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

Pumpkin Cheesecake Swirl Recipe

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This recipe for Pumpkin Cheesecake Swirl is from The 2006 Intermatic 115th Anniversary 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 (8 oz.) pkgs. – cream cheese
2/3 c. – sugar
2 – eggs
1 tsp. – vanilla
½ c. – sour cream
½ c. – canned pumpkin
¼ tsp. – cinnamon
graham cracker pie crust
Directions:
Directions:
Cream together cream cheese, sugar and eggs. Mix in vanilla and sour cream. Set aside one cup mixture. Add remaining mixture to graham cracker crust. In a separate bowl, add pumpkin and cinnamon to the one c. previously set aside. Drop spoonfuls around the plain batter. Take a knife and swirl in a circle, being careful not to touch bottom crust. Bake at 350º for 35 to 40 minutes. Edges should be starting to turn tan.

 

 

 

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