Pumpkin Swirl Cheesecake
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Butter (melted)1 cup
Sugar (divided)1 tsp
Vanilla4
Eggs1 cup
Pumpkin (canned)1 tsp
Ground Cinnamon1 tsp
Ground NutmegDirections:
1
Preheat oven to 325 degrees F
2
Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan
3
Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended
4
Add eggs, one at a time, mixing on low speed after each addition just until blended
5
Remove 1-1/2 cups of the batter; place in small bowl
6
Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter
7
Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter
8
Repeat layers
9
Cut through batters with knife several times for marble effect
10
Bake 55 min
11
Or until center is almost set
12
Cool completely
13
Refrigerate 4 hours or overnight
14
Cut into 16 slices
15
Store leftover cheesecake in refrigerator