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My review
Pumpkin Swirl Cheesecake
81
Philadelphia
"Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect."
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Ingredients
5 h 15 m servingsOriginal recipe yields 16 servings (16 servings, one slice each)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
Footnotes
- How to Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.
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Reviews
Read all reviews 3338 Ratings
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Most helpful positive review
9/25/2009
I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it...
Most helpful critical review
12/3/2014
This was quite good but we thought it needed more spice. Would make again though.
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9/25/2009
I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it...
12/3/2009
Reduced cream cheese to 3 packages, came out fantastic. Didn't have a hand mixer so spun the cream cheese/sugar/egg mixture in the blender to whip out the tiny lumps. Worked perfectly. Came out ...
11/27/2009
Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it! Will make this again for sure.
11/13/2015
I made this for a retirement party and received multiple texts telling me that it was amazing. I did take the advice of several reviews and increased the amount of spices. I also purchased pumpk...
3/2/2016
One of my guests called it "heaven on a plate". It was easy and pretty. I have made it w/ a graham cracker / pecan crust as well as the gingersnap/pecan crust. I preferred the graham cracker ...
11/27/2016
The most perfect Thanksgiving dessert. I wanted a pumpkin based dessert but most of my family doesn't like pumpkin. I have made cheesecakes for years though & thought I'd give it a try. After re...
11/22/2016
I saved this because I saw a video using the same recipe but in a 9x13 sheet pan, and I took it to the Thanksgiving dinner at the school where I teach. It was a huge hit, and while there were a...