Pumpkin Swirl Cheesecake Recipe

Name: Pumpkin Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 gingersnap cookies; 2 c. plus 1 Tbsp. sugar, divided; 2 Tbsp. butter or margarine, softened; 4 pkg. (8 oz. each) soft cream cheese; 5 eggs; 1/3 c. all-purpose flour; 1/4 c. sour cream; 1/4 c. orange juice or water; 2 tsp. vanilla extract; 1 3/4 c. canned pumpkin; 1 1/2 tsp. pumpkin pie spice

Servings: persons

18 gingersnap cookies
2 c. plus 1 Tbsp. sugar, divided
2 Tbsp. butter or margarine, softened
4 pkg. (8 oz. each) soft cream cheese
5 eggs
1/3 c. all-purpose flour
1/4 c. sour cream
1/4 c. orange juice or water
2 tsp. vanilla extract
1 3/4 c. canned pumpkin
1 1/2 tsp. pumpkin pie spice

1
["Preheat oven to 425u00b0.", "Place gingersnap cookies in food processor or blender.", "Process until fine crumbs.", "Transfer to bowl.", "Stir in", "1", "tablespoon of sugar and butter. Press into bottom of a 9-inch spring-form pan.", "Chill for 15 minutes. In a large bowl with", "electric mixer at high, beat cream cheese with remaining sugar 2 minutes until smooth.", "Add eggs, flour, sour cream, juice", "and vanilla. Beat 1 minute, scraping sides if necessary. Remove 1 1/2 cups of batter to small bowl.", "Set aside. Add pumpkin and", "pie", "spice to remaining batter.", "Pour pumpkin batter into prepared", "crust.", "Pour plain", "batter over pumpkin batter.", "Swirl with", "knife.", "Do", "not", "overswirl.", "Bake for 15 minutes.", "Reduce", "temperature", "to", "300u00b0.", "Bake", "for", "60 minutes more.", "Turn off oven.", "Let cool", "in", "oven with", "door slightly ajar for 3 hours.", "Chill", "at", "least", "6 hours or overnight. Makes 18 servings."]

1853

kcal

Calories

Fat

228

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: 18 gingersnap cookies, 2 c. plus 1 Tbsp. sugar, divided, 2 Tbsp. butter or margarine, softened, 4 pkg. (8 oz. each) soft cream cheese, 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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