Pumpkin Swirl Cheesecake
November 23, 2011 | 
Author Allow me to introduce the first of the two stars to be featured this Thanksgiving for dessert in some very happy bellies – Pumpkin Swirl Cheesecake!
I originally was going to make my dad’s pumpkin pie recipe, but thankfully realized ahead of time that I only had one pie pan (and I was planning two pies). Cheesecake pan to the rescue! I have made this recipe before but it’s been a long time. The most important thing I remember from making it last time was that it was super delicious! With a buttery ginger snap-pecan crust, beautifully swirled pumpkin layers, and a crunchy pecan topping, how could you really go wrong?
PUMPKIN SWIRL CHEESECAKE
Serves 12
Ingredients:
30 ginger snap cookies, crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
3-8 oz. packages reduced fat cream cheese, softened
3/4 cup sugar, divided
1 tsp vanilla extract
3 eggs
1 cup pumpkin puree, canned or fresh
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves
TOPPING:
1/4 cup chopped pecans
1/4 cup brown sugar
1/2 Tbsp butter, melted
Directions:
- Heat oven to 350 degrees. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
- Beat cream cheese, 1/2 cup of the sugar and 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 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
- Bake 45 minutes or until center is almost set: While the cheesecake cooks, mix topping ingredients together and sprinkle around the outer edge of the cheesecake for the last 10 minutes. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
Source: Cheesecake from Allrecipes. Topping adapted from Blissfully Domestic.
Posted in Cheesecake, Desserts, Holidays, Thanksgiving | 
Tags: cream cheese, ginger snaps, pecans, pumpkin
12 Responses to “Pumpkin Swirl Cheesecake”
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Oh this does sound delicious – that crust sounds heavenly! And your swirls look amazing, whenever I try and do them, I just make a big mess!
Thank you! Yea sometimes I over swirl haha.
I don’t think I’d have any trouble eating a slice of pumpkin cheesecake instead of pumpkin pie…it’s one of my all-time favorite desserts! Yours looks amazing! Wishing you and your family a happy Thanksgiving
SO PRETTY!! And sounds amazing!!
This is so pretty!!
Love the swirls – sounds delicious! Hope you have a great Thanksgiving!
Oh this is a funny coincidence, I just posted a pumpkin swirl recipe on my blog too! Mine are brownies though
This cheesecake looks deliishh! You’re definitely making me hungry over here….
Oh wow I bet the brownies are amazing!! Great minds think alike
Love this recipe and the ginger snap crust! Sounds delicious! Hope you have a fabulous Thanksgiving!
What a beautiful cheesecake! Love the pecans around the edge.
I wanted to make this for Thanksgiving so much but I didn’t have time! Looks so good!
I’m sure there are excuses out there to make it still O:-)