Pumpkin Swirl Cheesecake – a delicious recipe with vanilla wafer crumbs, vanilla, margarine, eggs, cheese, pumpkin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan.
2
Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended.
3
Add eggs, one at a time, mixing well after each addition.
4
Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture.
5
Mix well.
6
Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers.
7
Cut through batter with knife several times for marble effect.
8
Bake at 350f 55 minutes.
9
Loosen cake from rim of pan; cool before removing rim of pan.
10
Chill.
11
10-12 servings.
1060
kcal
Calories
45
g
Fat
56
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups vanilla wafer crumbs, 1 teaspoon vanilla, ¼ cup margarine, melted, 3 eggs, and more.
Yes, Pumpkin Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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