Pumpkin Swirl Cheesecake
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 354.88 ml ginger snaps, finely crushed
- 78.78 ml butter or 78.78 ml margarine, melted
- 59.16 ml flour, divided
- 2 (453.59 g) package cream cheese, softened
- 157.80 ml sugar
- 2.46 ml ginger, ground
- 4.92 ml vanilla extract
- 4 large eggs
- 29.58 ml heavy cream
- 157.80 ml canned pumpkin
- 59.14 ml brown sugar, packed
- 1.23 ml ground cinnamon
- 1.23 ml ground nutmeg
directions
- 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.
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