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Pumpkin Swirl Cheesecake recipe

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.

    Pumpkin Swirl Cheesecake

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  • Comments

    1 Comment


    Just made this tonight, and my gosh I d like to just dig in and skip the refrigeration part. It s been cooling on the counter for approximately 10 minutes now, and since then my husband has gone in the kitchen twice to get a better smell I guess; my 2 year d neat swept the pan right off the counter; and my 3 year old managed to get a finger taste!! Thanks for sharing. Staring at swirls is hypnotising enough, Staring at swirls on a pumpkin cheesecake?! A spellbinding recipe! Yet another totally awesome creation, Dana!

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