PUMPKIN SWIRL CHEESECAKE
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h15m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Mix ginger snap 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 the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
PUMPKIN-SWIRL CHEESECAKE
Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes 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.
PHILADELPHIA PUMPKIN SWIRL CHEESECAKE
Steps:
- MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- 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. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
- Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
- BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
- REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN SWIRLED CHEESE CAKE
A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.
Provided by TAMARA HERSOM
Categories Fruits and Vegetables Vegetables Squash
Time 1h12m
Yield 8
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, Carbohydrate 58.1 g, Cholesterol 129.7 mg, Fat 28.1 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 453.9 mg, Sugar 34.7 g
PUMPKIN-SWIRL CHEESECAKE
Celebrate the beginning of fall with a delicious Pumpkin-Swirl Cheesecake recipe. This delectable Pumpkin-Swirl Cheesecake is a tasty way to welcome the season and keep your spirits high! Make your swirled cheesecake in a square or circular pan.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 6h5m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
- Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.9141 g, Sugar 0 g, Protein 6 g
PHILLY PUMPKIN SWIRL CHEESECAKE
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.
Provided by katflu57
Categories Cheesecake
Time 5h20m
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.
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Categories Cake Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 15
Steps:
- For Crust:
- Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For Filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
PUMPKIN SWIRL CHEESECAKE
Make and share this Pumpkin Swirl Cheesecake recipe from Food.com.
Provided by Mary Lord
Categories Cheesecake
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
- Press onto bottom of 8 or 9 inch springform pan.
- Filling: Beat cream cheese in large mixing bowl until smooth.
- Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
- Beat on high until smooth.
- Add eggs all at once. Beat on low until combined.
- Stir in cream.
- Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
- Spoon plain cream cheese mixture into pan.
- Carefully spoon pumpkin mixture over plain.
- Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.
Nutrition Facts : Calories 481.7, Fat 28.1, SaturatedFat 14.8, Cholesterol 144.8, Sodium 460.7, Carbohydrate 50.9, Fiber 1.4, Sugar 27.6, Protein 7.8
PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice
Provided by Gwenaelle Le Cochennec
Categories Desserts
Yield 12 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
- In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
- Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
- In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
- Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
- To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
- Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
- Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
- Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
- Enjoy!
SPICED PUMPKIN-SWIRL CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 483 calories, Fat 39g fat (18g saturated fat), Cholesterol 133mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.
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PUMPKIN SWIRL CHEESECAKE RECIPE | DESSERT RECIPES | PBS …
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- 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.
- Preheat the oven to 425 degrees. In the large bowl of an electric mixer, cream softened cream cheese and sugar at medium speed just until they are blended.
- Pour all but 1 ¼ cups of the filling into the springform pan and set the pan aside. To the remaining filling, add the pumpkin, cinnamon, ginger, nutmeg, and cloves, beating with an electric mixer just until it is smooth.
- Bake 10 minutes at 375 degrees, reduce the heat to 300 degrees, and bake 45-50 minutes more until the filling is almost set. Turn off the oven, open the oven door slightly, and allow the cheesecake to sit 10 minutes.
- Chill the cheesecake 1 to 2 hours, then slide a metal spatula under the crust and transfer the cheesecake to a serving platter. Cover loosely and chill until ready to serve.
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