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Swirled Pumpkin and Cream Cheese Cheesecake

"I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!"
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Ingredients

15 m servings 509 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
  3. Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
  4. Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
  5. Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.

Nutrition Facts


Per Serving: 509 calories; 30.5 g fat; 55.6 g carbohydrates; 6.2 g protein; 55 mg cholesterol; 288 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 19 Ratings

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Most helpful positive review

This is one of the most delicious cheesecakes I've ever eaten!

Most helpful critical review

I made this for Thanksgiving and it got mixed reviews. First off, I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before ...

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I made this for Thanksgiving and it got mixed reviews. First off, I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before ...

This is one of the most delicious cheesecakes I've ever eaten!

This was very easy to make and very tasty!

I loved this recipe and so did my family. I made it two years ago and have had requests to make it again. Easy to make, no bake I like that, This will be in my Thanksgiving Dinner for years t...

I made this recipe for Thanksgiving and everyone loved it. My brother-in-law made another type of Pumpkin Cheesecake and I thought this one was much tastier. I thought the crust was great and no...

**** It was very good.But very sweet.I would make it again But make the crust a little different so it would not be so hard.

I made this when my in-laws came over for Christmas and everyone LOVED it! I plan on making it again next week for another family Christmas.

This is a very quick & easy dessert to asseble. However, it did take quite a long time to set in the fridge. To quicken the process, I placed the pie in the freezer for aproximately 45 minutes. ...

Made this tonight for a Halloween party and it was a hit! LOVED it... I didn't have gingersnaps so I used graham crackers instead and it turned out great. I also used a few teaspoons of pumpki...