"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Everett
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups crushed ginger snaps
3 eggs
1/2 cup finely chopped pecans
1 cup canned pumpkin
6 tablespoons melted butter
1 teaspoon ground cinnamon
3 8-ounce cream cheeses
1/4 teaspoon ground nutmeg
1 cup sugar, divided
Dash ground cloves
1 teaspoon vanilla extract

Directions:
Directions:
Mix ginger snap crumbs, pecans, and butter; press into bottom and 2" up the side of a 9" springform pan. Beat cream cheese, 3/4 cup of sugar, and vanilla until well blended. Add eggs, one at a time, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 325 for 55 minutes or until center is almost set for a silver springform pan. (Or at 300 for 55 minutes for a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
75 minutes plus 4 hours refrigeration

 

 

 

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