PHILADELPHIA Pumpkin Swirl Cheesecake Recipe -
PHILADELPHIA Pumpkin Swirl Cheesecake Recipe
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PHILADELPHIA Pumpkin Swirl Cheesecake
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake. See more
  • READY IN 5+ hrs

PHILADELPHIA Pumpkin Swirl Cheesecake

Recipe by  

"Impress your guest with this marbled cheesecake that's surprisingly easy to make."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    5 hrs 5 mins


  1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  2. 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.
  3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
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Reviews More Reviews

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.

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.

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.

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.

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!

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.

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!

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!!


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 127 mg
  • 42%
  • 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.

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