Pumpkin Swirled Cheese Cake Food

PUMPKIN-SWIRL CHEESECAKE

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.

PUMPKIN-SWIRL CHEESECAKE

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.

PUMPKIN SWIRL CHEESECAKE

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 SWIRLED CHEESE CAKE

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.

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.

PUMPKIN CHEESECAKE SWIRL MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
• Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
• Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
• Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
• Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
• Bake the muffins at 350 degrees Fahrenheit for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!).
• Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.

SPICED PUMPKIN-SWIRL CHEESECAKE

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.

PHILLY PUMPKIN SWIRL CHEESECAKE

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

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.