Swirled Pumpkin And Cream Cheese Cheesecake Recipe

Name: Swirled Pumpkin And Cream Cheese Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups gingersnap cookie crumbs; 1/4 cup butter, softened; 24 large marshmallows; 1/2 (14 ounce) can sweetened condensed milk; 1/2 cup pumpkin puree; 1 (8 ounce) package cream cheese, softened; 2 teaspoons ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; salt to taste; 1 teaspoon vanilla extract; 1 (8 ounce) container frozen whipped topping, thawed; 3 caramels; 1/4 cup chopped pecans

Servings: persons

1 1/2 cups gingersnap cookie crumbs
1/4 cup butter, softened
24 large marshmallows
1/2 (14 ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
salt to taste
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 caramels
1/4 cup chopped pecans

1
Preheat oven to 350 degrees F (175 degrees C).
2
Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
3
Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
4
Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
5
Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.

324

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 14 ingredients. The key ingredients include: 1 1/2 cups gingersnap cookie crumbs, 1/4 cup butter, softened, 24 large marshmallows, 1/2 (14 ounce) can sweetened condensed milk, and more.

Yes, Swirled Pumpkin And Cream Cheese 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.

Swirled Pumpkin And Cream Cheese Cheesecake

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