Thursday, October 8, 2009

Pumpkin Swirl Cheesecake

I found this recipe in the Fall edition of Kraft Foods "Food and Family". I think it is very good!

First, for the crust, you need:
1 1/2 cups Ginger snaps, finely crushed

1/2 cup finely chopped pecans

1/4 cup or 1/2 stick butter, melted

Preheat oven to 325 degrees.

Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

Next you need:

4 pkg. (8 oz. each) cream cheese ( used 2 regular and 2 low-fat)

1 cup sugar divided into 3/4 cup and 1/4 cup

1 tsp. vanilla

4 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash of ground cloves

Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.

Wow, what a mess. I guess I have the bake time and refrigeration time to get it cleaned up!

Finally, the taste test. Mmmm pretty yummy!

I am tempted to just make it with the whole can of pumpkin mixed into all of the cream cheese mixture and "up" the spices a bit. I would like it to be a bit more pumpkiny! If anyone tries this, let me know what you thought.

Ya'll Come Back!



  1. Oh..all these pumpkin recipes of late are driving me CRAZY..I love it and I'm going to be too fat even before thanksgiving rolls around!
    I agree with you about adding all the pump. etc.~why not! Thanks and
    come say hi :D

  2. LOL! She's funny up there.

    I agree...more pumpkin.

  3. This sure sounds delish. I love pumpkin desserts in the fall. Mimi

  4. I love the idea to use ginger snaps as a crust instead of graham crackers - definitely would add some extra zip!

  5. Looks tempting!

    Thank you for your comment. Bon Weekend!


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