall!
I've said this before but I really don't fancy myself as much of a baker. Not in the sense that I can't do it, I just usually lack the patience. That being said I was happy to have a helper for this endeavor! My sister Abby recently moved back to Maryland from California with her family. Abby is extremely knowledgeable when it comes to all things food. She's worked as a sous chef, food truck start up, cheesemaker and only recently started her own private dinner catering company Al Momento. So folks the long and short of it is - Abby knows her way around a kitchen!
Now I'm not trying to scare you off! Cheesecake really isn't that challenging to make, it just takes time, patience, and following all the steps for it to come out perfect. I have all the steps listed below and will link to a video that I found helpful to get that marbled look.
Time: 8 hours
For the crust
25 ginger snap cookies (I used Stauffer's brand)
4 tablespoons of melted butter
For the batter
16oz of cream cheese, softened
1 cup of plain Greek yoghurt or sour cream
2/3 cup of white sugar
1/2 cup of pumpkin puree
1/2 teaspoon of vanilla
9 inch non-stick spring form pan
large casserole dish that the 9 inch pan will fit into
For the crust
Preheat oven to 350.
Add 25 ginger snaps to a blender and pulse till a fine grain, pour into a bowl, add melted butter and stir until evenly combined.
Pour ginger snap mixture into pan and use your fingers to evenly press down to form a even crust. Bake 8 -10 minutes.
Allow crust to cool completely before placing in the freezer to firm up.
For the batter
Leave the oven at 350.
Add cream cheese to a stand mixer or large bowl. Mix with mixer or by hand as best as you can until soft. Add the yoghurt and sugar, mix until combined. Add in eggs and vanilla, mix until smooth.
Now pour about a 3rd of the batter into a separate bowl and add the pumpkin puree, stir until combined.
Now for the marbling you can refer to this video or just follow my instructions below.
Pour half of the remaining white batter into the now chilled crust.
Spoon in dollops of the pumpkin all over the top and do the same with the remainder of the white batter.
Now take a butter knife and gently swirl the batters being careful not to touch the crust on the bottom.
Now for a water bath - I like to bake cheesecakes in a water bath to hold in moisture and keep it from forming that dreaded crack in the center.
Now take the cheesecake and place it on two sheets of tin foil. Wrap the tin foil around the edge of the pan snugly so the bottom and sides of the pan are totally covered. Place the pan in the center of the casserole dish and pour water into the casserole. The water should be about halfway up on the cheesecake pan.
Carefully place in oven to bake at for 30 minutes.
Do not open the door to check on it!
When the 30 minutes is up keep door of oven closed and reduce heat to 325. Leave cake to bake for another 20 min.
When timer is up turn off oven and open oven door and leave it ajar for 1 hour.
Now take cake out, remove from the water bath and leave it to cool completely on a cooling rack, probably another 20-30 minutes.
When cake is cooled transfer to fridge to chill for a minimum of 4 hours to overnight.
When ready to serve take a butter knife or icing spatula and run it under hot water. Gently run it around the edge of the cake before releasing the clamp on the outside of the pan.
Take your sharpest knife and run it under hot water to cut the slices of the cake to serve. After each cut wipe knife clean with towel and run under hot water as needed to keep clean cuts.
Serving suggestion: pairs exquisitely with espresso!