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Swirled Pumpkin Cheesecake

Here's how you make Swirled Pumpkin Cheesecake
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  • Servings: 15
  • Prep: 30m
  • Cook: 70m
  • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • CRUST
  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup pecan nuts (finely chopped)
  • 1/3 cup melted butter
  • 2 to 4 tablespoons granulated sugar
  • CHEESECAKE
  • 1 1/2 cups granulated sugar (divided)
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 cup pureed pumpkin (canned)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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