Pumpkin Swirl Cheesecake Recipe

Name: Pumpkin Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely crushed ginger snaps; ½ cup finely chopped pecans; 6 tablespoons butter or 6 tablespoons margarine, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup sugar, divided; 1 teaspoon vanilla; 3 eggs; 1 cup canned pumpkin; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 dash ground cloves

Servings: persons

2 cups finely crushed ginger snaps
½ cup finely chopped pecans
6 tablespoons butter or 6 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash ground cloves

1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 2 inches up side of pan.
3
Beat cream cheese, 3/4 cup of the sugar and vanilla on medium speed until well blended.
4
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
5
Reserve 1-1/2 cups of the plain batter.
6
Stir remaining 1/4 cup sugar, 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 minutes or until center is almost set.
11
Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
12
Refrigerate 4 hours or overnight.
13
Store leftover cheesecake in refrigerator.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups finely crushed ginger snaps, ½ cup finely chopped pecans, 6 tablespoons butter or 6 tablespoons margarine, melted, 3 (8 ounce) packages cream cheese, softened, 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.

Pumpkin Swirl Cheesecake

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