Pumpkin Swirl Cheesecake

By Niecer71

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Rate this recipe 2.8/5 (10 Votes)

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Ingredients

Filling:
3 pkg. (8 oz) cream cheese, softened
1 c. sugar, divided
1 t. vanilla
3 eggs
1 c. canned pumpkin
1 t. cinnamon
Crust:
2 c. finely crushed gingersnap cookies
1/2 c. finely chopped pecans
5 T. melted butter

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Crust: Mix gingersnaps, pecans and butter; press onto bottom and 2 inches up the sides of a 9 inch springform pan

Step 2

Filling: Beat cream cheese, 3/4 cup of sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed until just blended. Reserve 1 1/2 cup of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and cinnamon into remaining batter. Spoon pumpkin mixture into springform pan. Add plain batter and mix with a dull knife to swirl.

Step 3

Bake at 300 degrees for 55 minutes (if using a dark non-stick pan) or 325 degrees for 55 minutes (if using a silver pan) Bake until center is almost set.

Step 4

Loosen cake from sides of pan; cool before removing side of pan. Refrigerate 4 hours or overnight before serving.