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    You are in: Home / Recipes / Pumpkin Swirl Cheesecake Recipe
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    Pumpkin Swirl Cheesecake

    Average Rating:

     2 Total Reviews

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    • on November 23, 2007

      I made this cheesecake for Thanksgiving and it was just ok. The crust was outstanding, but the cake itself was not as creamy as I was hoping for and would not set up. I baked it at 325 degrees for the 55 minutes the recipe recommends, then another 25 minutes (checking it every 5-10)and it was still really liquidy. I am thinking it might not be a good recipe for someone living at high altitude (>7000 ft).

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    • on October 04, 2007

      The Kraft recipe that I used was a bit different, calling for 4(8 ounce) packages cream cheese and 4 eggs. Anyway, it is a wonderful recipe and I plan on serving it this Thanksgiving for a change of the usual pumpkin pie.

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    Nutritional Facts for Pumpkin Swirl Cheesecake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 529.0
     
    Calories from Fat 304
    57%
    Total Fat 33.8 g
    52%
    Saturated Fat 17.7 g
    88%
    Cholesterol 130.5 mg
    43%
    Sodium 522.7 mg
    21%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 1.9 g
    7%
    Sugars 25.3 g
    101%
    Protein 8.6 g
    17%
    Detailed Nutrition Values About Nutrition Info
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