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Pumpkin Swirl Cheesecake

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 servings
Original recipe yields 16 servings (16 servings, one slice each)

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Directions

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  1. 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.
  2. 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.
  3. 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 33
  1. 38 Ratings

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Most helpful positive review

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

This was quite good but we thought it needed more spice. Would make again though.

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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...

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 ...

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.

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...

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 ...

Amazing!!!!

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...

followed the directions to the t. it was delish!

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...