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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake is from Brown Family Cookbook - 2nd Edition, 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:  
18 Ginger Crips cookies - crushed
1/4 cup finely chopped pecans
1/4 cp butter - melted
3 8 0z cream cheese - softened
3/4 cup sugar, divided
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 dash ground gloves
Directions:
Directions:
Heat oven to 350 degrees F. Combine cookie crumbs, pecans, butter. press too bottom of 9 inch baking pan. Beat cream cheese, 1/2 cup of the sugar, and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter, place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust, top with spoonfuls of reserved plan batter. Cut through batters with knife several times for marble effect. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover in refrigerator.

 

 

 

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