Swirled Pumpkin Cheesecake
Recipe: #6720
October 07, 2012
Categories: Desserts, Cakes, Cheese, Christmas, Thanksgiving, Oven Bake, Vegetarian, Cheesecake, Cream Cheese, more
"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!"
Ingredients
- CRUST
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- 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.