"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Philadelphia Pumpkin Swirl Cheesecake Recipe

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This recipe for Philadelphia Pumpkin Swirl Cheesecake, by , is from The Community Impact Newspaper Family Cookbook Project, 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!

Contributor:  
Contributor:  
Shannon Colletti

Category:
Category:

Ingredients:  
Ingredients:  
FILLING
3 pkg. (8 oz ea.) Philadelphia cream cheese, softened
1 c. sugar, divided
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

CRUST
2 c. finely crushed ginger snaps
1/2 c. finely chopped pecans
6 tbsp. butter, melted

Directions:
Directions:
CRUST: Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up sides of 9-inch springform pan.

FILLING: Beat cream cheese, 3/4 c. of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition 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 degrees Fahrenheit for 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 plus refrigeration, bake 55 minutes

 

 

 

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