Wow, I’m finally back from my blogging slump! Tonight I made a pumpkin swirl cheesecake. I love pumpkin everything, maybe just because it signifies fall. Or maybe I love fall because of pumpkins… Either way, you can feed me any kind of pumpkin something, and I’ll gobble it up! For this recipe, which I whipped up in about 15 minutes (besides cook time), I just used frozen pie crust (that may be a no-no, but it was super handy!), and I actually only used 8 ounces of cream cheese, because we didn’t have any more. But I’m pretty sure it would be even better with all the cream cheese! It was delicious!!!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- Pie crust
- 12 oz cream cheese, softened
- 1 cup sugar, divided use
- 1 teaspoon vanilla
- 3 large eggs at room temperature
- 3/4 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.
For the Cheesecake Filling:
Using an electric mixer on medium speed, combine cream cheese, 1/2 cup of the sugar, and the vanilla until well blended. On low speed, 2 eggs one at a time, mixing each time just until blended. Remove two-thirds of the batter and set aside.
To the remaining batter, add remaining 1/2 cup sugar, 1 egg, pumpkin, cinnamon, nutmeg, and ginger. Using a large spoon, stir to combine.
Pour the pumpkin batter over crust in a pie pan. Spoon the set-aside batter over pumpkin layer. Using a long butter knife, gently swirl cheesecake batter without disturbing crust to achieve a marbled effect.
Bake for 50 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.
Yield: 12 servings