PHILADELPHIA Pumpkin Swirl Cheesecake

PHILADELPHIA Pumpkin Swirl Cheesecake

85

"Impress your guest with this marbled cheesecake that's surprisingly easy to make."

Ingredients

5 h 5 m {{adjustedServings}} servings 375 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  2. Beat cream cheese, 1/2 cup of the sugar and 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 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
  3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
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Reviews

85
  1. 125 Ratings

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I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well.

I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit i...

Made a few modifications - used ready made graham cracker crust and low fat cream cheese. It was easy to make and turned out fantastic, I will definitely be making this one again.