SWIRLED PUMPKIN AND CREAM CHEESE CHEESECAKE
I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!
Provided by Dana Campbell
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
- Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
- Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
- Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.6 g, Cholesterol 54.6 mg, Fat 30.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 18.3 g, Sodium 288.5 mg, Sugar 41.5 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
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.
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 CREAM CHEESE SWIRL PIE
Pumpkin pie and cheesecake come together in this beautiful swirled holiday dessert.
Provided by Danelle
Categories Thanksgiving
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place pie crust in a 9-inch glass pie plate and flute the edges. Bake for 6-8 minutes or until light golden brown. Reduce oven temperature to 375 degrees.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a small bowl. Add vanilla, cinnamon, nutmeg, ginger, cloves, eggs and pumpkin to cream cheese mixture. Beat on medium speed until smooth. Pour into crust.
- Stir cream into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife to create a marbled design.
- Bake for 35 to 45 minutes or until pie is set. Cool 30 minutes. Cover and refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 383 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 240 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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 PECAN SWIRL CHEESECAKE
This is fun because the same batter is used with just the tang of cream cheese and contrasted with a swirl of pumpkin and spices. These flavors sit wonderfully on top of a crust of toasted pecans that adds richness and ties all of the flavors together. Nutty, pumpkinny goodness!
Provided by 2001193525
Categories Cheesecake
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Wrap the outer bottom and sides of a 9-inch springform pan tightly with 2 pieces of aluminum foil.
- Make the crust: Place pecans in the bowl of the food processor and pulse until they form coarse crumbs. Add the butter, sugar and salt to the crumbs and pulse until well blended. Transfer to the bottom of the springform pan and press into an even layer. Place the pan in the center of the oven and bake the crust for 12-15 minutes or until the crust is golden brown. Your kitchen will smell wonderfully of pecans! Set aside to cool.
- Make the filling: Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add the sugar and continue mixing. Reduce the speed to low and add the eggs and egg yolks one by one, mixing to make sure each one is incorporated before adding the next. Scrape down the bowl between additions. Stir in the sour cream. Stir in the flour, cinnamon, ginger and cloves until well blended.
- Swirl and bake the cheesecake: Place the springform pan into a roasting pan or large cake pan. Pour about 1/4 of the batter into a medium bowl and stir in the pumpkin. Pour half of the remaining plain batter on top of the crust in the springform pan and spread it out so that it is flat. Spoon all but 1 cup of the pumpkin mixture into the center of the base, leaving a border on the sides so that the filling won't show when the cheesecake is baked. Top the pumpkin layer with the remaining plain batter. Drop spoonfuls of the reserved 1 cup of pumpkin filling on the top of the batter and use a wooden skewer (or toothpick) to swirl the filling. Be creative with your swirl! Lower the oven temperature to 325 degrees F. Place the roasting pans and nested springform pan inside the oven. Carefully pour boiling water into the roasting pan so that it reaches about halfway up the side of the springform pan. Bake the cheesecake for 1 1/2 - 2 hours. It will have risen slightly and the top with be lightly browned. Turn off the oven, open the oven door and leave it ajar. Let the cheesecake cool down slowly in the oven for an additional hour before removing from the pan from the water bath. Refrigerate overnight.
- Make the maple glaze: Simmer the maple syrup in a small pot over medium heat until it reduces by about half, 5 to 10 minutes. Stir in the lemon zest, pepper and remaining pecans. It should be syrupy. If not, cook for a few additional minutes. Cool. Top each slice with the glaze.
Nutrition Facts : Calories 522.7, Fat 40.7, SaturatedFat 17.9, Cholesterol 170.6, Sodium 295.2, Carbohydrate 34.7, Fiber 1.5, Sugar 30.3, Protein 8.2
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!
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Make and share this Pumpkin Cheesecake With Caramel Swirl recipe from Food.com.
Provided by Mizzy
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 636.7, Fat 50, SaturatedFat 25.5, Cholesterol 187.7, Sodium 343.8, Carbohydrate 41.3, Fiber 2.4, Sugar 34, Protein 10.3
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
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
CRANBERRY SWIRL PUMPKIN CHEESECAKE
Make and share this Cranberry Swirl Pumpkin Cheesecake recipe from Food.com.
Provided by mikey ev
Categories Cheesecake
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Beat cream cheese, sugar and vanilla in large bowl with electric mixer at medium speed until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add pumpkin, spices and salt; beat until well blended.
- Spread 3/4 cup pumpkin mixture evenly in crust. Pour about 1/3 cup cranberry sauce over pumpkin mixture. Top with remaining pumpkin mixture and remaining cranberry sauce. Swirl cranberry sauce into pumpkin mixture with knife, being careful not to scrape crust.
- Bake 50 to 60 minutes. (Cheesecake will not be completely set in the center.) Cool completely on wire rack. Refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 430, Fat 28.6, SaturatedFat 14.5, Cholesterol 115.2, Sodium 376.6, Carbohydrate 37.6, Fiber 1, Sugar 25, Protein 7.7
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