Pumpkin Swirl Cheesecake

Each luscious bite tastes like ginger-spiced cheesecake marbled with pumpkin pie.



by 3  people


add your rating
add a comment
Servings: 12 to 16
Prep Time: 40 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1 1/2  cups 
    finely crushed gingersnaps (about 28)
  • see savings
    On Sale
    1/3  cup 
    margarine or butter, melted
  • see savings
    On Sale
    1   tablespoon 
    all-purpose flour
  • see savings
    On Sale
    2  8  ounce package 
    cream cheese, softened
  • see savings
    On Sale
    2/3  cup 
    granulated sugar
  • see savings
    On Sale
    3   tablespoons 
    all-purpose flour
  • see savings
    On Sale
    2   teaspoons 
    grated fresh ginger or 1/2 teaspoon ground ginger
  • see savings
    On Sale
    1   teaspoon 
    vanilla
  • see savings
    On Sale
    4   
    eggs
  • see savings
    On Sale
    2   tablespoons 
    milk
  • see savings
    On Sale
    2/3  cup 
    canned pumpkin
  • see savings
    On Sale
    1/4  cup 
    packed brown sugar
  • see savings
    On Sale
    1/4  teaspoon 
    ground cinnamon
  • see savings
    On Sale
    1/4  teaspoon 
    ground nutmeg

Directions
1.
For crust, in a medium mixing bowl combine crushed gingersnaps, melted margarine or butter, and the 1 tablespoon flour. Press onto the bottom and about 1-1/2 inches up the sides of an 8- or 9-inch springform pan. Set pan aside.
2.
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.
3.
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.
4.
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.
Nutrition information
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
Add Your Review
 Articles
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... in the case of this cheesecake as lemon's vibrant, refreshing acidity plays the star role, supported... read more...
The Best Cheesecake for Easter and Any Other Night of the Week
...If you like dessert (who doesn't?!), then you know cheesecake is quite possibly the most perfect... something special. Cheesecake This all-purpose recipe gives the basics on a perfect cake. Once you... Cheesecake Why have just one dessert when you can enjoy the flavors of two? The topping of this cake tastes... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products