PUMPKIN SWIRL CHEESECAKE RECIPE RECIPES
PUMPKIN-SWIRL CHEESECAKE RECIPE | MARTHA STEWART
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.
- Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- 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.
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 SWIRLED CHEESE CAKE RECIPE | ALLRECIPES
A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 12 minutes
Category Fruits and Vegetables, Vegetables, Squash
Calories 507.6 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 12 minutes
Category Fruits and Vegetables, Vegetables, Squash
Calories 507.6 calories per serving
- 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.
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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.
From food.com
Reviews 5.0
Total Time 5 hours 20 minutes
Calories 359.4 per serving
From food.com
Reviews 5.0
Total Time 5 hours 20 minutes
Calories 359.4 per serving
- 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.
See details
PUMPKIN SWIRLED CHEESE CAKE RECIPE | ALLRECIPES
A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 12 minutes
Category Fruits and Vegetables, Vegetables, Squash
Calories 507.6 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 12 minutes
Category Fruits and Vegetables, Vegetables, Squash
Calories 507.6 calories per serving
- 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.
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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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PUMPKIN-SWIRL CHEESECAKE RECIPE | MYRECIPES
Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.
From myrecipes.com
Total Time 6 hours 5 minutes
Calories 360 calories per serving
From myrecipes.com
Total Time 6 hours 5 minutes
Calories 360 calories per serving
- kraft kitchens tipsSIZE-WISESweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.MAKE IT EASYLine pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.HOW TO PREPARE CHEESECAKE IN SPRINGFORM PANTo bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
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FISHER NUTS | RECIPE | PECAN PUMPKIN SWIRL CHEESECAKE
Typical tangy cheesecake batter is contrasted by a swirl of sweet pumpkin and spices. These flavors sit wonderfully on top of a crust of toasted pecans, which adds richness and ties all of the flavors together. Nutty, pumpkiny goodness!
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PUMPKIN SWIRL CHEESECAKE | RECIPES | WW USA
This gorgeous, showstopping cake is a lot easier to make than it looks. Serve it for any holiday gathering to impress your guests; it's so delicious, it may earn a spot on your dessert table for Thanksgiving. After whipping up the pumpkin and cheesecake filling separately, simply swirl both together with a knife right in the pan. You can also create a decorative pattern with the cookie crumbs using a store-bought cake stencil or just sprinkle the crumbs evenly around the edges of the cake. For added convenience, after baking, the cake can be refrigerated overnight, so it's ready to go whenever you need it.
From weightwatchers.com
Total Time 300 minutes
Category Dessert
Cuisine American
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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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.
From myfoodandfamily.com
From myfoodandfamily.com
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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.
From myfoodandfamily.com
From myfoodandfamily.com
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From consumerqueen.com
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PUMPKIN SWIRL CHEESECAKE | TASTY KITCHEN: A HAPPY RECIPE ...
For the cheesecake filling: Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside. To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin ...
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From tastykitchen.com
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Pumpkin Swirl Cheesecake. Preheat the oven to 325 degrees. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the cracker crumbs are moistened and press the mixture with your fingers onto the bottom of a 9-inch springform pan. Bake 10 minutes, then remove the pan from the oven and set it aside to cool completely.
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PUMPKIN CHEESECAKE SWIRL BROWNIES RECIPE - ALL INFORMATION ...
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