Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

13

"Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect."

Ingredients

5 h 15 m {{adjustedServings}} servings
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Original recipe yields 16 servings

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Directions

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  1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
  2. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until 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 half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
  3. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Footnotes

  • How to Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.
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Reviews

13
  1. 14 Ratings

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Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it! Will make this again for sure.

I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it...

Reduced cream cheese to 3 packages, came out fantastic. Didn't have a hand mixer so spun the cream cheese/sugar/egg mixture in the blender to whip out the tiny lumps. Worked perfectly. Came out ...