Pumpkin Swirl Cheesecake Recipe
Although the filling is easiest made in the food processor, it can be made successfully with a mixer. This was one of the most popular flavors of cheesecake on dessert buffets during my catering days, and I’ve really never met anyone who didn’t like it. If you’re trying to get as many things done ahead in anticipation of Thanksgiving, this Pumpkin Swirl Cheesecake will be perfect to let the hostess focus on other things. The recipe can also be made in three 6” springform pans so that the wedges can be just two or three bites and everyone can eat them along with the pie.
2 cups gingersnap crumbs
3 tablespoons melted butter
3 8 oz. packages cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup sugar
- Preheat oven to 350°.
- Spray a 10" springform pan with nonstick spray; line the bottom with parchment and spray the parchment.
- Crust: Mix the gingersnap crumbs and melted butter; press into the prepared springform pan.
- Bake 9 minutes; remove from oven.
- Filling: Mix cream cheese, sugar, vanilla, and eggs until smooth.
- Take out 1 cup batter, then mix in the remaining ingredients.
- Place dollops of each batter into the pan; with a knife, swirl.
- Bake 60 - 75 minutes or until just barely set in the middle (it will continue to cook a little).
- Cool thoroughly before removing from pans; refrigerate or freeze before cutting.
Amount Per Serving
Calories 254 Calories from Fat 168
Percent Total Calories From: Fat 66% Protein 8% Carb. 26%
Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 11 g
Cholesterol 92 mg
Sodium 187 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 12 g
Protein 5 g
Vitamin A 83% Vitamin C 1% Calcium 0% Iron 14%
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