Swirled Pumpkin Cheesecake

30m
Prep Time
70m
Cook Time
1h 40m
Ready In


"I made this for Thanksgiving last year and it was a massive hit. It didn't last more than a day. Everyone thought this was delicious and nice to look at as well!"

Original is 15 servings
  • CRUST
  • CHEESECAKE

Nutritional

  • Serving Size: 1 (75.7 g)
  • Calories 178.1
  • Total Fat - 7.9 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 52.4 mg
  • Sodium - 84.4 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 23.1 g
  • Protein - 2.7 g
  • Calcium - 24.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

FOR THE CRUST


Step 2

In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

FOR THE CHEESECAKE


Step 3

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/2 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Step 4

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Step 5

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 6 hours before serving (24 hours is the best to chill).

Step 6

Serve slices topped with whipped cream.

Tips


No special items needed.

1 Reviews

FoodLover

I made this as one of our desserts for Thanksgiving. It was loved, especially by my daughters. They had two pieces each! This is not difficult to make so I will probably make it again for Christmas day. One we will always enjoy!

5.0

review by:
(8 Dec 2018)

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