1. Recipes

How to Make Pumpkin Swirled Cheese Cake - A Step-by-Step Guide

There's something about the fall season that just calls for the warm, comforting flavors of pumpkin. Whether it's in a latte, a pie, or a loaf of bread, pumpkin seems to be everywhere during the autumn months. And one of the best ways to enjoy this beloved ingredient is in a delicious, creamy Pumpkin Swirled Cheesecake.

This decadent dessert combines the rich, indulgent flavors of a classic cheesecake with the spicy, earthy notes of pumpkin. The result is a dessert that is perfect for ser...

Read more

Ingredients

  • 1 ½ cups crushed shortbread cookies
  • 3 tablespoons melted butter
  • 3 tablespoons unbleached all-purpose flour
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1 (8 ounce) package cream cheese, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 3 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 tablespoon milk

Information

  • Prep Time: 20 mins
  • Cook Time: 52 mins
  • Total Time: 1 hr 12 mins
  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • 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

    508 cal.

    • Total Fat: 28g
    • Saturated Fat: 14g
    • Cholesterol: 130mg
    • Sodium: 454mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 2g
    • Total Sugars: 35g
    • Protein: 9g
    • Vitamin C: 2mg
    • Calcium: 68mg
    • Iron: 4mg
    • Potassium: 234mg

    Categories

    Baking recipes
    Dessert recipes
    Pumpkin recipes
    Cheesecake recipes