Festive pumpkin cheesecake with swirlsof vanilla cheesecake in a vanilla wafer crumb crust.
Recipe: Pumpkin Swirl Cheesecake
2 cups vanilla wafer crumbs 1/4 cup butter or margarine, melted 2 (8-ounce) packages cream cheese, softened 1 1/4 cups sugar, divided use 1 teaspoon vanilla extract 3 large eggs 1 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
Preheat oven to 350°F (175°C).
Combine vanilla wafer crumbs and butter.Press into the bottom and just up the sides of a 9-inch springformpan; set aside.
In a bowl, combine cream cheese, 1/2 cupof the sugar and vanilla; mix at medium speed with an electricmixer until well blended.
Add eggs, one at a time, mixing well aftereach addition. Reserve 1 cup of this cream cheese mixture. Tothe remainder, add pumpkin, remaining 3/4 cup sugar, cinnamonand nutmeg; mix well.
Layer half of the pumpkin mixture overthe crust, spread on the reserved cream cheese mixture and topwith the remaining pumpkin mixture. Swirl a knife through thebatter several times without touching the crust for a marbledeffect. Bake for 55 minutes or until set.
Loosen cake from the rim of the pan; coolbefore removing from the pan. Refrigerate before serving.
Makes 12 servings.
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