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Pumpkin Swirl Cheesecake Recipe

Armen Hareyan's picture
Pumpkin swirl cheesecake recipe

This pumpkin swirl cheesecake recipe may become one of your favorite Thanksgiving dessert recipes. Preparing the pumpkin swirl cheesecake is not hard and doesn't really take long time.

Ingredients Of Pumpkin Swirl Cheesecake Recipe

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom

This is how you make the Pumpkin Swirl Cheesecake recipe.

Preheat oven to 350F. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Cool.

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In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Cool and remove rim. Chill before serving. ***Personally, my cake was WAY overcooked at 55 minutes. I would start checking it at 45 minutes or so. Mine cracked in the worst way. I ended up covering it up with spiced whipped cream (3/4 cup whipping cream, 2-3 T sugar, 1/2 t cinnamon and 1/4 t ginger). Then sprinkling it with more chopped pecans.

Pecan-Bourbon Caramel Sauce
(this stuff is AWESOME). Definite make again.
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 T unsalted butter
1/4 c corn syrup
1/2 t salt
3-4 T bourbon
1 cup pecans, toasted

1. Bring sugar, cream, butter, corn syrup and salt to a boil in a deep medium sauce pan. (Whisk until sugar dissolves).

2. Reduce heat to medium, boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans.

3. Cool, stirring occasionally.

This pumpkin swirl cheesecake recipe is reported by Leslie who writes food recipes at Definitely Not Martha.