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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake is from The Mitchell/Mays Family Cookbook, 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 finely crushed Ginger Snaps
1/2 cup finely chopped pecans
6 Tablespoons butter, melted
3 packages (8 ounces each) Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves
Directions:
Directions:
Preheat oven to 325º.
Mix ginger snaps, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, one 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 onto 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 for 55 minutes at 325º or until center is almost set if using a silver springform pan. (Or, bake at 300º for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover in refrigerator. Makes 12 servings.

 

 

 

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