Pumpkin Swirl Cheesecake
Each luscious bite tastes like ginger-spiced cheesecake marbled with pumpkin pie.
Recipe from Better Homes and Gardens
12 to 16
1 1/2 cups finely crushed gingersnaps (about 28)
1/3 cup margarine or butter, melted
1 tablespoon all-purpose flour
2 8 ounce package cream cheese, softened
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon vanilla
2 tablespoons milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For filling, in a large mixing bowl beat cream cheese until smooth. Add sugar, the 3 tablespoons flour, ginger, and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaining mixture add pumpkin, brown sugar, cinnamon, and nutmeg.
Spoon plain cheese mixture into crust-lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being careful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake at 375 degrees F. for 50 to 55 minutes for an 8-inch pan (45 to 50 minutes for a 9-inch pan) or until center appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Makes 12 to 16 servings.
Per Serving: cal. (kcal) 346, Fat, total (g) 21, chol. (mg) 127, sat. fat (g) 13, carb. (g) 32, fiber (g) 0, pro. (g) 6, vit. A (RE) 556.33, sodium (mg) 282, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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