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
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
1 cup pumpkin puree, canned or fresh
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves
1/4 cup chopped pecans
1/4 cup brown sugar
1/2 Tbsp butter, melted
- 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.