PUMPKIN SWIRL CHEESECAKE RECIPES RECIPES
PUMPKIN SWIRLED CHEESE CAKE RECIPE | ALLRECIPES
A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.
Provided by TAMARA HERSOM
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 12 minutes
Prep Time 20 minutes
Cook Time 52 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 507.6 calories, CarbohydrateContent 58.1 g, CholesterolContent 129.7 mg, FatContent 28.1 g, FiberContent 1.9 g, ProteinContent 8.9 g, SaturatedFatContent 13.7 g, SodiumContent 453.9 mg, SugarContent 34.7 g
PHILLY PUMPKIN SWIRL CHEESECAKE RECIPE - FOOD.COM
This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325°F.
- Mix ginger snaps 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 sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
- Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
- BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 359.4, FatContent 26.9, SaturatedFatContent 13.7, CholesterolContent 116.6, SodiumContent 323.5, CarbohydrateContent 25.2, FiberContent 1.1, SugarContent 17.2, ProteinContent 6
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PUMPKIN-SWIRL CHEESECAKE RECIPE | MARTHA STEWART
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
From marthastewart.com
Reviews 3.4
Category Cake Recipes
From marthastewart.com
Reviews 3.4
Category Cake Recipes
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
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PUMPKIN SWIRL CHEESECAKE RECIPE - GOOD HOUSEKEEPING
Made with brandy and nestled with cinnamon-graham crust — leave room for a slice.
From goodhousekeeping.com
Total Time 1 hours 40 minutes
Category dinner party, feed a crowd, Halloween, Thanksgiving, dessert
Cuisine American
Calories 315 calories per serving
From goodhousekeeping.com
Total Time 1 hours 40 minutes
Category dinner party, feed a crowd, Halloween, Thanksgiving, dessert
Cuisine American
Calories 315 calories per serving
- In food processor with knife blade attached or in blender at medium speed, blend graham crackers until fine crumbs form. Preheat oven to 325 degrees F. In 9- by 3-inch springform pan, with fork, stir graham-cracker crumbs and melted margarine or butter until moistened. With hand, press mixture onto bottom of pan. Bake crust 10 minutes. Cool completely in pan on wire rack. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in brandy, vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula. In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice, and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.
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PUMPKIN SWIRL CHEESECAKE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hours 45 minutes
Total Time 1 hours 45 minutes
- Remove the springform pan sides. Run a knife under the bottom of the cake to release it, then slide onto a serving platter.
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PUMPKIN SWIRL CHEESECAKE RECIPE | EATINGWELL
Pumpkin swirl cheesecake is a delicious dessert that everyone will love, especially during the holiday season. Swapping in reduced-fat cream cheese for regular saves you approximately 50 calories and 3 grams of saturated fat per slice.
From eatingwell.com
Total Time 6 hours 0 minutes
Category Healthy Cheesecake Recipes
Calories 286 calories per serving
From eatingwell.com
Total Time 6 hours 0 minutes
Category Healthy Cheesecake Recipes
Calories 286 calories per serving
- Remove the pan from the water bath. Remove the foil. Refrigerate the cheesecake until very cold, at least 3 hours.
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PUMPKIN SWIRL CHEESECAKE | BETTER HOMES & GARDENS
Each luscious bite tastes like ginger-spiced cheesecake marbled with pumpkin pie.
From bhg.com
Reviews 5
Total Time 7 hours 15 minutes
Category Recipes and Cooking
Calories 346 calories per serving
From bhg.com
Reviews 5
Total Time 7 hours 15 minutes
Category Recipes and Cooking
Calories 346 calories per serving
- Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Makes 12 to 16 servings.
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SPICED PUMPKIN-SWIRL CHEESECAKE RECIPE: HOW TO MAKE IT
I have to give my husband credit for this cheesecake. He found a recipe like it and asked if I could make it for him. I always make it for his birthday, and my young daughter loves to help. —Monika Walsh, Monterey, California
From tasteofhome.com
Reviews 3.1
Total Time 02 hours 05 minutes
Category Desserts
Calories 483 calories per serving
From tasteofhome.com
Reviews 3.1
Total Time 02 hours 05 minutes
Category Desserts
Calories 483 calories per serving
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.
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PUMPKIN-CHAI CHEESECAKE | BETTER HOMES & GARDENS
Move over pumpkin pie, this pumpkin cheesecake is our new go-to Thanksgiving dessert. The pretty swirls of color and spice make this sweet irresistible.
