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Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake is from Culinary Delights from Sue's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
2 cups crushed ginger snaps
1/2 cup chopped pecans
6 tablespoons butter, melted

FILLING:
3 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Directions:
Directions:
Crust: Mix all ingredients and press onto bottom and 2 inches up side of 9" springform pan.

Filling: Beat cream cheese, 3/4 cup sugar and vanilla until well blended. Add eggs, one at a time, mixing on low speed after each addition until blended. Reserve 1 1/2 cups of batter. Stir remaining 1/4 cup sugar, pumpkin and spices into original batter. Spoon half of the pumpkin batter over crust, top with spoonfuls of 1/2 of the reserved batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 325º for 55 minutes or until center is almost set. Loosen cake from side of pan. Cool before removing side of pan. Refrigerate for 4 hours or overnight.
Number Of Servings:
Number Of Servings:
12

 

 

 

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