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Swirled Pumpkin Cheesecake Recipe

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This recipe for Swirled Pumpkin Cheesecake, by , is from Nana's Favorite Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Waggoner


24 ginersnap cookies
1/2 cup pecans
2 tbsp sugar
3 tbsp butter, melted

2 packs (8 oz each) cream cheese
2 large eggs
1/4 cup milk
1 tbsp flour
1/4 tsp kosher salt
1 cup pure pumpkin (not pie filling) from 15 oz can
1 tsp pumpkin pie spice

Crust in food processor pulse cookies and sugar till finely ground. Add butter and pulse to combine. Press mixer evenly into bottom and up the sides of 9 in pie plate and bake for 12 minute.

Heat oven to 350

Filling-Wipe out food processor. Add the sugar and cream cheese, pulse to combine. Scrap down sides and add eggs, milk, flour, and salt; process till smooth. Transfer 1/3 cup of the mixture to a small bowl.

Add pumpkin and pumpkin pie spice to the food processor and process until fully incorporated. Scrape the mixture into the baked crust (no need to cool crust) Spoon the reserved cream cheese mixture over top and use a knife to swirl. Bake until the center is set but still trembles, 30-35 minutes. Let cool completely, then refrigerate until chilled, at least 2 hours or up to 2 days.




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