From bhg.com
Reviews 4
Total Time 6 hours 50 minutes
Category Recipes and Cooking
Calories 368 calories per serving
From bhg.com
Reviews 4
Total Time 6 hours 50 minutes
Category Recipes and Cooking
Calories 368 calories per serving
- Place pan on a baking sheet. Bake 40 to 45 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack 15 minutes. Using a thin metal spatula, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool 1 hour or until completely cool. Chill at least 4 hours. If you like, serve with Pumpkin Spice Whipped Cream. Serves 12.
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PUMPKIN SWIRL CHEESECAKE | RECIPES | WW USA
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From weightwatchers.com
Total Time 300 minutes
Category Dessert
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Calories 175 kcal per serving
From weightwatchers.com
Total Time 300 minutes
Category Dessert
Cuisine American
Calories 175 kcal per serving
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PUMPKIN SWIRL CHEESECAKE RECIPE BY DOMINICK - COOKEATSHARE
Summer is hands down my favorite time of year, especially being born and raised on the East Coast. I hate cold weather and snow and for me, fall and winter are just gloomy and depressing times of the year. On the other hand, I am very thankful for Pumpkin Season! I have already featured quite a few pumpkin recipes, but there sure isn’t a shortage. Here we have Pumpkin Swirl Cheesecake! I took my classic cheesecake, and gave it some fall spirit. I gave them to my parents for their seal of approval, and well, the recipe made it here! I used a cupcake tin and wrappers to make little individual servings. If I hadn’t, the cheesecake would already be gone!
From m.cookeatshare.com
Reviews 5
Total Time 55 minutes
Cuisine American
Calories 3331 per serving
From m.cookeatshare.com
Reviews 5
Total Time 55 minutes
Cuisine American
Calories 3331 per serving
- For full recipe, visit http://dominickcosta.com/pumpkin-swirl-cheesecake/
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PHILADELPHIA PUMPKIN SWIRL CHEESECAKE - MY FOOD AND FAMILY
1. MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. 2. BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter.
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Sep 15, 2020 · Set aside 1 c. of the mixture. Blend 1/4 c. of sugar, pumpkin, cinnamon and nutmeg into the remaining mixture. Spread the pumpkin batter into the crust and drop the plain batter by spoonfuls onto the top. Using a knife swirl to create a marble effect. Bake 45-55 minutes in the preheated oven or until the filling is set.
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PUMPKIN SWIRL CHEESECAKE PIE RECIPE - THE SPRUCE EATS
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From thespruceeats.com
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PUMPKIN-SWIRL CHEESECAKE RECIPE | MYRECIPES
Step 2. MIX ginger snap crumbs, nuts and butter; press onto bottom of 13x9-inch pan. Step 3. BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
From myrecipes.com
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PUMPKIN SWIRL CHEESECAKE RECIPE - CHOWHOUND
Transfer the pumpkin to a small bowl, add the cinnamon, salt, nutmeg, and cloves, and stir to combine; set aside. 5 When the crust is ready, whisk together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
From chowhound.com
From chowhound.com
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PUMPKIN SWIRL CHEESECAKE: SEE THIS FALL CHEESECAKE IDEA!
Nov 17, 2016 · Set aside 1 c. of the mixture. Blend 1/4 c. of sugar, pumpkin, cinnamon and nutmeg into the remaining mixture. Spread the pumpkin batter into the crust and drop the plain batter by spoonfuls onto the top. Using a knife swirl to create a marble effect. Bake 45-55 minutes in the preheated oven or until the filling is set.
From consumerqueen.com
From consumerqueen.com
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PUMPKIN SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
Oct 12, 2018 · Instructions. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). Make the crust: Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined.
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From therecipes.info
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PUMPKIN SWIRL CHEESECAKE BARS (VEGAN + GF) - MINIMALIST ...
Nov 01, 2021 · CHEESECAKE FILLING: While the crust is cooling, rinse your blender and make your cheesecake batter. Add raw cashews, coconut cream, vegan cream cheese, arrowroot or cornstarch, maple syrup, 1/2 cup (100 g) pumpkin purée, 1 tsp pumpkin spice blend, salt, and vanilla (optional), to the blender (if altering batch size, adjust amounts accordingly).
From minimalistbaker.com
From minimalistbaker.com
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