Recipe by TAMARA HERSOM
"A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust."
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1 1/2 cups
crushed shortbread cookies
unbleached all-purpose flour
1 (8 ounce) package
cream cheese, softened
1 (3 ounce) package
cream cheese, softened
1 (15 ounce) can
Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! I also did what grandma always taught me - NEVER use as much ginger or nutmeg as it calls for...I used just over 1/8 tsp each.
tasted the same as pumpkin pie to me
This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 minutes before removing it and refrigerating overnight. It's a very attractive dessert and a nice change from pumpkin pie.
I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!!
The cookie crust makes this cheesecake very simple to make and delicious. My daughter is allergic to soy so there are very few comercial cookies or crusts that she can eat, but with store bought shortbread cookies we were able to make up a quick alternative holiday dessert for her.
Absolutely,without a doutb,the best pumpkin cheesecake recipe.I double the recipe and made a grahm cracker crust and baked it in a 9" spring form pan.It was GONE!Perfect.thank Tamara.
This recipe was delicious! I made graham cracker crust instead, it was so yummy! I will definitely make this for Thanksgiving.
I had 25+ people over for Thanksgiving last year and made two of these. Everyone loved the taste and texture (rather then that of just a pumpkin pie) I forgot to save the recipe but found it again now I'm throwing a Harvest party. Its a great seasonal flavor cheese cake. What makes it better is the swirl gives it great presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Swirled Cheese Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 253
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