-
-
My review
PHILADELPHIA Pumpkin Swirl Cheesecake
Philadelphia Cream Cheese
"Impress your guest with this marbled cheesecake that's surprisingly easy to make."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 5 m servings 375 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
- Beat cream cheese, 1/2 cup of the sugar and 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 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
Nutrition Facts
Per Serving: 375 calories; 27.4 g fat; 30.4 g carbohydrates; 6.6 g protein; 127 mg cholesterol; 376 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 87128 Ratings
-
-
-
-
-
Most helpful positive review
11/4/2008
I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well.
Most helpful critical review
11/8/2009
Made it for a work party. Everyone really loved it and it went fast. I wasn't as impressed with it. The crust was fantastic, even though I just used generic gingersnaps. I thought the cake was t...
Most helpful
Most positive
Least positive
Newest
11/4/2008
I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well.
12/4/2010
I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit i...
10/26/2009
Made a few modifications - used ready made graham cracker crust and low fat cream cheese. It was easy to make and turned out fantastic, I will definitely be making this one again.
4/11/2009
I have used this recipe for years & it always comes out perfect. I love pecans but eventually omitted them as the gingersnaps overwhelm them & you can't really taste them. Either way, this one...
11/26/2008
EASY EASY EASY.. I have made this recipe for 2 seperate Thanksgiving parties this season and everyone has LOVED it.. I will be making it again today for Thanksgiving with my family tomorrow. It ...
11/22/2008
This is AWESOME! Looks like it came from a professional! The swirl is so easy, but makes it look so great! You gotta try it!
2/26/2009
I make the crust without the nuts, due to allergies, but it comes out perfect every time! I now have to make 2 at a time just so there will be enough to go around!!
12/6/2010
Killer pie!!!!! couldn't find the ginger crackers so I used a regular pie shell for one... delicious. Crushed some regular ginger snaps and chopped pecans and put on the pie shell before pouring...
1/13/2011
i loved this! brought left overs to work and shared. i kept getting comments about how they have never liked pumpkin, but this was one of the best cheesecakes they've ever had!