Pumpkin Swirl Cheesecake
"This is a great recipe that my mother came up with years ago. It's the combination of her wonderful cheesecake and my grandmother's incredible pumpkin pie. The best of all worlds!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
2 pies
ingredients
- 2 graham cracker pie crust
- 24 ounces cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1 dash ground cloves
directions
- Beat cream cheese, ¾ cup 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.
- Reserve 1 ½ cups of the plain batter.
- Stir remaining ¼ cup sugar , pumpkin and spices into remaining batter.
- Spoon ½ of the pumpkin batter over crust; top with spoonfuls of ½ of the reserved plain batter.
- Repeat layers.
- Cut through batters with knife several times for marble effect.
- Bake at 325 degrees for 55 minutes or until center is almost set.
- Refrigerate for 4 hours or overnight before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was definetly yummy! The mix of the two was something I wouldn't of thought of but so glad someone did. I can't wait to make this for my family this coming thanksgiving! *Made for Spring PAC 2009*
RECIPE SUBMITTED BY
I was raised in South Alabama around a family that loved to cook. My grandmother is the best (and most authentic) cook that I have ever known and if you check out my page alot of my recipes come from her.
I started cooking at a pretty young age because I enjoyed the time in the kitchen with the great women in my family. To me cooking is so much more than a meal, it's time with women who have so much wisdom to pass on to me. My favorite part of the holidays is to be in the kitchen as my Grandmother and Aunt prepare the meal. The stories they tell and the cooking secrets they share are priceless.
