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.
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 SWIRL CHEESECAKE
Make and share this Pumpkin Swirl Cheesecake recipe from Food.com.
Provided by Michele7
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Toast nuts: Spread in baking pan.
- Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
- Turn hazelnuts out onto a towel and rub off skins.
- Leave oven at 350.
- Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
- Lightly coat the 8-inch springform pan with cooking spray.
- Crust: break crackers into a food processor.
- Add hazelnuts, sugar and butter.
- Process until fine crumbs form.
- Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
- Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
- On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
- Add eggs and egg whites; beat just until mixed.
- Melt the chocolate chips according to the package directions.
- Add 1 1/2 cups of cheese mixture and stir until well blended.
- Stir pumpkin and spices into remaining cheese mixture until well blended.
- Reserve 1/4 C; pour rest into crust.
- Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
- Top with dollops of reserved 1/4 C pumpkin batter.
- Run a knife through both batters for a marble effect.
- Don't overdo or the effect will be muddied.
- Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
- Carefully run a knife around inside edge of pan to release cake.
- Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
- Can be frozen up to 3 months.
- Thaw in refrigerator 2 days before serving.
- To serve: remove pan sides.
- Place on a serving plate.
Nutrition Facts : Calories 393.7, Fat 22.6, SaturatedFat 11.6, Cholesterol 79.6, Sodium 355.4, Carbohydrate 41.3, Fiber 1.9, Sugar 31.6, Protein 8.3
PUMPKIN-SWIRL CHEESECAKE TART
My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine.
Provided by Emily
Categories Cheesecake
Time 1h10m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
- Cool crust completely on a wire rack.
- Preheat oven to 300º.
- Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
- Add vanilla, salt, 1 egg, and egg white; beat until combined.
- Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
- Pour remaining cream cheese mixture into prepared crust.
- Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
- Bake at 300º for 50 minutes.
- Turn oven off; cool tart in closed oven 45 minutes.
- Remove from oven; cool completely on a wire rack.
- Cover; chill.
Nutrition Facts : Calories 133.3, Fat 7.4, SaturatedFat 2.5, Cholesterol 38.4, Sodium 320.1, Carbohydrate 9.8, Fiber 0.7, Sugar 1.9, Protein 6
SPICED PUMPKIN SWIRL CHEESECAKE
This is an irresistible holiday treat. I found this recipe in a cooking club of America magazine. Check out my holiday menu for some other holiday ideas.
Provided by SaffronMeSilly
Categories Cheesecake
Time 1h39m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- heat oven to 325. Wrap outside of 9 inch spring form pan with heavy-duty foil. Pulse pecans and 2 tbsp brown sugar in food processor until finely ground. Add melted butter; pulse just until combined. Press into bottom of pan. Bake 10-15 min or until set and dry. cool on wire rack.
- Beat cream cheese and 3/4 cup of the brown sugar in large bowl at medium speed just until blended. Beat in sour cream and vanilla. Add eggs one at a time, beating at low speed just until combined.
- Whisk pumpkin, remaining 1/4 cup brown sugar, cinnamon, ginger, cloves, and nutmeg in medium bowl. Whisk in 1 1/2 cups of cheesecake mixture.
- Spoon half of the remaining plain cheesecake mixture into crust. Top with half of the pumpkin filling. Repeat (do not spread evenly for best swirls). With knife or metal spatula, gently swirl through batter to achieve a marbled effect. Place spring form pan in large shallow roasting or broiler pan; add enough hot tap water to come halfway up sides of spring form pan.
- Bake 60-70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid.
- Remove spring form pan from roasting pan; remove foil. Cook on wire rack to room temperature. Refrigerate, uncovered, overnight. Store in refrigerator.
Nutrition Facts : Calories 728.8, Fat 60.1, SaturatedFat 26.6, Cholesterol 193.8, Sodium 376.3, Carbohydrate 40.2, Fiber 3.7, Sugar 32.4, Protein 12.4
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
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PUMPKIN SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (62)Category CheesecakeServings 12Total Time 9 hrs 45 mins
- Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until combined. Begin adding spoonfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife, swirl the batters together by dragging the toothpick top to bottom, then left to right.
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