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Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º for 55 minutes or until center is almost set for a silver springform pan. (Or at 300º 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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