PHILADELPHIA Pumpkin Swirl Cheesecake Recipe

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Most Helpful Positive Review

Nov 04, 2008

I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well.

—Phyllis Rogers

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Most Helpful Critical Review

Nov 09, 2009

Made it for a work party. Everyone really loved it and it went fast. I wasn't as impressed with it. The crust was fantastic, even though I just used generic gingersnaps. I thought the cake was too flat. I think it needed another package of cream cheese. It was easy enough to make but I will probably keep the crust recipe and try another cheesecake recipe.

—SBOYD12

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99 Ratings

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Dec 06, 2010

I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit in the oven when the time was up to slowly cool. Took it to Thanksgiving dinner the next day. It was the creamiest cheesecake ever! Everyone raved about it! And it was beautiful to look at too. Next time I will omit the ground pecans. We didn't think it added to the flavor and the texture of nuts with the creamy filling didn't seem to go together. But that's just us.

—Flashsmith

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Oct 27, 2009

Made a few modifications - used ready made graham cracker crust and low fat cream cheese. It was easy to make and turned out fantastic, I will definitely be making this one again.

—chrisderousse

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Apr 14, 2009

I have used this recipe for years & it always comes out perfect. I love pecans but eventually omitted them as the gingersnaps overwhelm them & you can't really taste them. Either way, this one is a winner!

—MomLid

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Nov 26, 2008

EASY EASY EASY.. I have made this recipe for 2 seperate Thanksgiving parties this season and everyone has LOVED it.. I will be making it again today for Thanksgiving with my family tomorrow. It is so YUMMY and looks like you bought it from a bakery. The second time I made it my 4 yr old "helped" me so, it is pretty fail-proof.. I think this is a keeper for sure.

—calebsmom

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Nov 22, 2008

This is AWESOME! Looks like it came from a professional! The swirl is so easy, but makes it look so great! You gotta try it!

—LEANNA

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Feb 26, 2009

I make the crust without the nuts, due to allergies, but it comes out perfect every time! I now have to make 2 at a time just so there will be enough to go around!!

—loki2love

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Nutrition

Calories
375 kcal
19%

Carbohydrates
30.4 g
10%

Cholesterol
134 mg
45%

Fat
27.4 g
42%

Fiber
1 g
4%

Protein
6.6 g
13%

Sodium
376 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILADELPHIA Pumpkin Swirl Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 375
Calories from Fat: 247

% Daily Value *
Total Fat 27.4g 42 %
Saturated Fat 13.9g 69 %
Cholesterol 134mg 45 %
Sodium 376mg 15 %
** Potassium 73mg 2 %
Total Carbohydrates 30.4g 10 %
Dietary Fiber 1g 4 %
Protein 6.6g 13 %
** Sugars 18.4g
** Vitamin A 67 %
** Vitamin C 2 %
** Calcium 2 %
** Iron 6 %
** Thiamin 3 %
** Niacin 4 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.