After starting to raise our own chickens, I realized that the fresh eggs make any cheesecake so much richer and tastier, so this recipe is definitely a keeper at our house! I love how the swirls even look like fall leaves.
Each year I seem to tweak the recipe just a bit, so my current recipe is quite a bit different than the original recipe I began with all those years ago.
Pumpkin Swirl Cheesecake with Candied Walnuts
4 Tablespoons unsalted butter, melted
1-1/2 Cups crushed gingersnap cookies (about 24- 2" round cookies)
4 8-ounce packages of cream cheese, softened
1 Cup granulated sugar
3 Tablespoons cornstarch
1 Cup sour cream
2 teaspoons vanilla bean paste (or an equal amount of pure vanilla extract)
3 large fresh eggs
3/4 Cup canned pumpkin puree
3 Tablespoons brown sugar
1 Tablespoon molasses
1 Tablespoon pumpkin pie spice [read how to make your own]
Preheat oven to 325 degrees and set a teakettle full of water to boil. Butter a 9" springform pan and wrap two layers of foil around the outside. Combine the butter and gingersnap crumbs and press into the bottom and partway up the sides of the pan. Chill until ready to use.
Into the remaining batter mix the pumpkin puree, brown sugar, molasses and spices. Set aside one cup of the pumpkin batter.
1 Cup walnuts
2 Tablespoons butter
2 Tablespoons brown sugar
NOTE: Your chickens will love the leftover pumpkin puree. It's super healthy for them and the beta-carotene will make vibrant orange egg yolks!
This recipe is shared at Cowgirl Up!, My Simple Country Living, Thursday Favorites, Passionate and Creative Homemaking, Kitchen Fun with my 3 Sons, A Little Nosh, Sweet Treats and Swanky Stuff, Somewhat Simple, Made in a Day, From My Front Porch to Yours, Tasty Thursdays, Show your Stuff, It's a Party!, Savvy Southern Style, Katie's Language Cafe, The Better Baker, Saturday Show and Tell, Little House in the Suburbs, Sunday Funday, DIY Dreamer, The Mandatory Mooch, Love Bakes Good Cakes,