Philadelphia Pumpkin Swirl Cheesecake

 rodent8127
5
(1) 1 Review
Prep Time
0
min.
Total Time
5
hr.
30
min.
Servings

12 servings

What You Need

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Make It

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  • MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
  • Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
  • BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
  • REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.

Notes

Prep: 25 minutes

Ratings & Reviews

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  • froggyd2001 |

    I made this cheesecake for Christmas. It was amazing, and everybody loved it!! I will definitely make this again, although next time I will add a little bit more spice to the pumpkin, just because I like more spice!

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