Following is an excellent Pumpkin Swirl Cheesecake recipe, just in time for the holidays! All the information you need for a hit dish is right here.

pumpkin swirl cheesecake

Pumpkin Swirl Cheesecake




You simply can’t have Thanksgiving and/or Christmas without Pumpkin Pie! Sometimes, however, a little something different on the same theme can be fun. Here is a great Pumpkin Swirl Cheesecake recipe that only takes a few minutes to prepare and adds a dash of spice and difference to your usual Thanksgiving dinner.

Pumpkin Swirl Cheesecake Recipe

Crust: (If you prefer, you can use pre-made graham cracker crusts for two pies instead of one)

  • 2 cups finely crushed ginger snaps cookies
  • 1/2 cup finely chopped pecans
  • 6 Tbsp butter or margarine, melted

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, divided use
  • 1 tsp vanilla
  • 3 large eggs at room temperature
  • 1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

Preparation:
Preheat oven to 325 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.

For the Crust (see Notes below):
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

For the Cheesecake Filling:
Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.

To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.

Pour 1/2 of pumpkin batter over crust in springform pan. Spoon 1/2 of plain batter over pumpkin layer. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.

Bake for 55 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.

Notes for Optional Pie Crust: If you don’t want to bother with a springform pan, purchase or make two small or one 10-inch oversize graham cracker or gingersnap pie crust shells. Skip the crust part of this recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use same instructions for large crust and swirl. Bake at 325 degrees F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.