Pumpkin Swirl Cheesecake Recipe

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Pumpkin Swirl Cheesecake

Laura Mattingly

By
@lauramay814

Here is a great Fall Recipe! I made it a few times for Thanksgiving! :)


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Serves:

16 Servings

Prep:

20 Min

Cook:

1 Hr 5 Min

Ingredients

25
gingersnaps, finely crushed (about 1 1/2 cups)
1/2 c
finely chopped pecans
1/4 c
(1/2 stick) butter, melted
4 pkg
(8 oz each) cream cheese, softened
1 c
sugar, divided
1 tsp
vanilla
4
eggs
1 c
canned pumpkin
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
dash(es)
ground cloves

Directions Step-By-Step

1
Preheat oven to 325*. If using a silver 9 inch springform pan (or to 300* if using a dark nonstick 9 inch spring-form pan). Mix gingersnap crumbs, pecans, and butter; press onto bottom and 1 inch up side of pan.
2
Beat Cream cheese, 3/4 cup of the sugar, and vanilla with electric mixer till well blended. Add eggs, 1 at a time, mixing on low speed just till blended. Remove 1 1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter into crust; top with spoonfuls of half the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3
Bake 55 minutes to 1 Hour 5 minutes or till center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight. Store leftovers in fridge. Enjoy!

About this Recipe

Course/Dish: Other Desserts
Hashtags: #cheesecake, #pumpkin