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Pumpkin-Swirl Cheesecake

Pumpkin-Swirl Cheesecake recipe
photo by:kraft
When the last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these creamy cheesecake bars.
time
prep:
20 min
total:
6 hr 5 min
servings
total:
16 servings
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posted:
12/23/2007
So good! I made this twice this fall and got compliments each time. Great recipe!
posted:
12/21/2007
Love it. I won a baking contest with it !
posted:
12/18/2007
this is a great alternative for those who dislike the grainy texture of pumpkin pie. it takes a while to make but well worth the time and effort!!
posted:
12/9/2007
A BIG HIT at our Thanksgiving dinner. So easy and so very good! Can't wait to make it again
posted:
12/8/2007
This was the star at my in-laws Thanksgiving feast this year. Even Aunt Karen, whose chocolate chip cheesecake has held the star award 5 years running, ate TWO pieces. Great texture. "Melt-in-your-mouth" is what they all called it! Thanks!
posted:
12/6/2007
I made the pumpkin cheesecake for Thanksgiving. I used graham crackers instead of ginger snaps, and it was a huge hit. My family loved it. I will make it for Christmas also (only I will make 2 instead of just 1!!!)
posted:
12/6/2007
I make this recipe at Thanksgiving and Christmas and its always a huge hit! TIP: If you don't want to make your own crust, this recipe is enough to make 2 pre-made graham cracker crusts.
posted:
12/5/2007
I made this recipe without making the crust. I used two graham cracker pie crusts and it was great! The old suggestion I would make would be to put more pumpkin in the recipe if using pre-made pie crust! Will make again for Christmas!
posted:
12/2/2007
This was great! Everyone ate this all gone at thanksgiving. I think next time I will make two!
posted:
11/26/2007
OMG! This was undeniably the best (and easiest) baked cheesecake I have ever made. It was so good I intend to make it for Christmas too. The crust was deliciously different. I did use walnuts instead of pecans. So easy and sooo decadent.
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