Pumpkin Swirl Cheesecake

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!!!

Yum! On a side note, I can’t wait to show y’all my doily project!

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • Pie crust
  • Filling:
  • 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

Preparation:

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

In a word…

In a word, this weekend was “delectable.” =D I started it off planning to make a dress with some of my silk, similar to the one in the picture (I LOVE those sleeves). But that didn’t pan out, because I got caught up in other stuff a.k.a. “cooking.” ;) So by now, I’ve made butternut squash soup, which is delectable; homemade chicken pot pie, a delectability; and sour cream blackberry pie, a very delectable dessert. So in a word, I had a “delectable” weekend. Here’s the butternut squash soup recipe; every time I eat it I think “I seriously think this is the best possible dinner.” But of course, that’s also what I think every time I eat chicken pot pie=D  Butternut Squash Soup:

Bake a large butternut squash. Separately, saute some onions and garlic, then, when they are almost done sauteing, throw in whatever you have on hand: sandwich meat (pastrami’s my fave), cilantro, or whatever you think would be good in it. Put the squash and a 32-ish oz. of chicken broth and the sauteed stuff into a pot to boil. When the squash is completely soft, use a hand blender to puree the soup to a pretty smooth consistency. Yumyum.

Chicken pot pie: This makes one pie

Make the basic flaky pie crust that’s in my “Links” menu and put it in the fridge. Finely, chop three potatoes and three carrots (really it doesn’t matter how many, just how ever many you want) and just cover with water and boil them till they’re almost soft. Throw in a can of green beans and a can of corn. Then add a diced, roasted chicken, plus the secret ingredient—————- 1 tablespoon of chicken fat! Separately, mix 4 tablespoons of flour, 2 tablespoons dry milk, a teaspoon garlic salt, pepper to taste, 1/2 cup water, and some parsley, then throw it into your pot of veggies/chicken. Stir it and let that simmer until it thickens. Put all that into a pan and put the pie crust on top (yes, of course roll it out first =) and stick it in the oven,  which you should have preheated to 400 F. Bake it for about 40 minutes.

Blackberry Sour Cream Pie:

  • 1 (9 inch) unbaked pie crust
  • 1 eggs
  • 2/3 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1/2 pinch salt
  • 2 tablespoons and 2 teaspoons all-purpose flour
  • 1-1/2 cups blackberries
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, chilled
 Preheat oven to 400 degrees F (200 degrees C).
  1. In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in blackberries. Put into unbaked pie crust
  2. Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
  3. To make the topping: In a medium bowl, mix together brown sugar, flour. Cut in butter until crumbly.