PUMPKIN SWIRLED CHEESE CAKE
A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.
Provided by TAMARA HERSOM
Categories Fruits and Vegetables Vegetables Squash
Time 1h12m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
- In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
- Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
- Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 58.1 g, Cholesterol 129.7 mg, Fat 28.1 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 453.9 mg, Sugar 34.7 g
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ZamZam Food
[email protected]This cheesecake is easy to make and it's always a crowd-pleaser. I love the pumpkin swirl and the graham cracker crust. It's the perfect dessert for any occasion.
Nuwan Sri
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for a special occasion or just a weekend treat. The pumpkin swirl is a nice touch that makes it stand out from other cheesecakes.
Hina Zafar
[email protected]This cheesecake is a bit too rich for my taste. I think I would prefer a cheesecake with a less dense filling.
mary nicole
[email protected]I'm not a big fan of pumpkin, but this cheesecake was surprisingly good. The pumpkin swirl was subtle and not overpowering. The cheesecake itself was creamy and smooth. I would definitely make this again.
Ahmed Bhatti
[email protected]This is the best pumpkin cheesecake recipe I've ever tried! The crust is flaky and buttery, and the filling is creamy and smooth. The pumpkin swirl is the perfect touch of fall flavor. I highly recommend this recipe.
Abdurrahamn Sa
[email protected]The cheesecake was delicious, but the pumpkin swirl was a bit too sweet for my taste. Next time I will use less sugar in the pumpkin filling.
AP Lama GAMING CHANNEL
[email protected]This cheesecake is so easy to make and it's always a crowd-pleaser. I love the pumpkin swirl and the graham cracker crust. It's the perfect dessert for any occasion.
Wendy Ann
[email protected]Followed the recipe exactly and my cheesecake came out dense and dry. Not sure what went wrong.
Matengu Alphar
[email protected]Just made this cheesecake and it turned out perfect! The crust is crispy and the filling is creamy and smooth. The pumpkin swirl is a nice touch. I will definitely be making this again.
Bruno Chukwuemeka
[email protected]This cheesecake is amazing! The pumpkin swirl adds a delicious and festive flavor. I made it for Thanksgiving and it was a huge hit. Everyone loved it.