Search thousands of recipes reviewed by home cooks like you.

Swirled Pumpkin and Cream Cheese Cheesecake

Swirled Pumpkin and Cream Cheese Cheesecake

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Dana Campbell

Dana Campbell

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

Add to list

Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BLONDISCAL
28

BLONDISCAL

10/26/2003

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 it hardened. Secondly, I got some comments that it was a bit too spicy and the crust was too hard to cut. I would consider cutting down the cinnamon and maybe the ginger in the filling. I would also probably add a bit of sugar to the crust, as I saw a ginger snap/butter crust recipe on the box of ginger snaps and they added sugar to it. It was a bit overwhelming for some. Also, I think it was too hard to cut because of the hardened caramel that you drizzle directly onto the crust. Be sparing with that. But it was good, Id make it again!

SCSSR
10

SCSSR

11/11/2002

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

Betty HomeMaker
7

Betty HomeMaker

11/19/2006

This was very easy to make and very tasty!

More reviews

Similar recipes

ADVERTISEMENT