Weekend Cooking: Pumpkin swirl cheesecake
Since our nephew, Adam spent Christmas with us, I made his favorite cheesecake for our Christmas dessert. This cheesecake is a hit whenever I make it. The color isn’t great in this photo, but you get the idea.
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash ground cloves
Crust:
2 cups finely crushed ginger snaps
½ cup finely chopped pecans
6 tablespoons butter or margarine, melted
Crust: Mix ginger snap crumbs, pecans, and butter; press onto bottom and 2 inches up side of 9 inch springform pan.
Filling: Beat cream cheese, ¾ cup of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1½ 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 batter with knife several times for marble effect.
Bake at 325° for 55 minutes or until center is almost set if using a silver springform pan. (Or bake at 300° for 55 minutes if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Makes 12 servings.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.
Yum. You had me at ginger snap crust
STUNNING! I am informally/casually (have not said this out loud yet!) setting a goal to bake a pie each week. Today I am making an orange curd tart. I don’t yet own a spring form pan for cheesecake but I might have to.
Oh YUM! I *almost* made a pumpkin cheesecake for New Year’s Eve but Mr BFR requested blueberry. I’m now glad I didn’t make the pumpkin because yours sounds wonderful. Maybe for his birthday in a few months.
I have a pumpkin cheesecake that I make and love, but I really like your crust recipe. I think I will use it next time I make mine. Thanks for sharing.
Holy cow. You and Caite and these cheesecakes this weekend. I am starting back to the calorie counting tomorrow, and you all make me wish I had cream cheese in the fridge TODAY so I could make it and eat it all.
Hi Kathy,
Ginger snaps, pecans and all those wonderful spices together, I’m hooked without even tasting it!!
I do actually love cheesecake of any description, with the possible exception of plain vanilla. Unfortunately hubbie hates the stuff, so we never have it at home. It is generally a treat as dessert if we eat out, although not many places can make the stuff very well!!
So! It’s all over to yours, next time Adam visits!! LOL
Yvonne
I love cheesecake and pumpkin pie. Looks like this is the best of both worlds. Yum!
I am going to make this next year and I will make it with gluten free ginger snaps! I really missed dessert this year. I used a gluten free pie crust but it was like I left cardboard on the pie or something.
Boy does that look tasty. My SIL makes a chocolate pumpkin cheesecake that everyone adores, pumpkin and cheesecake just go so well together.
Oh my gosh! This looks divine. I recently found gluten-free ginger snaps, so I can make it. Thanks, Kathy!
This looks and sounds delicious!! I’m surprised that you were able to take a picture without your family devouring it lol. As soon as I lose some weight for my son’s wedding, this will definitely be a recipe I will try. Thanks for sharing!!!
Oooh…this looks amazing…saving this recipe now!
Looks like a nice way to use leftover pureed pumpkin. No reason it must be canned. Marking for later.
I’m not big on pumpkin, but this one I enjoy, I make a similar delicacy. (hope I spelled that correctly)
that looks so, so good. I am checking for a can of pumpkin as we speak…lol
Looks very good! I love a good cheesecake & the crust makes it especially good.
Wow! That looks and sounds delicious! I haven’t had much success making cheesecakes, but this recipe sounds almost simple enough for me. Thanks for sharing this wonderful recipe, Kathy. I’ll bet Adam, and the rest of your family, really appreciated this dessert.
I think it looks beautiful and sounds delicious.
Looks delicious! I’ve only made two or three cheesecakes in my life and they invariably come out with a gigantic crack down the middle, so congratulations on that smoooooth top on yours!
OMG Yum!! And the picture totally does it justice. Looks delicious.
Looks totally delicious!
YUM! My college son’s favorite cake is cheesecake, he wants it every year for his birthday.
Oh wow. That sounds really good.
That looks delicious!
I love pumpkin pie and cheesecake, but never had them together. I’ll have to try this soon, it looks yummy!
I am a sucker for any kind of cheesecake! This looks positively yummy!
Wow this looks super delicious! I love anything pumpkin so I’ll have to give this one a try.
That look soo good!
Oh boy…that looks amazing!!!!
That looks and sounds so good!
Yum yum!
i’m bookmarking this recipe! i love pumpkin and i love cheesecake. why didn’t i ever think of putting the two together?
omg girl. nom, nom, nom