Pumpkin Swirl Cheesecake
Rich cheesecake is swirled into pumpkin pie delivering two traditional favorite flavors packed into one scrumptious cheesecake that is fast and easy.
- Serves: 12 persons
- For the Crust:
- 2cups gingersnaps (finely crushed)
- ½cup pecans (finely chopped)
- 6tablespoons butter (or margarine, 3/4 of a stick, melted)
- For the Filling:
- 3(8-ounce) packages cream cheese (softened)
- 1cup sugar (divided)
- 1teaspoon vanilla extract
- 3large eggs (at room temperature)
- 1cup pumpkin (canned, not pumpkin pie mix, or 1 cup cooked mashed pumpkin)
- 1teaspoon cinnamon (ground)
- ¼teaspoon nutmeg (ground)
- ⅛teaspoon cloves (ground)
Step 1Preheat the oven to 325 F (300 F for a dark springform pan) and position the oven rack in the center of the oven.
Step 2For the crust (see notes below for optional pie crust): Mix gingersnap crumbs, pecans, and butter; press onto the bottom and 2 inches up the side of a 9-inch springform pan.
Step 3For 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.
Step 4On 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.
Step 5To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.
Step 6Pour 1/2 of the pumpkin batter over the crust in the springform pan. Spoon 1/2 of the plain batter over the pumpkin layer.
Step 7Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing the crust to achieve a marbled effect.
Step 8Bake for 55 minutes or until the center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on a wire rack.
Step 9Remove the outer pan and refrigerate for at least 4 hours, preferably overnight, before serving.