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Pumpkin Swirled Cheese Cake

Pumpkin Swirled Cheese Cake

  • Prep

    20 m
  • Cook

    52 m
  • Ready In

    1 h 12 m
TAMARA HERSOM

TAMARA HERSOM

A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 58.1g
  • 19%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
  3. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
  4. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
  5. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
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Reviews

MeatsNSweets
30

MeatsNSweets

11/9/2004

Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! I also did what grandma always taught me - NEVER use as much ginger or nutmeg as it calls for...I used just over 1/8 tsp each.

kingking
27

kingking

11/25/2004

This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 minutes before removing it and refrigerating overnight. It's a very attractive dessert and a nice change from pumpkin pie.

April
12

April

11/25/2007

I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!!

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