"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pumpkin Swirl Cheesecake Recipe

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

Contributor:  
Contributor:  
Mama
Added: Saturday, March 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. graham carcker crumbs
2 T. butter or margarine-melted
3 pkges. (8 oz.) cream cheese, softened
1 c. sugar
1/3 c. brandy
2 t. vanilla extract
4 eggs
1 can (16 oz.) solid pack pumpkin
2 T. cornstarch
1 t. ground cinnamon
1/2 t ground allspice
1/2 t. salt
1 (8 oz. ) sour cream

Directions:
Directions:
Preheat oven to 325. In 9 x 3 springform pan, stir crumbs and melted margarine until moistened. Press mixture onto bottom of pan. Bake crust 10 minutes. Cool in pan on wire rack. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. Beat in brandy, vanilla and eggs just until blended. In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice and salt. Stir half of cheese mixture into pumpkin mixture. Stir sour cream into remaining cheese mixture. Reserve 1/2 c. pumpkin mixture; pour remaining onto crust. Carefully pour cheese mixture mixture on top. With remaining pumpkin mixture, pipe swirls on top of cheese mixture. Bake cheesecake for 1 hour. Turn oven off; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven; loosen from side of pan to help prevent caracking during cooling. Cool completely. Cover and refrigerate at least 6 hours or overnight.

Number Of Servings:
Number Of Servings:
16 servings

 

 

 

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