Pumpkin Swirled Cheese Cake Recipe
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Pumpkin Swirled Cheese Cake

By: TAMARA HERSOM  
"A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust."

Rating: This weblink has been rated 22 times with an average star rating of 4.6 Read Reviews (16)

Rate/Review | 849 people have saved this

Prep Time:
20 Min
Cook Time:
52 Min
Ready In:
1 Hr 12 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 1/2 cups crushed shortbread cookies
  • 3 tablespoons melted butter
  • 3 tablespoons unbleached all-purpose flour
  •  
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1 (8 ounce) package cream cheese, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 tablespoon milk

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
  3. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
  4. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
  5. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 508 | Total Fat: 28.1g | Cholesterol: 140mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2004 by LuvsFoodLuvs2Cook 
Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2004 by kingking 
This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2002 by BREAJESS 
The cookie crust makes this cheesecake very simple to make and delicious. My daughter is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by April 
I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2003 by CASEY920 
Absolutely,without a doutb,the best pumpkin cheesecake recipe.I double the recipe and made a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2004 by PEG HENES 
THIS IS AN EXCELLENT RECIPE. I USED PECAN-SHORTBREAD COOKIES FOR THE CRUST. ABSOLUTELY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2003 by SARYNDIPPITY 
I don't like pumpkin pie, but I LOVE this pumpkin cheese cake! I made it for Thanksgiving and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2008 by KMBRLY2383 
This recipe was delicious! I made graham cracker crust instead, it was so yummy! I will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2007 by Tarica 
I had 25+ people over for Thanksgiving last year and made two of these. Everyone loved the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2006 by Mrs. Laff. 
My husband loves cheesecake, and I love pumpkin pie. This recipe is a perfect mix between the... MORE

 
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