Swirled Pumpkin and Cream Cheese Cheesecake

Swirled Pumpkin and Cream Cheese Cheesecake

14

"I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!"

Ingredients

15 m {{adjustedServings}} servings 509 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
  3. Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
  4. Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
  5. Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
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Reviews

14
  1. 18 Ratings

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I made this for Thanksgiving and it got mixed reviews. First off, I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before ...

This is one of the most delicious cheesecakes I've ever eaten!

This was very easy to make and very tasty!