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Pumpkin Swirl Cheesecake Recipe

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

Contributor:  
Contributor:  
Stephanie Wilson
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. gingersnap crumbs
1/2 c. finely chopped pecans
1/3 c. margarine, melted
*****
2 8 oz pkgs cream cheese, softened
3/4 c. sugar
1 tsp. vanilla extract
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Directions:
Directions:
Combine cookie crumbs, pecans and melted margarine. Press onto bottom and 1 1/2 inches up sides of a 9 inch springform pan. Bake at 350 for 10 minutes.
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Combine cream cheese, 1/2 cup of the sugar and vanilla - mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of the batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batter over crust. Cut through batter with a knife to swirl and marble the batters. Bake at 350 for 55 minutes. Loosen cake from rim of pan but cool before removing rim of pan. Chill.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
For both pumpkin pie lovers AND cheesecake lovers!!

 

 

 

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