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Pumpkin Swirl Cheesecake

November 18, 2011

I went through a phase with cheesecake. I probably made cheesecake once a week during this time for an entire summer—Mixed Berry, White Chocolate Raspberry, New York Style, Triple Decker, Cappuccino, Caramel Fudge Brownie, Caramel Apple, S’mores, Ruggle’s Peanut Butter Cup… I wish I was kidding, but sadly I’m not.

That phase quickly turned sour when I consumed an entire individual cheesecake in one sitting one night. Don’t judge me, we’ve all been there…

I haven’t been able to look at cheesecake the same ever since. Serves me right.

In spite of my relationship with cheesecake, I know how many other people love it. Specifically, my teammates, who are exactly the people I had in mind when I made this for our mock Thanksgiving dinner this past Thursday!

For when plain old pumpkin pie just doesn’t get your blood flowing during the holidays…

Pumpkin Swirl Cheesecake recipe by FoodStuff:

Crust:

1 ½ cups crushed gingersnap cookies

½ cup finely chopped pecans

1/3 cup butter, melted

Filling:

2 (8 ounce) packages cream cheese, softened

¾ cup white sugar, divided

1 teaspoon vanilla extract

3 eggs

1 cup canned pumpkin

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, ½ cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend ¼ cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. (I piped the white mixture with a ziplock bag into a swirl effect instead)
  3. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
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7 Comments leave one →
  1. Terryt1955 permalink
    November 18, 2011 10:55 am

    OK, I’m placing my reservation now for Thanksgiving. We need one of these for sure as well as something with rich chocolate. Thanks!

  2. November 18, 2011 11:26 am

    YUMMM

  3. Rachel permalink
    November 18, 2011 11:54 am

    This looks so pretty!

  4. Cynthia permalink
    November 20, 2011 1:15 pm

    Your Mom told me about this recipe and said that she will be serving it instead of pumpkin pie this Thanksgiving. I was readily convinced after reading it and have all the ingredients on my shopping list. I’m surprised you like it since you’re not a ginger lover. Your ginger cookies are my husband’s all time favorite, and it wouldn’t be Christmas without them. (My springform pan is 10″. Will that work?)

  5. November 20, 2011 3:46 pm

    This looks really good. Normally I don’t like cream cheese – I prefer German style cheesecake, made with quark. But I think that’s next to impossible to find around here.

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  1. Baked Pumpkin Doughnuts « thebitesizedbaker

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